| This recipe is liked by 0 person(s). |
Apple Cider Caramel
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 175g | granulated sugar |
| water, as needed | |
| 250g | apple cider |
1. Combine sugar and water to moisten in a saucepan. Cook to a medium amber color.
2. Meanwhile, in a second pan, gently heat the cider.
3. When sugar has reached the correct color, remove from heat, and slowly add cider. Return to heat and
cook to dissolve any hardened bits of sugar. Continue to reduce until desired consistency is achieved; the
cider caramel should coat a spoon when cool. Strain through a chinois or fine mesh sieve and allow to cool.
Assembly
1. Remove the cylinder molds from the freezer and warm them with your hands, in order to gently slide the
e parfait from the molds, onto a clean cutting surface. Cut each cylinder in half and allow a few moments
for the parfait to come to room temperature and soften slightly.
2. Onto each plate, spoon a line of the cider caramel. Place the two halves of each parfait along the line of
caramel.
3. Using a 3cm (1 inch) ring cutter, cut out discs of the Apple Confit, and place alongside the parfait.
4. Sprinkle some of the broken brittle over the parfait, and finish each plate with a quenelle of the crème
fraîche sorbet.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe