Offer a gift certificates!
Preview

Cortland apple stir-fry with cardamom, marsala zabaione, breton shortbread

Cream, Biscuit Dough, Fruits

Ingredients

Recipe for 4

Apples

2 Unit(s)
Cortland apple
50 Gr
Brown sugar
2 Tbsp
Raisins blonds
6 Grape(s)
Cardamom
1 Clove(s)
Vanilla bean

Shortbread

2 Unit(s)
Egg yolk
1 Unit(s)
Egg
120 Gr
Sugar
8 Gr
Baking powder
115 Gr
Salted butter
150 Gr
Wheat flour

Zabaione

8 Unit(s)
Egg yolk
70 Gr
Sugar
80 Ml
Marsala

Ice cream

4 Scoop(s)
Vanilla ice cream
  • Butter

Preparation time: 40 min

Preheat your Oven at 355 °F

  • Apples

    Put your raisins in a bowl of warm water and maple syrup (half-half) for 1 hour.

    Peel and scoop out the apples, slice in quarters. Crush the cardamom to release the little balck seeds.

    In a hot pan, melt the butter, add the brown sugar and let caramelized.
    Add the cardamom and the vanilla bean seeds and the apples. Caramelize on each side.

    Remove from heat and keep aside in a plate. Drain the raisins, throw in the pan and deglaze. Let reduce. Remove from heat and add the apples.

  • Shortbread

    WIth a blender, bring to a foam the egg yolks and the sugar for few minutes. Add the butter and the dry ingredients (sieved). Fill a pastry bag with a plain tip and keep aside in the fridge.

    Butter the inside of round cookie cutters. Cover a pastry tray with baking paper and put them on it. Fill them to about 1/4 and bake in the oven for abot 15 to 20 minutes.

    Remove from the oven and remove the circles. let aside for 5 minutes and cut in halves.

     

  • Zabione

    Bring a bit of water to a boil in a pot.

    In a little mixing bowl, add the yolks and the sugar. Whip until white. Then add the marsala wine and mix.

    Put the mixing bowl on top of the pot (water bath) and whip non stop drawing 8s until the mix doubled its size and is foamy.
    Remove from heat and pour on the apples.

    You can serve as is or broiled in the oven for 2 minutes before serving.

  • Plating

    Crush the cookie into little pieces at the bottom of a bowl.

    Add 4 pieces of apples and some raisins and juice reduction.

    Cover with a scoop of ice cream and zabaione.

     

     

Official partners

In the summer, you can replace the apples by red berries or citrus supremes.

Class with similar recipe

Saturday, December 28th18:00 to 21:00
Old Montreal
105$ / pers.
LE MENU GOURMAND

LE MENU GOURMAND

The great seasonal cuisine, recipes to receive as a chef

  • Cortland apple stir-fry with cardamom, Marsala zabaione, Breton shortbread
  • Porto and 4 spice foie gras terrine, Cointreau coulis and caramelized apple
  • Vacuum cooked chicken breast with morel sauce, roasted potatoes with rosemary and root vegetables
More information
6 / 12

105$ / pers.
6 places disponibles
Monday, December 30th18:00 to 21:00
Plateau Mont-Royal
105$ / pers.
LE MENU GOURMAND

LE MENU GOURMAND

The great seasonal cuisine, recipes to receive as a chef

  • Cortland apple stir-fry with cardamom, Marsala zabaione, Breton shortbread
  • Porto and 4 spice foie gras terrine, Cointreau coulis and caramelized apple
  • Vacuum cooked chicken breast with morel sauce, roasted potatoes with rosemary and root vegetables
More information
4 / 14

105$ / pers.
10 places disponibles
Saturday, January 11th18:00 to 21:00
Old Montreal
105$ / pers.
LE MENU GOURMAND

LE MENU GOURMAND

The great seasonal cuisine, recipes to receive as a chef

  • Cortland apple stir-fry with cardamom, Marsala zabaione, Breton shortbread
  • Porto and 4 spice foie gras terrine, Cointreau coulis and caramelized apple
  • Vacuum cooked chicken breast with morel sauce, roasted potatoes with rosemary and root vegetables
More information
12 / 12

105$ / pers.
0 places disponibles

Share this unique and tasty
experience

Private and Corporate Events