RecipeMelt the sugar in the cold vin jaune.
Add the whipping cream and then the crème anglaise.
Blend and then process in an ice cream maker.
Peel and core the apples, and cut them into quarters.
Gently fry the apples in a Cristel sauté pan with a knob of butter.
When they start to colour, add 2 tablespoons of sugar and continue cooking on a high heat, turning regularly, until they are lightly caramelised.
Transfer the apple quarters to a tray to cool slightly.
Arrange the apple segments in a rose shape on each of the sheets of filo pastry.
Close the filo parcels and place them on a baking tray.
Glaze them with melted butter.
Cook the parcels in the oven for 10 to 15 mins at 220 C. When they are golden, remove them and make a hole in the centre of each parcel with the handle of a knife.
Place the parcel on a plate and put a scoop of the vin jaune ice cream on the hole.
Note: you can replace the vin jaune ice cream with a tablespoon of vin jaune and a scoop of vanilla ice cream.