gala apple, peanut financier, brioche
Allergies: Gluten, Dairy, Eggs, Peanuts
PB Mousse: Creamy Peanut Butter, Confectioners Sugar, Cream Cheese, Heavy Cream, Salt, Vanilla Extract
We mix all the ingredients in the mixer except for the cream till homogenous. We then fold whipped heavy cream into it to lighten it up.
Peanut Brown Butter Cake: Toasted Peanuts, Brown Butter, Confectioners Sugar, Ap Flour, Salt, Egg White
Whip Whites till frothy. Then combine all ingredients and bake
Gala Apple Sorbet:
Sorbet is made by roasting Gala apples, then puree them and add simple syrup. We add a little applejack brandy for flavor and for antifreeze properties.
The Gala Apple is used for sorbet and Granny Smith is used for the compressed Apple component.
Brioche Crumbs: This ingredient is used to symbolize the bread part of a pb&j
Brioche: We use our leftover brioche and dehydrate it. Then grind into a fine breadcrumb.
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