APPLE & FROMAGE BLANC by Alban Guilmet

Preparation

1. NORMAN DY SABLÉ

   1. Mix the egg yolks with sugar.
   2. Continue mixing using the paddle attachment of the mixer while adding the softened butter, followed by the flour, baking powder, and sait. Do not overmix.
   3. Roll the dough to a thickness of 4 mm, then eut out the sablés using a 40mm ring cutter.
   4. Refrigerate for 2 hours before baking at 145°C (293° F) for 40 minutes.

2. DATE CREMEUX

   1. Cook all ingredients at 85°( (185° F).
   2. Pour 15g of mixture into 40mm diameter mold.
   3. Freeze.

3. APPLE & DATE CONFIT

   1. Boil the dates in water to peel them.
   2. Dice apples into 10mm cubes.
   3. Chop the dates into small pieces.
   4. Sauté dates and apples with honey, then deglaze with the date vinegar, and add the apple juice and tartaric acid.
   5. Add the vanilla and pectin, bring to a bail, and pour 25g of mixture into assembly rings.
   6. Freeze.

4. FROMAGEBLANC CREAM

   1. Warm the fromage blanc and sugar to 35°C (95° F).
   2. Melt the gelatin mass, and mix with fromage blanc, then add the maple syrup.
   3. Temper the mixture to 26°C (79° F) and fold in the whipped cream.