Caramel Apple Log (Print Version)
# Ingredients:
01 -
4 apples.
02 -
1 shot of dark rum (optional).
03 -
200g granulated sugar for the caramel.
04 -
2 egg yolks.
05 -
70g granulated sugar for the crust.
06 -
90g salted butter.
07 -
25cl heavy cream.
08 -
1/2 packet of baking powder.
09 -
100g flour.
10 -
1/2 lemon's juice.
11 -
1 pinch of salt.
12 -
3 sachets of vanilla sugar.
13 -
25cl thick cream.
14 -
4 gelatin sheets.
# Instructions:
01 -
Combine dry stuff together, mix in butter, then the yolks. Roll out and bake at 180°C for 18 minutes.
02 -
Cook apple chunks with water, vanilla sugar, and lemon. Toss in rum, then let them caramelize.
03 -
Make caramel by heating sugar, add warm cream, then dissolve gelatin in it. Gently fold in whipped cream.
04 -
Pour mousse into the mold, pop the apple mixture and crust on top, then freeze for 4 hours.
05 -
Unmold, garnish with caramelized apple bits and edible gold dust. Chill 4 hours before serving.
# Notes:
01 -
Make it ahead of time.
02 -
Store it in the freezer.