Tag Archives: calvados

Apple Gelato with Calvados

4 Jul

When we were in Paris, we had a very tasty dessert featuring Calvados, an apple brandy from France.  It was served poured over the top of an apple gelato that had a slightly limey taste.  As we ate the dessert, we alternated between smacking our lips and trying to figure out exactly what was in it so that we could recreate it once we were home.

This weekend, we gave it a try, and although I did not get it just right the results were delicious.  The resulting dessert was less citrusy but tasted more like apple pie.  It was creamy, flavorful, and a refreshingly light dessert that is the perfect end to a meal on a hot day.  Adding a little Calvados to the top adds a little extra flavor and creates a slightly boozy float.  The gelato is good enough to stand on its own, so feel free to omit the Calvados.  If you don’t have Calvados but still want to add something, I’d suggest using brandy or bourbon in its place. 

Apple Gelato with Calvados
Serves: 8
Serving Size:  1 scoop
 
 
2 granny smith apples, cored and diced
2 c. water
2 T. sugar
1/4 c. lemon juice
1 c. soy creamer
1 egg yolk
1/4 c. sugar
1/2 c. Calvados

Place apples, lemon juice, water, and 2 T. sugar in a pan.  Bring to a boil, then reduce heat and simmer for 30 minutes.  Remove from heat and let cool for a few minutes.  Pour into blender and puree until smooth.  Strain, reserving all of the liquid and discard the rest.

In a double boiler, heat creamer until very warm but not boiling.  In a small bowl, whisk together 2 T. of the hot creamer with the egg yolk, until well combined.  Add egg mixture to remaining creamer and whisk until combined.  Add sugar, and continue to stir until it thickens enough to coat the back of a spoon.  This usually takes about 10-15 minutes.

Remove from heat and combine the apple mixture and creamer mixture.  Cool in refrigerator for an hour, then churn in ice cream machine according to manufacturer’s directions.

When ready to serve, place a scoop of ice cream in each dish and top with 1 T. Calvados.

Estimated Calories:  125 cal/serving

Print it: Apple Gelato with Calvados

Le Boui-Boui

29 Jun

Our two main activities in Paris last week were eating and walking.  If it hadn’t been for one, we would never have been able to do the other.  One afternoon, we explored a neighborhood that is straight north of Notre-Dame.  It is pretty far away from any of the regular tourist areas, near the metro stop Etienne Marcel. Armed with the info that the “rue Montorgueil” is a street worth checking out and the names of a few restaurants to consider, we found it on the map and headed in that direction.  Not able to find the restaurants we were searching for, and exhausted after so much walking, we settled on one we found on a side street off of rue Montorgueil.

We lucked out with Le Boui-Boui.  It is a cute restaurant, the menu had plenty of items from which to choose, and the people were very friendly. 

What to Eat:
The menu appears to change regularly, and items are only available until they run out.  We had a variety of items, and loved them all.  I had a chicken salad that I’ll probably be busy trying to recreate for the rest of my life.  Lightly dressed greens with fresh herbs, chicken, roasted potatoes, fresh tomatoes, a tortilla with melted goat cheese, topped with a little balsamic and pesto.  It was hearty but not heavy, full of flavor but not overdone.

And although we were full, we had dessert anyway.  Once we saw the dessert menu, we couldn’t pass up the apple gelato topped with Calvados.  The gelato had a bit of a citrus taste with tiny bits of apple, all made a bit float-like with the addition of Calvados. 

It is worth the effort to find this location – you’ll be glad for the break from tourist areas, and the food was some of the best we had in the city.

Where to Go:
11 Rue Marie Stuart
75002 Paris, France

More Info:
Web: http://www.lebouiboui.fr/
Phone: 01 42 36 40 94