Tag Archive for: walnut

serves 8

TOFFEE

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.

TO FINISH

Green apples ice cream

Walnut Toffee

Walnuts Chutney

Poached Fuji and Granny Smith apples

Toffee cake

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 .