LET'S CELEBRATE AUTUMN
Hello lovely people we have a new season coming! I love autumn, the leaves changing colours and falling like a natural colourful confetti. So many ingredients remind me of this cozy season... spices, nuts, apple, cheese... It is a great time to get together with friends and share a delicious treat with them!
To inspire you I have tried to combine all these ingredients and create an unusual yet delicious dessert to explore our curiosity and boost our palate. For this I have gone in journey searching for the best ingredients to make it even more especial as I trust best ingredients makes a huge difference on the final taste.
I have called this recipe “Delicious Apple Surprise” and comprise spiced apple served with homemade cheddar cheese ice cream and caramelised buttery sauce.
I would love to hear your experience making this recipe and if you loved it as much as I did!
Delicious Apple Surprise
(10 portions)
Vintage Reserve Barbers 1833 matured for at least 24 months, winner of the best mature cheddar in World Cheese awards and the only UK Cheddar to make it into the top 50 world cheeses
620g of full fat milk
100g of clotted cream
40g powder milk
160 g granulated sugar
3g ice cream stabilizer (CMC)
70g egg yolks
30g of vanilla bean paste
100g of grated Vintage Reserve Barbers 1833 Cheddar cheese
How do make:
Combine 16g of granulated sugar with the stabilizer and reserve.
Whisk the yolk with the rest of the sugar until it becomes firm and light colour. Add the sugar and stabilizer mixture above by hand and reserve.
In a pan heat the milk, the powder milk and the double cream. Remove it just before it starts to boil. Combine it with the creamed yolk mixture.
Take it back to the hob and cook in bain marie until it becomes thicker.
Remove it from the heat, add the grated cheese and the vanilla stirring until the cheese is all melted. Sieve it and chill as quick as possible using an ice water bath.
Let the mixture rest for 4 hours before putting into the ice cream maker
Once the ice cream is ready keep it in the freezer until it is served.
That is the fun ice cream maker a friend have lent me! It is called Blue Play and Freeze Ice Cream Maker. Homemade ice cream ready in just 20 min!
3 Spices Apple
10 Ganny Smith apples
320g of unsalted butter
1kg of Demerara sugar
25g of cinnamon powder
25g cloves powder
25g nutmeg powder
1/2 cup of water (note: more water may be required)
1 lime juice to pour over the apples after they have been sliced.
How do make:
Remove the centre of the apples using an apple corer, remove the skin and slice it horizontally 3mm thick. After done pour the lime juice equally all over the apples.
In a pan melt the butter with the sugar, add the spices and one cup of water. After the sugar has been melted add the sliced apples. Cook it for about 5-10 minutes or until the slices are golden, almost clear but still firm (note: add more water if the syrup becomes thick but the apple still need cooking). Remove it from the heat and put over a rack.
Caramelised Buttery Sauce
With the sauce left after cooking the apple add 30g of liquid glucose and stir until all combined. Put aside in bain marie.
Pecan Crunch Topping
100g of coarsely chopped pecan
50g of Demerara sugar
10g of Fleur de Sel
In a pan heat the sugar, after melted remove it from the heat and add the chopped pecan and the salt, stir it fast until they are all combined.
Follow the first picture above as a serving sugestion!
That is the fun ice cream maker a friend have lent me! It is called Blue Play and Freeze Ice Cream Maker. Homemade ice cream ready in just 20 min!
10 Ganny Smith apples
320g of unsalted butter
1kg of Demerara sugar
25g of cinnamon powder
25g cloves powder
25g nutmeg powder
1/2 cup of water (note: more water may be required)
1 lime juice to pour over the apples after they have been sliced.
How do make:
Remove the centre of the apples using an apple corer, remove the skin and slice it horizontally 3mm thick. After done pour the lime juice equally all over the apples.
In a pan melt the butter with the sugar, add the spices and one cup of water. After the sugar has been melted add the sliced apples. Cook it for about 5-10 minutes or until the slices are golden, almost clear but still firm (note: add more water if the syrup becomes thick but the apple still need cooking). Remove it from the heat and put over a rack.
Caramelised Buttery Sauce
With the sauce left after cooking the apple add 30g of liquid glucose and stir until all combined. Put aside in bain marie.
Pecan Crunch Topping
100g of coarsely chopped pecan
50g of Demerara sugar
10g of Fleur de Sel
In a pan heat the sugar, after melted remove it from the heat and add the chopped pecan and the salt, stir it fast until they are all combined.
Follow the first picture above as a serving sugestion!
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