Bread Crisps: Slice the country bread thinly and place between two Silpat sheets with clarified butter and olive oil. Bake at 160°C until golden.
Green Apple Granita: Dice the apples finely, mix with sugar, lemon juice, zest, and rum. Freeze in the coldest part of the fridge, stirring regularly to form granules.
Semi-Salted Butter Caramel Cream: Whisk egg yolks with cream, caramel, hazelnut butter, salt, and melted gelatin. Fold in fromage blanc and softly whipped egg whites (thickened with sugar). Chill. Before serving, whisk briefly to create a light cream texture.
Assembly: Layer on a plate: caramel cream, bread crisp, caramel cream, bread crisp, caramel cream, bread crisp. Top with a scoop of granita and julienned green apple. Garnish with mint leaves.
Source: Recipe by Chef Alexandre Bourdas, featured in Thuriès Gastronomie Magazine. A sophisticated dessert showcasing precise technique and bold flavors from a renowned French chef.
