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E3d87408 8534 42b2 8d60 f55ac4deeaa8  2016 12 08 04 09 13
Jonathan Jones
Jonathan Jones

Mille Feuille, Braised Apples, Blue Cheese Mousse

Thaw a puff pastry sheet and unfold; cut into rectangles (about 2x4). Preheat oven to 400 degrees. Line a sheet tray with parchment paper and coat with egg wash. Dust with sugar. Place pastry rectangles onto parchment; take another piece of parchment paper, spray with non-stick spray, and place on top of pastry rectangles, oiled side down. Place another sheet tray on top to weigh down pastries and ensure even cooking. Cook in oven 15-20 minutes, until pastries are golden brown. Let cool.

Reduce oven to 350 degrees. Peel, core, quarter, and thinly slice apples (I used honey crisp, golden delicious, and Granny Smith; but this is your recipe - use what you prefer). Put apple slices in a baking dish. In a bowl, combine 6 tablespoons cane or apple cider vinegar, 3 tablespoons bourbon, 2 teaspoons vanilla extract, pinch of salt, 1 teaspoon nutmeg, and 1/3 cup maple syrup; add to apples and toss to mix well. Top with 4 tablespoons butter, divided evenly, and then cover tightly with aluminum foil and bake in oven for 25-30 minutes. Remove apples to plate, reserving braising liquid.

In a large bowl, combine 8 ounces blue cheese, 8 ounces heavy cream, 1 teaspoon nutmeg, and 2-3 tablespoons honey. Mix until stiff peaks form; refrigerate for one hour. Meanwhile, reduce braising liquid to a syurp-like consistency. Let cool.

To assemble, take 3 pastry rectangles and spread blue cheese mixture onto first and second slices, stacking one on top of the other. Place third pastry slice on top of other two and top with a few of the apple slices. Drizzle some of the braising liquid on top and enjoy!