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.
I discovered these little gems in a tiny little vegetarian cafe in a local town nearby and asked them if they would be so kind as to share the recipe with me. I've since made these in bunches many times over, freezing them and pulling a few out at a time as a convenient and fulfilling healthy snack to take on the road. (...)