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Noble late harvest poached apples or pears with brioche french toast and curried cream
Apples:
4 apples peeled and cut into 8 wedges
wine to cover
squeeze of lemon
Method
Place apples into pot and cover with wine
Squeese of lemon and cover with lid
Simmer gently till tender… do not over cook
Set aside and keep warm
For brioche
100ml cream
100ml milk
2 egg yolks
25grams sugar
6 small slices of brioche or other sweet bread
Method
Mix cream, eggs, milk and sugar in a bowl and whisk
Dip brioche into mix and soak well
Fry bread in a little butter in a non stick pan
Set aside on paper to drain
For curry custard
250ml cream
250ml milk
4 egg yolks
40grams sugar
40grams curry powder toasted in a dry pan
Method
Heat cream and milk in a pot with the curry powder
Remove as it wants to boil
Rest to infuse for 10 min
Whisk eggs and sugar together
Add milk to the mix and stir till dissolved
Move back onto heat and heat gently until it coats back of a spoon
Remove and strain
Do not boil the mix
Stir all the time while cooking
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