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Apple Caramel "Croquant" with Granny Smith SorbetTheWorldWideGourmet.com

Flavors of Burgundy

Total time: 15 to 30 min

Preheat oven to 180°C. (350° F.)
Preparation time: 20 minutes
Cooking time: A few minutes
Drying time: 2 hours

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:186.1 kcal

Proteins:1.1 g

Fats:9.3 g

Carbohydrate:25.7 g

Fibers:1.1 g

Sugar:21.6 g

Cholesterol:80.4 mg

Sodium:45.5 mg

Calcium:31.7 mg

Energy:872 kcal

Proteins:5.3 g

Fats:43.5 g

Carbohydrate:120.6 g

Fibers:5.2 g

Sugar:101.1 g

Cholesterol:376.5 mg

Sodium:213.2 mg

Calcium:148.3 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

**Caramel "craquant"

75

g

sugar

50

g

butter

30

ml

water

1

g

pectin

**Light apple caramel cream

40

g

sugar

500

ml

apple juice

5

egg yolks

40

g

cornstarch

40

g

sugar

200

ml

whipping cream, whipped

**Roasted apples

2

apples

60

g

sugar

60

g

butter

300

g

granny smith apple pulp

200

ml

water

100

g

sugar

**Light "Fine de Bourgogne" Cream

60

ml

whipped cream

30

ml

"fine de bourgogne" (brandy distilled from burgundy wine)

15

ml

icing sugar

**Caramel Sauce

50

g

sugar

50

g

liquid crème fraîche or heavy cream

METHOD

Caramel "Craquant"

  1. Combine the pectin and sugar; in a saucepan, melt the butter and glucose.
  2. Combine the two mixtures, add the water and bring to a boil.
  3. On a non-stick baking sheet, spread into four discs about 15 cm (6") in diameter.
  4. Bake in a 180° C (350° F) oven for 10 minutes.
  5. Remove from the baking sheet and place each disc on the back of a bowl.

Light apple caramel cream

  1. Melt 40 g (3 tbsp.) sugar and cook until it caramelizes.
  2. Add the apple juice, bring to a boil and pour over the mixture of egg yolks, sugar and cornstarch; mix well, return to the heat and cook over low heat until it comes to a boil.
  3. Cool and fold gently into the whipped cream.

Roasted apples

  1. Peel and quarter the apples; roast with the sugar and butter until nicely colored.

Granny Smith sorbet

  1. Bring the water and sugar to a boil; pour this syrup over the blended apple pulp. Place in an ice-cream or sorbet maker to freeze.

Apple chips

  1. Cut some very thin (1 mm) slices of apple.
  2. Place on a sheet of parchment paper.
  3. Brush with melted butter and sprinkle with sugar.
  4. Dry in a 90° C (180° F) oven for 2 hours.

Light "Fine de Bourgogne" Cream

  1. Combine all the ingredients.

Caramel Sauce

  1. Cook the sugar to a caramel.
  2. Add the crème fraîche and let cool.

Assembly

  1. Place the "craquant" on a plate; add the light apple caramel cream and roasted apples.
  2. Add a scoop of sorbet, stick an apple chip in the center and pour ribbons of caramel sauce and "fine de Bourgogne" cream around the plate.

CHEF'S NOTES

Vincent Maillard recipe at Hostellerie le Levernois



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