My selection :
Who has never treated themselves to a spoonful of honey?
A simple and universal pleasure which, in the celebrated honey-producing regions of Gatinais and Sologne, has a very distinctive flavour.
Honey used to be harvested from traditional vegetation, but this has since been replaced with rape blossom or sunflowers. The beekeepers continue to successfully produce quality honey which is renowned for its elegance and clarity. Wonderful.
Must-see: the living museum of Gâtinais beekeeping at Chateau-Renard, with guided tours and videos, beehives behind glass and demonstrations of honey harvesting.
ALL-BUTTER SHORTBREAD BISCUITS
WITH THINLY SLICED LOIRE VALLEY GRANNY SMITH APPLES
AND GATINAIS HONEY CREAM
Preparation Time : 2 hours
Cooking time : 40 minutes
Ingredients (serves 4) :
-12 Loire Valley Granny Smith apples
-165g ground almonds
-135g icing sugar
-250g creme fraiche
-100g Gatinais honey
-1 bunch of mint
-100g fruit sugar
Recommended wine :
Sweet or fizzy Vouvray wine
The Recipe :
Thinly slice 2 of the apples and soak in sugar syrup (to be done the day before)
Make the short crust pastry and the caramel sauce
Cut the 10 remaining apples into quarters and cook in a pan
Cut pastry circles, line with the marinated apple slices and top with the apple quarters.
Bake more pastry circles in the oven at 160° (same diameter as the circles with apples)
Whisk the cream and add the honey
Garnish the biscuits: place the soaked apples and a dollop of cream on top. Add the crispy apple and a small piece of mint.
Glaze with caramel.
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