“Toffee Apple” - Caramelised Parisienne Apple, Popcorn, Dulce de Leche Ice-Cream

Heather Kaniuk

Heather Kaniuk

12th July 2016

“Toffee Apple” - Caramelised Parisienne Apple, Popcorn, Dulce de Leche Ice-Cream

“Toffee Apple” - Caramelised Parisienne Apple, Popcorn, Dulce de Leche Ice-Cream

Ingredients

  • SHORTBREAD
  • 275g butter, softened
  • 90g icing sugar, sifted
  • 3g maldon salt
  • 250g flour T-55
  • 50g cornstarch
  • 1 lemon zest
  • CARAMEL MOUSSE
  • 75g sugar
  • 150g whipping cream
  • 40g egg yolks
  • 5g gelatin
  • 200g whipping cream, soft whip
  • CARAMEL GLAZE
  • 500g sugar
  • 500g cream
  • 70g Sugar
  • 70g water
  • 26g cocoa butter
  • 200g White chocolate
  • 200g dark chocolate
  • 18g gelatine
  • CARAMEL CREMEUX
  • 400gr caster sugar
  • 4pods vanilla
  • 1160g whole milk
  • 175g egg yolk pasteurized
  • 60gr sugar #2
  • 90g custard powder
  • 35g gelatine leaves- soaked
  • 650gr butter
  • 6g maldon salt
  • SALTED CARAMEL
  • 300g Caster sugar
  • 250g Whipping cream
  • 40g Glucose
  • 100g Unsalted butter, chopped
  • 6g Maldon sea salt
  • CARAMELISED POPCORN
  • 100g popped popcorn
  • 400g sugar
  • 20g butter
  • APPLE GEL
  • 1000g fresh apple juice
  • 2 lemons, juiced
  • 30g sugar
  • 2 vanilla pods, scraped
  • 10g agar agar
  • DULCE DE LECHE ICECREAM
  • 1000g sugar
  • 2 vanilla pods
  • 800ml double cream
  • 1200ml milk
  • 600g egg yolk
  • 5g Maldon salt

Method

SHORTBREAD
1. Slowly cream the butter and sugar together .
2. Add the remaining ingredients and mix on Speed 1 until a dough is formed.
3. Roll out between 2 sheets of paper until 4mm thick.
4. Bake on the black silpats at 160ºC.
CARAMEL MOUSSE
1. Make a dry caramel with the sugar, then add the cream slowly while whisking.
2. Strain the caramel cream onto the yolks to temper, and cook to 83deg as an anglaise.
3. Take off heat and add soaked gelatin. Allow the base to cool to 40deg then fold through the softly whipped cream.
CARAMEL GLAZE
1. In a small saucepan, bring the second sugar and water to the boil, then take off heat.
2. In a separate saucepan, make a dry caramel with the sugar. Add the cream to deglaze. Cook to dissolve any lumps. Add the sugar syrup and soaked gelatine. Pour over the melted chocolate and cocoa butter. Mix well, then strain and chill.
3. To use, melt gently in the microwave and use at 32C
CARAMEL CREMEUX
1. Whisk the egg yolk, custard powder and second sugar in a bowl.
2. Make a dry caramel with the caster sugar and the vanilla seeds.
3. Deglaze with the milk. Bring back to the boil
4. Pour the milk over the egg mix, and cook out as a crème patisserie.
5. Add the gelatine. Cool to 50deg.
6. Emulsify in the butter with the hand blender.
CARAMELISED PARISIENNE APPLE
Caramelise the parisienne apples in a dry caramel. Add apple juice to deglaze.
SALTED CARAMEL
1. Bring the whipping cream and salt to the boil in a pan.
2. Prepare a dry amber caramel with the caster sugar and glucose.
3. Turn off the heat and gradually add in the cream. Return to the boil to dissolve any remaining sugar.
4. Take off the heat then gradually add the butter.
5. Allow to cool overnight at room temperature. Bag at 300g, store in the freezer or use.
CARAMELISED POPCORN
1. Ensure the popcorn has no hard pieces/husks!
2. Cook the sugar to 118deg, add popcorn. Stir until sugar caramelises.
3. Add butter.
APPLE GEL
1. Mix the sugar and agar agar together.
2. Bring the apple and lemon juices to the boil with the vanilla seeds.
3. Slowly rain in the sugar and agar agar mix, while whisking to avoid lumps.
4. Bring to the boil. Take off heat, pour onto a silpat lined tray. Allow to set.
5. Once set, place in the themomix and blitz until smooth.
DULCE DE LECHE ICE-CREAM
1. Make a dry caramel with the sugar.
2. Deglaze with the cream, milk and vanilla. Bring to the boil.
3. Strain through a chinois over the egg yolks and whisk well.
4. Return to the pan, cook out as an anglaise, stirring, until 83deg C.
5. Strain into a plastic tub, chill and refrigerate overnight to infuse. Churn.