Ingredients
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For the flambéed Pink Lady® apples
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For the sauce
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For the pappardelle
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For the king prawns
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To serve
Steps
Step 1/5 : For the flambéed Pink Lady® apples
- Cut the Pink Lady® apples into thin slivers and sprinkle with lemon juice to prevent them turning brown.
- Melt the butter in a frying pan and brown the apples over a gentle heat for a few seconds.
- Add the vodka, flambé and set aside.
Step 2/5 : For the sauce
- Zest the lemon and finely chop the shallot.
- Melt the butter and add the shallot and brown for 5 minutes. Deglaze with vodka.
- Over a low heat add the mascarpone and then the cream while continually stirring.
- Season with a little of the lemon zest, the Espelette pepper, and salt and pepper. Leave to simmer for 5 minutes.
- Remove from the heat, add a few drops of lemon and cover. Set aside.
Step 3/5 : For the pappardelle
- Bring a large quantity of water to the boil in a saucepan with a pinch of sea salt.
- Add the papperdelle to the water and leave to cook for the time indicated and then drain.
Step 4/5 : For the king prawns
- Melt the butter and olive oil in a frying pan.
- Add the king prawns and brown for 2 minutes on each side. When cooked, season the king prawns with salt and pepper.
Step 5/5 : To serve
- Put 3 papperdelle nests in each plate.
- Arrange the Pink Lady® apples, the king prawns and a few rocket shoots. Drizzle with sauce and sprinkle the plates with Himalayan salt and a pinch of Espelette pepper. Serve immediately.
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For the flambéed Pink Lady® apples
- 1 Pink Lady® apple
- 1 half lemon
- 1 knob of salted butter
- 4 tbsp of vodka
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For the sauce
- 1 half lemon
- 1 knob of butter
- 150 ml de crème fraîche
- 2 tbsp of mascarpone
- 5 tbsp of vodka
- 1 shallot
- Salt and pepper
- 1/4 tsp of Espelette pepper
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For the pappardelle
- 1 pinch of rock salt
- 250 g of fresh pappardelle pasta
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For the king prawns
- A knob of butter
- 8 king prawns
- Salt and pepper
- 1 tsp olive oil
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To serve
- 50 g of rocket shoots
- Pink Himalayan rock salt
- Espelette pepper
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