Apple Blossom Recipe is a subtle visual scheme is at work in this otherwise straight-ahead, classic presentation of sautéed apples, streusel topping, vanilla ice cream, and raspberry sauce in a phyllo cup

Make 6 servings:

For French Vanilla Cinnamon Ice Cream:

16 liq oz [473 ml] whole milk

16 liq oz [473 ml] heavy cream

Pinch of salt

9 oz [255 g] granulated sugar

8 oz [227 g] egg yolks

1 Tbs [14 g] vanilla extract

Ground cinnamon, to taste

Method:

1. Combine the milk, heavy cream, salt, and sugar in a saucepan and bring to a boil.

2. In a heatproof bowl whisk together the egg yolks, vanilla extract, and cinnamon. Temper the egg yolk mixture into the milk mixture.

3. Cook the mixture over a double boiler until it coats the back of a wooden spoon. Strain and cool over an ice bath.

4. Process in an ice cream machine according to the manufacturer's instructions.

For Phyllo Cups:

10 sheets phyllo dough [11" × 14"/28 cm × 35.5 cm]

8 oz [227 g] unsalted butter, melted

Method:

1. Preheat oven to 350°F [175°C]. Lay the phyllo dough out flat and cover with plastic wrap and a damp towel.

2. Place a sheet of phyllo dough on a work surface and brush evenly with some of the melted butter. Lay a second phyllo sheet over the butter-coated phyllo sheet. Repeat the process to create 5 layers of phyllo dough.

3. Cut six 4" [10 cm] squares from the layered phyllo dough. Place each square in a 5 liq oz [148 ml] muffin tin to create individual cups. Bake 12 to 15 minutes, until golden brown.

4. Repeat the process of layering the phyllo dough. Cut out six 2 1/2" [6.4 cm] squares and place in 2 oz [60 ml]

muffin cups.

For Streusel Topping:

6 oz [170 g] unsalted butter

6 oz [170 g] light brown sugar

1 tsp [4 g] ground cinnamon

1/2 tsp [3 g] salt

12 oz [340 g] bread flour

1. Preheat oven to 350°F [175°C]. Line a sheet pan with parchment paper.

2. In a mixer with the paddle attachment, cream together the butter and brown sugar. Blend in the cinnamon and salt. Add the flour and combine until the mixture becomes crumbly.

3. Spread the mixture evenly on the prepared sheet pan and bake 15 minutes, until golden brown. Allow to fully cool, and break into small pieces.

For Raspberry Sauce:

16 oz [454 g] raspberry purée

Kirsch, to taste

3 oz[85 g] granulated sugar

Lemon extract, to taste

Lemon juice, to taste

2 tsp [20 ml] Triquel instant thickener

Place the raspberry purée in a bowl and blend in the kirsch, granulated sugar, lemon extract, and lemon juice, adjusting to taste. Check the consistency of the sauce and add the Triquel thickener as desired.

For Green Apple Filling:

6 Granny Smith apples

4 oz [113 g] unsalted butter

46 oz [113170 g] light brown sugar

1 tsp [1 g] ground cinnamon

2 oz [ 57 g] raisins

1. Peel, core, and thinly slice the apples. Melt the butter in a sauté pan and add the brown sugar according to the sweetness of the apples. Stir in the cinnamon. Allow the pan to get hot and add the apples.

2. Cook the apples over high heat until they begin to soften and turn golden brown. Add the raisins and cook for another minute.

3. Remove the pan from the heat and let the filling cool.

For Assembly:

Confectioners' sugar

Chopped dried cranberries

Walnuts, chopped and toasted

1. Create a template using the pattern on page 240. Fill a plastic squeeze bottle with the raspberry sauce.

2. Place the template on a plate slightly off-center and trace with the raspberry sauce. Create two raspberry sauce "stems" shooting out from the raspberry sauce "leaf." Place a dot of sauce at the end of each "stem."

3. Fill a large phyllo pastry cup with 1/6 of the apple filling, top with some streusel, and dust with confectioners' sugar. Fill a small phyllo pastry cup with a scoop of French cinnamon vanilla ice cream and sprinkle with chopped dried cranberries and chopped toasted walnuts.

4. Place each cup at the end of a stem.