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Tart Tatin Modern

0.75 h 4 raciones
Difficulty: 
Alta

Ingredients


SOFT CARAMEL
75 g sugar
35 g glucose
65 g cream
1 vanilla pod
90 g butter
CRUMPLE WITH THE DRY APPLE PIECES AND CINNAMON
150 g butter
150 g brown sugar
150 g almond flour
150 g flour
1 vanilla bean
50 g dry apple chips
APPLE COMPOTE
100 g sugar
200 g cream
20 g gelatin
350 g apple golden
23 butter
25 brown sugar
NEUTRAL GLAZE
500 g water
1 vanilla pod
200 g sugar
20 g NH pectin
5 g gelatin
10 g lemon juice.

COMPOSITION

Crumple with dry apple pieces and cinnamon;Soft caramel;Caramelized apples in a jelly.

 

METHOD

 

SOFT CARAMEL

  1. Heat the cream with the vanilla seeds and pods, keep it hot until use.
  2. Make a caramel from the sugar and glucose.
  3. Connect with the hot puree.
  4. Put it back to the heat and cook to 108C.
  5. Remove from the heat and cool to 60C, add butter pieces and process with the blender.
  6. Reserve in the refrigerator for 1 day.

CRUMPLE WITH THE DRY APPLE PIECES AND CINNAMON

  1. Mix all to the crumbs state.
  2. Put in the rings and bake at 160C during 10 minutes.

APPLE COMPOTE

  1. Make soft caramel and add gelatin.
  2. Melt the butter, put the brown sugar.
  3. Wait when sugar will melted and after add the small cubes of apple.
  4. Mix and wait, when apple will start to be soft.
  5. Take out from fire and add soft caramel.
  6. Mix well.
  7. Put the apple to special ring and frize.

NEUTRAL GLAZE

  1. Mix water with 150 g sugar and vanilla.
  2. Heat it to 40C. Admix the remaining sugar with the pectin and bring to a boil.
  3. Cook during 2 minutes, continuously stirring.
  4. Remove from the fire, admix the swollen gelatin and lemon juice.
  5. Let it stay at the room temperature for a day.

ASSEMBLE

  1. Dip the frozen caramel apple in the neutral glaze and put on each prepared basis.
  2. Decorate with apple chips and crumble.
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