desserts - cold recipe:

caramelised apple creme brulee

ingredients

egg yolks large cream sugar vanilla pod apple - braeburn butter honey cinnamon

5 500 75 ½ 2 10 1

pc ml gm pc pc gm tbs sq

production

1. Pre-heat oven to 100°C

apples

1. Peel and core apples
2. Cut into macedoine (approx ½ cm dice)
3. Melt butter in pan and add apples and a pinch of ground cinnamon
4. Cook for 1 minute
5. Add the honey and over a medium heat cook until the honey caramelises the apples and the apples are slightly softened (approximately 3 minutes)

brulee

1. Warm the cream with the sugar and the split vanilla pod
2. Allow to sit and infuse for at least one hour (pre-prepared over night is best)
3. Whisk in the egg yolks until thoroughly combined (if the mixture obtains a slight froth, blast the surface with a blowtorch to remove the foam)
4. Cover the base half way up the sides of two stainless steel tube moulds with cling film and then tinfoil, secure with string
5. Place on a flat tray
6. Add half the apples to each mould and flatten slightly to form a base
7. Carefully pour in the mixture
8. Place in the oven and bake for approximately 40 minutes until lightly set
9. Remove and chill for at least 6 hours

service

1. Sprinkle lightly with icing sugar and lightly blowtorch to caramelise (repeat a second time if required)
2. Remove foil and clingfilm and place onto the serving plate
3. Moisten a cloth and heat in a microwave
4. Wrap around the mould to loosen the bruleé
5. Remove the mould
6. Serve as required

chef notes:

Best served with a little crème fraiche or mascarpone and apple crisps.

email chef@tallyrand.info