Compressed Apple, Caramelized White Chocolate, Almond and Whipped Cream
Enjoy with the Creation Elation MCC
10 to 12 Pink Lady apples
5 L water
Peel and core apples and place in the water and lemon juice.
Line a tray with parchment paper.
Slice each apple horizontal on a mandolin and layer evenly in the tray, making sure the whole surface is covered.
Alternating with the caramel dust, continue layering the sliced apples.
Bake the dish at 160° C with another tray pressed on top for 30 minutes.
Pour off the liquid from the tray and reserve for the dressing.
Remove the top tray and bake for another 15 minutes.
Press again with another tray and leave to cool in the fridge for a couple of hours.
Portion into rectangles
600 g caster sugar
60 g glucose
250 g butter
In a small pot make a caramel with above ingredients. Pour onto a silicone mat and leave it to harden at room temperature. Blend in a Thermomix to make caramel dust.
Caramelized White Chocolate
Cut 100 g of white chocolate into small pieces, put on parchment paper in a tray and caramelize in the oven at 160° C. Cool then break into pieces.
250 ml cake flour
200 ml sugar
5 ml cinnamon
90 ml butter
Mix the flour, sugar and cinnamon in a mixing bowl. Dice butter and add. Rub butter into flour mixture until it resembles bread crumbs. Bake to golden brown stirring with a spoon every 5 minutes.
Garnish with finely grated almonds and top with a dollop of whipped cream.