Gluten Free Tarte Tatin De-Light
by Patrick Jarno - Head Chef at Sofitel Quiberon Diététique
Are you searching for a gluten-free, light and delicious dessert recipe? Well, you just found it! The head chef at Sofitel Quiberon Dietetique just shared one of his secret recipes with us.
You will need:
- 4 thin rice paper wrappers
- 280 g apples
- 20 g orange blossom honey
For the vanilla ice cream:
- 200 ml skimmed milk
- 1/2 vanilla pod
- 2 egg yolks
- Stevia, to taste
For the caramel sauce:
- 10 g orange blossom honey
- 40 ml soya cream
Preparation time: 30 minutes
Cooking time: 30 minutes
Pre-heat the oven to 200°C. Place the rice paper wrappers into ring moulds to form cups. Highly brown the rice paper cups in the oven; survery attentively, as they will colour quickly. Remove the cups from the ring moulds and set aside.
Peel, seed and cut the apples into segments.
Warm the honey in a frying pan and add the apples. Cook over high heat until lightly browned, lower the heat and continue to cook until soft.
Vanilla ice cream:
Heat the milk in a saucepan. Split the 1/2 vanilla pod and add the milk. Put the egg yolks in a salad bowl, add a pinch of stevia and whisk with the whip until the mixture becomes whitish.
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