Servings: 24 Desserts
Equipment
- Stovetop
- Large Pot
- Thermometer
- Microwave
- Hand Blender
- Refrigerator
- Freezer
- Peeler
- Sieve
Ingredients
Caramélia Ice Cream
- 1017 g Whole Milk
- 20 g Skim Milk Powder
- 52 g Caster Sugar
- 90 g Atomized Glucose
- 285 g Valrhona Caramélia 36% Milk Couverture Chocolate Feves
- 6 g Combined Stabilizer
Apples, Cubes, and Juice
- 950 g Granny Smith Apples
- 50 g Lemon Juice
Caramelized Apple Compote
- 175 g Caster Sugar
- 1 each Prova Gourmet Grade A Tahiti Vanilla Beans (4oz)
- 120 g Apple Juice
- 590 g Apple Cubes
- 120 g Absolu Cristal Neutral Glaze
Caramélia Sauce
- 270 g Whole Milk
- 20 g Allez Belgian Glucose Syrup
- 310 g Valrhona Caramélia 36% Milk Couverture Chocolate Feves
Gluten-Free Waffles
- 380 g Whole Milk
- 3 each Prova Gourmet Grade A Tahiti Vanilla Beans (4oz)
- 210 g Dry Butter (84% fat)
- 6 g Salt
- 210 g Cassava Flour
- 120 g Cornstarch
- 275 g Egg Whites
- 80 g Caster Sugar
Instructions
Caramélia Ice Cream
- Carefully weigh out all the ingredients and mix the stabilizer with around 10% of the sugar.
- At 25°C (77°F), add the skim milk powder. At 30°C (86°F), add the sugars and glucose.
- At 40°C (104°F), slowly pour the hot liquid onto the melted 285 g Valrhona Caramélia 36% Milk Couverture Chocolate Feves and stir in the center to create an elastic texture with a glossy appearance. Blend to perfect the emulsion.
- At 45°C (113°F), finish with the stabilizer/sugar mixture.
- Pasteurize at 85°C (185°F) for two minutes and then chill rapidly to 4°C (39°F).Leave to rest for a minimum of 12 hours.
- Blend and churn at between -6°C (21°F) and -10°C (14°F). Then store in the freezer at -18°C (-0.4°F).
Apples, Cubes, and Juice
- Peel the apples and cut into 1.5cm dice. Add the lemon juice and set aside in the refrigerator.
- Juice the peel and reserve the juice.
Caramelized Apple Compote
- Make a dry caramel with the sugar and 1 each Prova Gourmet Grade A Tahiti Vanilla Beans (4oz).
- When it takes on a light golden color, stop the cooking with the Apple Juice and then add the Apple Cubes.
- Cook for a few minutes until it reaches the desired texture.
- When cooked, strain the apples and set aside the cooking liquor.
Caramélia Sauce
- Heat the milk with the 20 g Allez Belgian Glucose Syrup. Slowly pour the hot liquid onto the melted 310 g Valrhona Caramélia 36% Milk Couverture Chocolate Feves and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Gradually add the remaining liquid and blend to perfect the emulsion. Set aside.
- The sauce should be heated to 35-40°C (95-104°F) to obtain the best working consistency.
Gluten-Free Waffles
- Heat the milk with the 3 each Prova Gourmet Grade A Tahiti Vanilla Beans (4oz), butter, and salt.
- Put the cassava flour and cornstarch in a food processor and gradually add the hot liquid until smooth.
- Meanwhile, whip the egg whites, gradually adding the caster sugar
- Carefully fold in the whipped egg whites.
- Form into the desired shape and bake immediately.
Assembly and Finishing
- Let down the Caramelized Apple Compote with 10% Absolu Cristal Neutral Glaze and 10% of the apple cooking liquor. Make some chocolate decorations by tempering some Caramélia couverture and rolling out between two transfer-printed sheets.
- When it starts to set, cut out discs with an 8cm cutter. Sprinkle the waffles with icing sugar. Reheat in the oven or under a salamander grill and then add a chocolate disc.
- Add 30 g of warm Caramelized Apple Compote and finish with a quenelle of Caramélia Ice-Cream and the hot Caramélia Sauce. Serve immediately, and enjoy!