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Panna cotta

• 100 g (3 oz) Le Bleu d’Élizabeth, rind removed, cut and soaked in milk for 4 hours. Drain well.
• 60 g (1/4 cup) 35% fresh cream
• 1/4 rehydrated gelatin leaf (1 g powdered gelatin)

Préparation

Bring the well-drained cheese and the fresh cream to room temperature. Melt the gelatin for a few seconds in the microwave and add to the cheese and cream. Mix well. Strain through cheese cloth.

Compote

Ingredients 

• 80 ml (1/3 cup) maple syrup
• 160 ml (2/3 cup) apple ice cider
• 1 Cortland apple, peeled and diced into 3 mm (1/8 in.) pieces

Preparation

In a small saucepan, bring the maple syrup to a boil then let it caramelize over low heat. Add the apple ice cider and cook for 5 minutes over low heat. Sauté the apple in a non-stick pan over high heat. Add the maple syrup and apple ice cider mixture. Strain through a China cap strainer and save the juices (for the jelly and for serving the apple mix with the panna cotta) 

Jelly 

Ingredients

• 50 ml (1/4 cup) apple cooking juices
• 1/2 rehydrated gelatin sheet (2 g powdered gelatin)

Preparation

After the juices cool, add the gelatin and let it dissolve.

Sablé breton 

Ingredients

• 1 egg yolk
• 30 g (3 tbsp.) icing sugar
• 30 g (2 tbsp.) butter
• 1 g (1 pinch) salt
• 50 g (5 tbsp.) flour
• 2 g (1/4 sachet) baking powder

Preparation

Mix the dry ingredients and then sabler the butter (work the dry ingredients and the butter between the fingers so that the butter gathers up the flour, not the other way around). Add the egg yolk and stir until consistent. Roll out until 3 mm (1/8 in.) thick on 2 sheets of parchment paper. Cut out rectangles that are 10 cm x 2 cm (4 in. x 1 in.). Place on a baking sheet lined with parchment paper and refrigerate for 1 hour. Bake for 10 minutes at 400°F (200°C).

Presentation

In a verrine (small glass), put a layer of panna cotta and refrigerate for 30 minutes. Add a layer of apples and pack it down a little. Add a second layer of panna cotta and refrigerate for 1 hour. Add the room-temperature jelly.  Refrigerate for 30 minutes. Serve with a sablé breton.