Baked apple, melted goats' cheese, potato galette, walnut balsamic dressing

INGREDIENTS

(serves four)

4 Granny Smith apples
20g butter
50g sugar
2 large potatoes
Melted butter
Salt and pepper
2 crottins de Chavignol
5cl balsamic vinegar
20cl walnut oil
Rocket leaves

METHOD

To prepare the mousse, blend the banana, sugar, rum and vanilla together. Soak gelatine in water till softened, squeeze out excess moisture and dissolve in warmed butter. Fold into the mousse mixture, add the whipped cream and leave to set.

Sprinkle the apples with the sugar and place on a greased baking sheet in an oven preheated to 425íF. Bake for about 10 minutes. Remove apples from oven and stand for a minute.

For the potato galette, peel and slice potatoes into 2mm slices, making sure each slice is the same size.

Start with one slice of potato in the middle and place other slices around the centre to form a pressed-flower effect. Each slice should overlap the last and also the middle. Brush with melted butter and season with salt and pepper.

Place the potato flower between sheets of ovenproof paper and bake in the oven for about 20 minutes or until golden brown and crispy.

Place the crottins de Chavignol (goats' cheese) on top of the apples and return to the oven for a further seven to eight minutes.

For the dressing, shake together the balsamic vinegar and walnut oil with seasoning. Put the rocket leaves in a bowl and coat with the walnut and balsamic dressing.

To serve, put the coated rocket leaves in the centre of the plate. Place the warm apple and goats' cheese on top of the leaves. Top with the potato galette.

Sebastien Gagnebe

Photo © Sam Bailey