Friday, October 5, 2012

Apple Galette with Yoghurt Chantilly Cream

Want to cook like Julia Child? Get out your whisk! Here is a classic and rustic apple Galette with a sophisticated and cosmopolitan twist. If you think French desserts are all about piping pastry cream and fussy meringues, give this fancy, gorgeous, apple galette a glance.


Golden Delicious Apple:                             1 large
Demerara Sugar:                                        2 tablespoon
Walnut:                                                      2 tablespoon (Finely chopped)
Unsalted Butter:                                          1 tablespoon
Frozen phyllo pastry sheets:                        1 sheet
Whipped cream:                                         2 tablespoon
Greek Yogurt:                                            1 tablespoon
Vanilla essence:                                           1/4 teaspoon
Cheese cream:                                            1/2 tablespoon.


1) Slice the top of the apple at one-quarter mark using a sharp knife. Retain the lid.
2) Carefully core the apple and retain the outer shell.
3) Dice the apple core and mix it with Sugar, walnut and butter.
4) Heat at medium low flame to caramelize. Reserve
5) Poach apple case and lid in boiling water and immediately immerse in ice water
6) Brush some melted butter in a muffin mould and place the phyllo sheet, bake it at 180 degree celsius till golden brown.
7) For the sauce add yoghurt, vanilla essence and cheese cream. Mix well and gently fold the whipped cream. Freeze it.
8) Fill the poached apple case with caramelized apple and cover with apple lid. Arrange on a serving plate. Spoon a small amount of caramelized apple in the phyllo cup and top it up with yoghurt chantilly cream. Serve immediately and  enjoy the classic French galette with a twist.


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