Rustic Apple Galette with Homemade Strawberry Sorbet and Minute-Made Chantilly

Rustic Apple Galette with Homemade Strawberry Sorbet and Minute-Made Chantilly by Justine Tanachian

Rustic Apple galette 

Serves 6

•Rustic apple galette
•1½ flour, plus 1 tablespoon for filling and extra for dusting
•2 tbsp sugar
•Pinch of salt
•½ cup (100g) unsalted butter, chilled and cubed
•¼ cup cold water
•2 medium apples, peeled and sliced into thin slices
•¼ cup brown sugar
•1 tsp vanilla extract
•1 tsp ground cinnamon
•¼ tsp ground nutmeg
•⅛ tsp ground cloves
•1 egg +a little water for the egg wash

– Preheat oven to 200°C.
– To make the crust, whisk together flour, sugar and salt in a large bowl. Cut butter into flour mixture until mixture resembles tiny crumbs. Add cold water and knead ingredients together to form a ball. – Lightly dust a sheet of parchment paper with flour. Using a lightly floured rolling pin, roll dough into a circle about 30cm in diameter and 1cm thick. Roll out dough and transfer the parchment paper to a baking sheet.
– To make the filling, combine apples, brown sugar and vanilla in a bowl. Sprinkle in flour, cinnamon, nutmeg and cloves, then stir to combine. Arrange apple mixture in the center of the dough, leaving a space around the outer edges of the dough. Fold outer edges of dough one-fourth of the way overfilling. Beat egg and water together. Brush egg wash over crust and sprinkle with sugar.
– Bake for 35 minutes, until apples are soft and the center bubbles. Allow to cool slightly, about 10 minutes, then slice and serve

Fast berry sorbet

Serves 6

•500g strawberries
•2 tbsp honey
•1 lemon zest and juice
•½ cup water

– Clean and chop the strawberries into small cubes, add it to a medium pan
– Add the honey and lemon juice and start with ¼ cup of water
– The berries may be very juicy and you won’t need the other ¼
– Allow to boil on medium heat and cook for 10 to 15 min till the mixture is thickened and bubbly
– Add the zest and turn the heat off
– Transfer the mix to a cold bowl over ice if possible (if you are in a hurry)
– Allow to cool and then mix in a blender and strain with a fine sieve
– Taste and adjust the amount of honey if you want you can add a little more
– Mix and stack in the freezer for at least an hour
– Take out whip a little and transfer to a glass container with a lid
– Allow to freeze for 3 hours and serve

Homemade chantilly

Serves 6

•1 tbsp
•1 tsp vanilla

– In an icy cold bowl add the cream, the sugar, and vanilla, whip as fast as you can with a wire whisk
– Until the cream double in size and you reach the stage of soft peak
– Serve immediately