2 sweet apples
2 ripe pears (preferably Forelle or Bosc)
½ lemon (finely grated zest and juice)
1 cinnamon stick
½ vanilla bean
¼ cup blond cane sugar
¼ cup cold water
Peel, core and dice the fruit. Split open vanilla bean and scrape out seeds. Place the fruit, vanilla bean and seeds, lemon zest, cinnamon stick, sugar and water in a pot. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the fruit is soft. Discard the vanilla bean and cinnamon stick. Puree the fruit. Add the lemon juice.
1 ½ cup whole milk
1 vanilla bean
5 large egg yolks
3 tbs blond cane sugar
2 teaspoons cornstarch
Split open vanilla bean, scrape out the seeds. Place the vanilla bean and the seeds and milk in a pot. Bring to a boil over medium heat, making sure that it doesn't overflow. When it starts to boil, remove from the heat, cover and set aside for 15 minutes.
In a bowl of a mixer, beat the egg yolks with the sugar until light and pale. Add the cornstarch and mix well. Strain the milk using fine sieve. Pour slowly into the egg yolk mixture, stirring constantly. Return to the pot and cook over medium-low heat, stirring constantly until the cream thickens (5-6 minutes). Do not let to boil!!! Once ready, remove the vanilla bean, transfer to a bowl and leave to cool stirring occasionally.
3 tbs millet flour
3 tbs quinoa flakes
3 tbs almond meal
20 g walnuts
15 g shelled pistachios
3 tbsp light Muscovado sugar
½ teaspoon pure vanilla extract
2 ½ tbs unsalted butter, chilled
Preheat the oven to 350°F (180°C. Cover a baking sheet with parchment paper. Roughly chop the walnuts and pistachios. In a bowl, combine the millet flour, quinoa flakes, almond meal, walnuts, pistachios, sugar and vanilla extract. Add butter and work with your fingertips until crumbles form. Spread the crumble over the baking sheet. Bake for about 15 minutes stirring occasionally. Once lightly browned, remove from the oven and leave to cool.
1 tbsp unsalted butter
1 large tangy and sweet apple (ex. Pink Lady)
1 tbsp blond cane sugar
Peel, core and dice the apple. Melt the butter in a frying pan. Add the apple and sugar and cook for 2-3 minutes, stirring. Drizzle with lemon juice and leave to cool.
Divide the pureed fruit among 6 glasses. Layer with the sautéed apples. Cover with vanilla custard, sprinkle with the millet crumble, and serve.
* If you don't need your recipe to be gluten free, you can use all-purpose flour in place of millet flour and oats in place of quinoa flakes.
Source: Béatrice Peltre, La Tartine Gourmande: Recipes for an Inspired Life
Original Entry: http://forthebodyandsoulpl.blogspot.com/2011/12/beas-apple-and-pear-verrines.html