Michel Roux's Gelee de Fruits au Muscat and Sable Breton

Gelee de Fruits au Muscat

Step 1

Pour the wine into a saucepan. Add the verbena leaves and 200g of sugar and place over a medium heat. Stir until the sugar dissolves, then take off the heat and mix in the softened gelatine. Leave to cool.

Step 2

Place 1L of water into another saucepan along with the remaining 300g of sugar. Place over a medium heat and bring to a simmer, stirring until the sugar dissolves.

Step 3

Peel, half, and core the pears. Place them into the syrup and cook until tender. Then remove them from the syrup and leave to cool. When cool, cut into large dices.

Step 4

Segment the citrus fruit and lay on a cloth to dry- you can do this the day before if you like.

Step 5

When you are ready to start adding layers, place the wine jelly into a bowl. Place this bowl into a larger bowl of ice. Give it a stir every few minutes until the jelly thickens slightly. Next, get a 1.5L jelly mould and begin layering in the fruit. Add a few ladles of the jelly, then follow with more fruit and more jelly. Cover and refrigerate for a minimum of 3 hours or until it has set.

Step 6

Dip the mould in warm water to loosen the jelly from the mould and tip it out onto a serving plate to serve.

Sable Breton

Step 1

Preheat the oven to 160°C fan setting.

Step 2

Whisk the yolks and sugar followed by the butter until smooth. Mix in the flour and baking powder, then roll the dough into a sausage.

Step 3

Wrap in clingfilm and chill in the fridge for a couple of hours.

Step 4

Cut into 1cm discs and lay each slice onto lined baking trays. Brush each disc with the egg yolk and decorate by running a fork over each one in a crisscross fashion.

Step 5

Cook for 20 minutes.