Apple Tart 2000

By corlear

Ingredients

• For the chocolate caramel:
• 4 oz fondant
• 4 tbsp glucose
• 1 oz cocoa paste
• 4 tbsp Isomalt
• For the saffron caramel:
• 4 oz fondant
• 4 tbsp glucose
• 1 tsp saffron strands (roasted in the oven)
• 4 tbsp Isomalt
• For the basic syrup:
• 1/8 cup sugar
• 11/2 tbsp water
• For the apple snaps:
• 1 Granny Smith apple
• 1/4 cup basic syrup (see previous step)
• For the apple juice:
• 83/4 oz Golden Delicious apples
• water
• For the caramelized honey water:
• 51/4 oz honey
• water
• For the honey caramelized apple:
• 1/3 cup caramelized honey water (see previous step)
• 1 Golden Delicious apple
• Japanese slicer
• For the textured apple sorbet:
• 2 Golden delicious apples
• 1 Paco Jet container
• For the apple gelatin:
• 11/2 cup apple juice (see previous step)
• pinch powdered agar-agar

Details

Servings 4

Preparation

Step 1

For the chocolate caramel:
1. Heat the fondant, glucose and Isomalt to 325ºF.
2. When it reaches that temperature, remove from the heat.
3. When it comes off the boil, add the cocoa paste and stir until you get a smooth, even caramel. Leave to cool.
4. Place a caramel slice between 2 Silpat liners in the oven at 345ºF for 4 min. When it dissolves, remove from the oven and roll out between 2 Silpats to make a thin caramel sheet.
5. Just before using it, return the caramel to the oven for 1 minute. Remove from the oven and pull the caramel with your hands towards you to make thin uneven caramel slices.

For the saffron caramel:
1. Heat the fondant, glucose and Isomalt in a pan and when it has dissolved, add the saffron.
2. When it reaches 325ºF, remove from the heat and leave to come off the boil. Leave to cool.
3. Place a piece of saffron caramel between 2 Silpat liners in the oven at 345ºF for 4 min. When it dissolves, remove from the oven and roll out between 2 Silpats to make a thin caramel sheet.
4. Just before using it, return the caramel to the oven for 1 minute. Remove from the oven and pull the caramel with your hands towards you to make thin uneven caramel slices.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the apple snaps:
1. Slice the apple using the mandolin at the grill setting. Plunge them into the syrup to prevent the apple from turning brown.
2. Leave to soak for ½ hour and drain.
3. Caramelize in the oven at 325ºF for approx. 5 minutes.
4. Once the slices are caramelized, shape them into scarves.

For the apple juice:
1. Cut and core the apples. Blanche in boiling water for 20 seconds and then plunge them into a generous amount of iced water.
2. Liquefy the apple pieces and sieve the apple juice.

For the caramelized honey water:
1. Reduce the honey so that it caramelizes and is dark golden brown in color.
2. Measure the mixture and add enough water until you have 1¼ cup. Sieve and keep on one side.

For the honey caramelized apple:
1. Peel the apple and slice it with a Japanese slicer.
2. Cut the thin slices into rectangles (approx. 8 x 2").
3. Quickly dry them in the oven at 225ºF to make sure they do not turn brown.
4. Hydrate the apple slice in the honey water for ½ hour and caramelize in the oven at 300ºF for approx. 5 minutes
5. When the apple slice is still hot, shape it into an S shape (2/3" high).

For the textured apple sorbet:
1. Peel, core and chop 2 apples.
2. Freeze in a Paco Jet container for 24 hours.
3. Just before serving, process the portions.
4. You will need to process it 2 times for the right consistency for the sorbet.

For the apple gelatin:
1. Bring 1/3 cup of the apple juice and 1 tsp of agar-agar to the boil.
2. Mix the rest of the apple juice and pour a 2/3" layer of the mixture in a dish.
3. Leave to set in the fridge and cut into rectangles of the same size as the honey caramelized apple.

Final Steps & Preparation:
1. Once you have formed an apple into an S shaped, place it between two apple gelatin slices.
2. Finish with the apple sorbet and top with the apple snap and the chocolate and saffron caramels.