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Apple confit

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Apple confit

apple confit

Equipment needed:
* Aluminum non corrosive pound cake mold (45 cm * 12 cm * 15 cm)
* Small pot
* High baking pan
* Cutting board
* Knife
* Peeler
* Scale
* Wire grid

Products (for 12 portions)
For the caramel base: 0,2kg refined sugar, 0,2 kg water
For the apple confit: 4kg granny smith apples (peeled, cored and sliced thinly core wise), 0,2kg refined sugar
For the caramel base: Place the water and the sugar in the pot. Place in the stove under high heat and bring to a boil. Continue cooking until there is a light golden color present in the edges of the pot. Stir the caramel until the color is distributed evenly then pour into the pound cake mold and chill.
For the apple confit: Peel, core, half and thinly slice all the apples. Place the apples in the pound cake mold with the caramel base. Place and organize the apples so that they are arranged flat and overlapping each other, make this procedure for the whole length of the pound cake mold and repeat the process once again. Before starting the next layer of apples: sprinkle some refined sugar over the surface of all the arranged apples. Repeat process (3,4,5) until all the apples are arranged in the mold. Make sure that you press all the apples after sprinkling sugar twice. This will make sure that the apples are compressed well. Once you have finished arranging all the apples wrap the apple filled pound cake mold with cling film tightly. Rest the wrapped pound cake mold in the refrigerator for a minimum of 3 days.
Cooking the apple confit: Preheat an oven to 120 C°. Make a small hole on the top corner of the pound cake mold. Drain all the liquid. Place the drained mold in a high baking pan and fill with water up to the half way point. Cover the baking pan with aluminum foil. Place the covered baking pan in the oven and bake for 12 hours. Once it is done, remove the pound cake mold from the baking pan. Remove the cling film wrapping. Place a wire grid on top of the pound cake mold and invert the mold into the wire grid. Drain the pressed apples on the mold for at least one night to remove any excess liquid.
Serving suggestions
The Apple Confit is served at Talents restaurant with:
• Mango sauce
• Compote of diced mango
• Pear and lemon sorbet
• Crispy brick cone
• Sour cream
Other serving suggestions that could complement the Apple Confit are:
• Strained yogurt (better if you strain it yourself)
• Lemon marmalade (should be on the acidic side)
• Vanilla ice cream
Bon Appetit!

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