Dessert: Apple and Caramel

One of the dessert recipes from the Cliff House challenge

Ingredients


  • caramel cake:
  • 300 gr flour
  • 450 gr butter
  • 240 gr water
  • 4 eggs
  • 145 gr sugar
  • 1.50 tsp bread soda
  • 2 tsp baking soda
  • 1 lemon
  • 1 tsp fine salt
  • 1 orange
  • caramel fudge:
  • 230 gr brown sugar
  • 230 gr butter
  • 500 ml cream
  • 1 sprig lemon thyme
  • caramel syrup:
  • 500 gr sugar
  • 200 ml water
  • 85 gr butter
  • 1 tsp fennel seeds
  • 3 cardamom pods
  • caramel ganache:
  • 190 gr cream
  • 30 ml whiskey
  • 125 gr milk chocolate
  • 125 gr caramelised condensed milk
  • 62 gr butter
  • 40 gr caramel syrup
  • aerated caramel:
  • 300 gr sugar
  • 200 gr golden syrup
  • 1 tbs bread soda
  • caramel pop corn:
  • 100 gr sugar
  • 50 gr popcorn kernels
  • 420 ml milk
  • popcorn ice cream:
  • 220 ml cream
  • 190 gr sugar
  • 100 gr popcorn
  • 6 egg yolks
  • cream jelly:
  • 400 ml cream
  • 2.40 gr agar agar
  • 2 gelatine leaves
  • 25 gr vanilla sugar
  • pinch of salt
  • lemon verbena puffs:
  • 175 ml lemon verbena tea
  • 40 gr ovoneve
  • 40 gr lemon verbena sugar
  • warm marinated apple:
  • 4 discovery apples
  • 1 tbs rooibos tea
  • 1 tbs hibiscus tea
  • 0.50 orange, zested
  • 250 ml water
  • 60 gr jam sugar
  • 20 ml red wine vinegar
  • caramelised apple:
  • 2 granny smith apples
  • 220 gr sugar
  • 30 gr olive oil
  • 1 sprig lemon thyme
  • semi-dried apple:
  • 2 discovery apples
  • 40 gr icing sugar
  • 20 ml lemon juice
  • garnish:
  • lemon verbena powder
  • orange skin powder
  • popcorn powder

Method

  1. To make the caramel cake:
  2. Bring the water to a boil and add the baking soda then let it cool down slightly before mixing in the flour and bread soda. Cream the butter together with the zest of one orange and one lemon in a food mixer and add the eggs one by one. Once all the eggs have been incorporated add half of the flour and when the mix is smooth gently add in the water, letting it incorporate into the dough before adding the last of the flour. Mix until smooth then transfer the contents of the food mixer to a piping bag.
  3. Pipe the mix into small cake moulds measuring 4cm wide by 3cm high and let the cake mix set for 30 minutes before baking in an oven set to 165 degrees celsius for 15 minutes. Remove the cakes from the oven and let them cool in their moulds.
  4. To make the caramel fudge:
  5. Melt the butter together with the brown sugar in a small pot, bring the mix to a boil and let it caramelise. When it is dark brown in colour, add the thyme and carefully pour in the cream, whisk the caramel until it’s smooth. Pour the caramel through a sieve and then let it cool.
  6. To make the caramel syrup:
  7. Put the sugar in a suitable pot and add enough cold water to make a thick sugary slush. Put the pot on the heat and let the sugar caramelise. Meanwhile, heat 200ml of water separately and add the cardamom and fennel seeds. Once the sugar has turned a dark golden caramel colour, add in the hot infused water and remove the pot from the heat. Let the liquids mix fully then sieve and keep cool.
  8. To make the caramel ganache:
  9. Bring the cream, caramel syrup, whiskey and the condensed caramelised milk to a simmering boil then add the chocolate and butter and remove from the heat. Stir the mix to get rid of any lumps, sieve it and let it set in the fridge until needed.
  10. To make the aerated caramel:
  11. Bring the golden syrup and sugar to a boil and let it caramelise then add the bread soda and pour the mix directly onto a flat dry surface lined with baking paper. Let it cool then break the caramel into pieces and store them in an air tight container until needed.
  12. To make the caramel popcorn:
  13. First make popcorn by coating the bottom of a large pot with a little vegetable oil then adding the corn kernels and putting a lid on the pot. Place the pot over a medium heat and keep it moving. When the first kernels start to pop remove the pot from the heat and keep it moving. Once the popping has stopped, then pour out the popcorn and let it cool on a flat tray lined with baking paper.
  14. Put the sugar in a suitable pot and add enough cold water to make a thick sugary slush. Put the pot on the heat and let the sugar caramelise. When it changes to a dark caramel colour, dip the bottom of the pot in some cold water to quickly lower the temperature and allow the caramel to thicken in consistency. Use a fork to pick up some caramel and drizzle it over the popcorn, shaking the tray to get an even coating. Repeat this process until all the popcorn has been drizzled – if the caramel becomes too thick, put it back on the heat to thin it to the right consistency.
  15. To make the popcorn ice cream:
  16. Mix the egg yolks and sugar and bring the milk and cream to a boil before gently pouring this on top the egg yolks and sugar mix. With a spatula gently stir this basic mix until it starts to thicken then let it cool. Make popcorn in the same way as before but when it pops, place it in a large blender cup and pour the cooled down crème anglaise in on top. Blend this mix until smooth and then churn it in an ice cream maker.
  17. To make the cream jelly:
  18. Soak the gelatine in cold water and pour the cream into a suitable pot before adding the sugar and the agar agar. Bring this to a boil and then add the gelatine along with a pinch of salt. Pour this into a small container and let it set in the fridge.
  19. To make the lemon verbena puffs:
  20. Mix all the listed ingredients together and whisk them to form a stiff meringue mixture using a food mixer. Put the meringue into a a piping bag with a medium sized nozzle and then pipe the meringue into small puff shapes on some baking paper. Dehydrate them in a dehydrator of 60 degrees Celsius. The puffs will take between 2 and 3 hours to dry.
  21. To make the warm marinated apple:
  22. Bring the water to a boil and add the jam sugar, hibiscus and rooibos tea and let it infuse for 15 minutes. Pour this liquid through a fine sieve and add the zest of an orange and the red wine vinegar. Wash the apples and using a melon baller, scoop out apple balls with some red skin still attached> Drop them directly into the tea infusion. Repeat until all the apples are done, and then put the apples back on the heat to gently heat through but do not allow them to boil. Pour the contents of the pot into a kilner jar and let the apples cool down in the infusion. Keep in the fridge until needed.
  23. To make the caramelised apple:
  24. Slice the apples in quarters, remove the core then skin the apple and remove the sharp edges on both sides. Cut the quarters in two lengthways and put them in a bowl with the olive oil. Put the sugar in a suitable pot, add enough cold water to make a thick slush and put heat the sugar water until it starts to caramelise and then turn brown. At that point, remove it from the heat and add the apples along with the lemon thyme. Toss the fruit through the caramel and then put the pot back on the heat to caramelise it a bit more. After two minutes, remove the pot from the heat again and transfer the apples and caramel into a small container. Leave to cool.
  25. To make the semi dried apple:
  26. Mix the lemon juice and icing sugar together and whisk until smooth. Slice the apples into quarters, leaving the skin on, and remove the cores. Slice the quarters into chunky pieces and mix them through the icing sugar mixture, making sure they are properly coated with the mix, then place them in a dehydrator for 3 hours at 60 degrees celsius until they are dried but still dense in the middle.


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