Candied apple terrine, herb tempura, tarragon sabayon


For the herb tempura

  • 110 g of T45 flour
  • 110 g of cornstarch
  • 95 g of blond beer
  • 95 g of sparkling water
  • 1 g of salt
  • 15 g of tarragon
  • 15 g dill
  • 15 g of lemon balm
  • 15 g of verbena
  • sunflower oil

For the terrine

  • 6 pink lady apples
  • 150 g of unsalted butter

For the vinegar reduction

  • 200 g white balsamic vinegar
  • 40 g of acacia honey

For the sabayon

  • 65 g of egg yolks
  • 35 g tarragon sugar
  • 0.5 g of salt
  • 15 g of green Chartreuse
  • 3 g of white balsamic vinegar


  1. For the tempura: mix all the ingredients (except the sunflower oil) until you obtain a homogeneous paste. Pour into bag and leave to rest for at least 2 hours in the refrigerator.

  2. For the terrine: melt the butter. Place a sheet of baking paper in the bottom of a cake mold and preheat the oven to 155°/th. 5-6. Peel and core the apples, cut them into thin 2mm slices using a mandolin. Spread them in the mold, drizzling each layer with butter. Place a sheet of baking paper on the apples, then a weight over the entire terrine and cook in a press for 2h30. Once the terrine is cooked, let it cool and unmold.

  3. For the vinegar reduction: reduce the vinegar over low heat with the acacia honey until reduced by half the weight.

  4. Prepare the zabaglione: in a small saucepan, mix the egg yolks, sugar, salt and 25g of water, then increase the heat to low with a whisk. When the texture is foamy and velvety, add the Chartreuse and vinegar, then continue cooking to reach 82°.

  5. When ready to serve, heat the sunflower oil to 180° and fry the herb tempura fritters, creating shapes with the bag.

  6. On each plate, place 1 slice of apple terrine, glaze it with the vinegar reduction. Place 1 herb tempura fritter on the terrine and decorate with small dots of vinegar reduction, finish with the hot sabayon.

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