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Ingredients
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Apple Tatin
Yuzu Ice Cream
Method
Apple Tatin Preparation
- 1
Prepare the Apples
Preheat the oven to 375°F (190°C). Peel, core, and slice the apples into wedges.
- 2
Make the Caramel
In an oven-safe skillet, melt the butter over medium heat. Add the sugar and cider, stirring until dissolved and bubbling. Cook until caramelized, about 5-7 minutes.
- 3
Arrange Apples
Place the apple wedges in the skillet, arranging them to fit snugly. Cook for 10 minutes until they start to soften.
- 4
Top with Puff Pastry
Roll out the puff pastry and cover the apples, tucking the edges into the skillet.
- 5
Bake
Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the pastry is golden brown.
- 6
Cool and Invert
Let cool for 10 minutes, then carefully invert onto a serving platter.
- 7
Garnish
Sprinkle toasted almonds on top before serving.
Yuzu Ice Cream Preparation
- 8
Prepare the Ice Cream Base
In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until sugar dissolves.
- 9
- 10
Cook the Mixture
Return the mixture to the saucepan and cook over low heat until it thickens slightly, about 5 minutes.
- 11
Add Yuzu Juice
Remove from heat and stir in the yuzu juice. Allow to cool completely.
- 12
Chill and Churn
Chill the mixture in the refrigerator for at least 2 hours, then churn in an ice cream maker according to manufacturer instructions.
- 13
Freeze
Transfer to a container and freeze until firm, about 4 hours.
