Candied-apple île flottante for a winter-inspired cooking class

Cranberry and ginger beer (non-alcoholic)

Coffee and tea

Candied-apple île flottante

serves 6

Candied-apple anglaise

2 cups (500 ml) unsweetened apple juice
6 egg yolks
1/3 cup (70 g) natural cane sugar
1 cup (250 ml) heavy cream
1 cup (250 ml) whole milk
1 vanilla bean, split legthwise and seeds scraped

Pour the apple juice in a small saucepan and cook over medium heat until it reduces to 1/2 cup (125 ml). It will take about 15 minutes or so. Let this reduced juice cool completely.

In a medium bowl, whisk the egg yolks and sugar together for a minute or so until slightly light.

In a medium saucepan, combine the heavy cream, whole milk, and vanilla bean. Heat over medium heat until it simmers. Pour a cup of the hot milk mixture over the egg yolks while whisking. Don’ty let the hot liquid sit on top of the eggs or they will curdle with the heat. Pour in the remainder of hot liquid and whisk. Pour the mixture back in the pan and cook over low heat stirring constantly with a wooden spoon or heatproof silicon spatula making sure to scrape bottom and sides and that the cream won’t curdle. It will begin to thicken but be patient because it’s best to do over over low heat and slowly. When the cream coats the back of the spoon, turn off heat and pour into a clean bowl. Remove vanilla bean. If you see there are some curds of coagulated egg, you could always strain the mixture to make it perfectly smooth.

Stir the cream every so often to cool it down faster and then chill in the refrigerator covered with plastic wrap. When the cream is completely chilled, whisk in the reduced apple juice and reserve.

Meringues

4 egg whites, at room temperature
Pinch of salt
1/2 cup (100 g) superfine sugar (if you don’t have superfine sugar, simple plus regular sugar in food processor to make it finer)

Have a shallow pan with simmering water ready.

Place the egg whites in the bowl of a stand mixer and whisk on high spee with whip attachment. When they begin to turn frothy and light, add the salt. When the egg whites start to form peaks, gradually add in the superfine sugar until stiff peaks form. the meringue should be glossy.

Take large spoonfuls of meringue and drop them in the simmerimg water makig sure not to overcrowd the pan. Let cook for a 1 to 2 minutes to flip over with a skimmer. Cook for another minute. remove them from pan with skimmer and place them on paper towels to dry.

Pour the anglaise in six shallow dessert-bowls. Place some of the meringues on top and sprinkle with chopped pistachio and thinly sliced apples.