GRANNY SMITH APPLES ICE CREAM Ingredients 750g Granny Smith Apples Clean and Fine 500g Fuji apples cleaned and cut into quarters 220 g of malloxide 1 1 / 2kg of citric acid 370g of milk 370g of cream 30g of glucose syrup 5 yolks 100g of brown sugar 100g of crystal sugar and another 50gr separately 50g Calvados Salt Slice and juice from 1 lemon 1 vanilla pod PROCEDURE Boil the Granny apples in a frying pan together with apple and 1 / 2kg citric acid, on medium heat for about 20 ‘.We still cook them in the blender.In a saucepan, warm the milk, cream and glucose syrup. Add the apple puree and mix the 100g of sugar with the yolks and add them to the milk cream. We stand until 82 ° c. Sweeten, add the salt, the rest of the citric acid and Cavados. We cry and work on the ice cream machine.Preheat the oven to 160 ° C.In a frying pan Fuji apples put the brown sugar, lemon juice and the rest of the crystallized sugar. Cover with aluminum foil and bake for 40-45 ‘. When cooked, add the zest. Put the ice cream in a form, fill in the surface of the thick cords from the puree and with a knife make cuts to get inside the ice cream the purity.We keep in the freezer
https://privatechefcorfu.com/wp-content/uploads/2019/03/Green-Apple-IceCream.jpg7201280Christoforos Koskinashttps://privatechefcorfu.com/wp-content/uploads/2022/06/Untitled-7-300x138.jpgChristoforos Koskinas2019-03-23 06:36:572019-06-05 05:07:18GRANNY SMITH APPLES ICE CREAM
Makes about 1 kg 240 g water
500 g sugar
320 g glucose powder
25 g sorbet stabilizer
Heat the water to a simmer in a saucepan over medium heat. Whisk together the sugar, glucose, and stabilizer in a mixing bowl. Slowly whisk the sugar mixture into the water in three additions, waiting for the previous addition to completely dissolve before adding the next. Continue to whisk the syrup until heated to 84°C/183°F. Reserve the syrup in an airtight container for up to 1 month, refrigerated. When ready to use, gently heat the syrup in a saucepan over low heat until fluid.
Ingredients 900g of Cream 700g Milk 230gr of Brown Sugar 110g Butter Salt PROCEDURE Boil in a low heat the butter , sugar salt, cream and 500gr of milk.Boil to reduce by half. Add the remaining 250g of the milk.Mix and continue to cook for another 3-4 ‘. Remove from heat strain and keep in a warm place until the time of serving.
LIQUID CARAMEL Ingredients 320g of sugar 230 g of apple cider 1 vanilla been PROCEDURE Boil the apple cider in a saucepan.In other saucepan, make a dark caramel with 250g of sugar. Low the heat, add the warm cider and mix. Add the rest of the sugar and the vanilla. Homogenize the ingredients. Allow to cool 10-20 ‘and strain.
Granny Smith apples Ingredients 3 green apples cleaned and cut 2 × 2cm 50 g of apple cider 90g of sugar 70g of cream 2gr of citric acid ½ vanilla bean PROCEDURE In a pan, on low heat, boil apples with vinegar, covered until soft and start to dissolve, about 20-30 ‘. Put them in the blender along with the rest of the ingredients and beat until a puree is created. Strain and cool in ice bath.
Toffee cake Ingredients 250g Flour 5gr baking soda 2kg Baking Powder 230g Butter 35g of sugar Zest from 1 lemon 1 vanilla bean 4 eggs Salt Toffee Sauce PROCEDURE Preheat the oven to 170 ° C. In a small casserole put the soda with 100 g of water and boil it. We keep it aside.Stir the flour with the baking powder.In the mixing bowl, beat butter with sugar with the mixer feather.When the cream is created , add the zest, vanilla and salt. Stir and add the eggs one by one. After the eggs are incorporated, add half of the baking-baking mixture. Stir and add the soda. Wait 1’and add the remaining flour.Cover with parchment paper a 33 × 23 baking sheet. Pour the cake and spread it evenly. Bake for about 25 ‘. Bake until golden and let it to cool, Cut into 2,5 x 5 cm rectangles. Reduce the oven at 140 ° c and place the rectangles on the wire rack. Warm it for 5 ‘.Pour a spoon of Toffee and make sure to cover all sides of each stick. Put in the oven for salt 5 ‘.Return the coated cakes to the oven and bake for another 5 minutes.Allow to cool in room temperature
WALNUTS CHUTNEY Ingredients 100g of walnuts 20g sugar 1t.s Extra virgin olive oil Salt 80g of almond powder PROCEDURE Preheat the oven to 140 ° c. In a saucepan, boil the walnuts for 20-25 seconds with a little water. Cool in ice bath and transfer to a baking sheet. Bake for 15 ‘. As long as they are still warm, transfer them to the blender along with the sugar the olive oil and salt.The resulting mixture should be coarse yet still hold its shape when pressed.We make balls in a size of ½ teaspoon and we roll them in the almond powder.When we prepare them all, we roll them again in the almond powder.
Caramel Glaze Ingredients 110g Liquid caramel 150 g apple cider 150g of cream 0.4 g of xanthan gum Salt PROCEDURE In a pan, let all ingredients boil over medium heat.Boil for about 10 ‘and keep warm until the time of serving.
POACHED FUJI AND GRANNY SMITH APPLES Ingredients 1 mL apple cider 220g Liquid caramel 6 Fuji apples 3 Granny Smith apples Caramel Glaze Juice of 2 lemons PROCEDURE Mix in a bowl, lemon juice with 8 cups of water.Cut into 2 quarters of Fuji apples. Cut each quarter into the middle.We now have 8 quarters. Put it in the bowl with lemon juice.Peel the remaining and use 3/4- inch melon baller to extract 32 balls from Fuji apples.Peel Granny Smith apples and extract with the melon baller 1/2-inch 16 balls.To poach apples oblongs and apple quarters,use a pan.Add Liquid Caramel,apple cider apple oblong and quarters. Boil in a very low heat for about 20 ‘. Let cool in the liquid. Before serving, dip Granny Smith balls into the melted caramel glaze and back into the boiling.Transfer on a baking sheet lined with acetate.
WALNUT TOFFEE Ingredients 220g sugar 110g brown sugar 110g butter 70g glucose syrup 150g cooked nuts 50g milk powder salt PROCEDURE Combine 2 sugars, butter, syrup, salt and milk powder. Cook over medium heat stirring constantly until the mixture reaches 150 ° c.Pour onto a baking sheet lined with parchment paper and cool to room temperature.Once cool,grind in food processor. Separately we also grind the nuts.Mix the walnuts with the mixture and keep them in airtight container.
On a plate put a spoonful of puree in the center.With the help of a cloth spread it in the shape of S. Place the Glazed in the center of puree .Arrange one Fuji apple oblong,2 poached Granny Smith balls and 4 Fuji apple balls,around the cake.Arrange 2 walnut chutney balls on either side.Dot 1 teaspoon caramel jelly around the cake and place 1 teaspoon of walnut toffee on top of the cake.Spoon a quenelle of the Granny Smith apple ice cream on top of the walnut toffee .
https://privatechefcorfu.com/wp-content/uploads/2019/03/DSC_03071.jpg40006016Christoforos Koskinashttps://privatechefcorfu.com/wp-content/uploads/2022/06/Untitled-7-300x138.jpgChristoforos Koskinas2019-03-19 10:53:032019-03-23 07:15:20APPLE and CARAMEL
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GRANNY SMITH APPLES ICE CREAM
SORBET SYRUP
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