Apple Terrine with Sweet Béchamel Sauce

Ingredients

• butter (for the molds)
• 50 g flour
• 50 g ground almonds
• 50 g sugar
• 2 egg yolks
• 50 g butter
• 2 Apples
• 2 tbsp lemon juice
• 1 tbsp honey
• 40 ml Calvados
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 2 tbsp powdered sugar
• lemon juice (and zest)
• powdered sugar
• mint

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced. Butter four ovenproof ramekins (about 300 ml capacity).

2. 2.

   Process the flour with almonds, sugar, egg yolks and butter into crumbs.

3. 3.

   Peel the apples, core them, and slice into 4–5 mm thick rings. Mix lemon juice with honey and Calvados and drizzle over the apple rings. Arrange these in the ramekins and cover with the crumb mixture. Bake for about 20 minutes until golden brown.

4. 4.

   For the sauce, whisk butter and flour in a hot pot until foamy. Gradually pour in milk while stirring and simmer for about 10 minutes until thickened. Remove from heat and stir in powdered sugar. Season with lemon juice and zest and serve over the apple terrine. Dust with powdered sugar and garnish with mint.