Off Duty Chef: Apple tart tatin with soft serve ice cream

Method

1. Start by setting up a steamer and lining a circular baking tin or shallow pot with parchment paper. You can also preheat your oven to 170c
2. Now to make your base caramel, add the caster sugar into a heavy based saucepan and cook over a high heat until a dark brown caramel is formed. Very carefully pour the caramel into the parchment lined tin or pot and allow to set hard.
3. Now for the apples, Peel and half them carefully, making an effort to keep the round shape on the exterior of the apple, use a knife to remove the inner core from each half. Place in a steamer and cook for 15 mins until the apples are just softened when pierced with a knife. Remove from the steamer carefully and chill in the fridge for 30 mins.
4. The next job is to line the apples up in the tin or pot. Cut them into quarters. Place them side down around the edge of the caramel and then work inwards, fill every gap with apple, trimming them down if you have to, they should be tightly packed. Once this is done, place in the oven and cook at 170c for 35 mins. When you take it out, place the tin or pot in the fridge and chill/marinade overnight.
5. For the ice cream whisk the egg yolks and vanilla seeds in a mixer for 2 minutes until it becomes pale. Make a stock syrup by bringing the sugar and water to the boil and reduce it by half.
6. As the egg yolks whisk, slowly pour in the hot syrup and allow to whisk on full speed for 10 mins until thick ribboned meringue is formed
7. Lightly whip the cream and fold through the meringue. Pour into a container and freeze.
8. The following day, remove your apple tin from the fridge to come to room temperature. Preheat the oven to 190c.
9. Cut the sheet of puff pastry into a circle just larger than the tin or pot. And place on top of the exposed apples, tuck it in on the sides between the apples and the excess parchment paper.
10. Cook for 45 mins, then remove and rest for 30 mins.
11. While the tatin is resting, make your caramel sauce. Place a non-stick pan on a high heat and add the sugar. Allow this to melt down before adding the cream, salt. Cook over a medium heat for 15 mins until a thick sauce is formed which coats the back of a spoon.
12. To turn out the tatin, carefully place a plate upside down on the tin or pot, flip it over so the tatin and parchment are released. Carefully peel away the parchment to reveal the deep brown, caramelised apples. Serve wedges with the caramel sauce and ice cream.