Caramelized Apple Recipe
white chocolate ganache, puff pastry, milk gel, apple and currant chutney this dish is nut free
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Ingredients
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Puff Pastry
Caramelized Apples
White Chocolate Ganache
Milk Gel
Apple and Currant Chutney
Method
Prepare the Puff Pastry
- 1
Bake Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets and cut them into squares. Place them on a baking sheet lined with parchment paper and bake for 15-20 minutes until golden brown. Remove from the oven and let cool.
Caramelize the Apples
- 2
Cook Apples
In a skillet, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Cook until apples are tender and caramelized, about 10 minutes. Set aside.
Make White Chocolate Ganache
- 3
Prepare Ganache
In a saucepan, heat heavy cream until just simmering. Remove from heat and add chopped white chocolate, stirring until melted and smooth. Let it cool slightly.
Prepare Milk Gel
- 4
Bloom Gelatin
In a small bowl, combine gelatin powder with water and let it sit for 5 minutes to bloom. In a saucepan, heat whole milk and sugar until warm. Remove from heat, add bloomed gelatin, and stir until dissolved. Pour into molds and refrigerate until set.
Make Apple and Currant Chutney
- 5
Cook Chutney
In a saucepan, combine chopped apples, currants, apple cider vinegar, sugar, ginger, and cinnamon. Cook over medium heat for 15-20 minutes until thickened. Let cool.
Assemble the Dish
- 6
Plate the Dish
On a plate, place a piece of baked puff pastry. Top with caramelized apples, drizzle with white chocolate ganache, and add a scoop of milk gel. Serve with apple and currant chutney on the side.
