Brioche Pain Perdu and Apple Cider Jelly and oven baked Apples

For 1L of apple Cider Jelly:

  • 11 Gelatine leaves
  • 200g of apple cider
  • 150g white sugar

For the apples & Pain Perdu:

  • 6 Pink Lady apples, cored, peeled & cut in half
  • Butter
  • Extra White Sugar
  • Brioche
  • Butter
  • Caster Sugar

Preparation:

  1. Place gelatine leaves in a bowl with cold water until the leaves soften then drain and dry the leaves.
  2. Bring cider and white sugar to the boil, once the cider is boiling, turn the heat off and wait a few seconds until it stops boiling. Add the gelatine leaves and mix it well with a whisk, (it is very important that you add the gelatine when the cider has stopped boiling).
  3. Transfer the liquid to a tray, cover with glad wrap and keep it in the fridge overnight.
  4. Once the jelly has set, remove from the try and cut the jelly into 1cm squares.
  5. Place the Pink Lady apples in a tray, cut side up, fill the centre of the apple with butter and sprinkle with some white sugar.
  6. Cover the tray with aluminium and baked it at 150C for 15-20 until the apples are cooked and soft.
  7. Let the apples cool & cut each half into cubes.
  8. Cut the brioche into 5cm x 1cm sticks and pan fry brioche with butter until each side is coloured.
  9. Place them on a paper towel & then roll in caster sugar.
  10. Serve one stick of brioche with a cube of apple and 1 square of jelly.