Warm caramelized apple, szechuan pepper ice cream dessert.

Good day steemit community!
I’ve been out of the loop for a while (Works been getting a little rough. End of the year combined with some hectic flu bug )
So I figured I would kick it up a notch today.
Having been trained primarily as a pastry chef, the sweet stuff finds a special place in my heart.
If you are fortunate enough to have an Ice cream machine at your disposal, this one is definitely for you. And even if you don’t, it’s absolutely a worthwhile investment.

Caramelized apple, sable, apple sorbet with Szechuan pepper ice cream

1. For the caramelized apple
   Peel and core apple and place in acidulated water( Just bang some lemon juice in water. This stops the apple from going brown)
   Make a caramel with 150g of sugar and a little water. To do this, you can place both ingredients in a heavy pot and bring up the temperature to 192 celsius(Use a candy thermometer)
   Grease some dariole moulds with butter and place apples into them with the hole facing up
   Pour caramel into moulds covering the whole apple
   Bake at 175°C for 12min

2. For the pate sable:
   200g flour
   90g castor sugar
   60g ground almond
   3g salt
   130g butter, cut into small blocks
   2 egg yolks

All ingredients must be at room temperature for this to work.
Combine flour, sugar, ground almond and salt mix in a mixer with paddle attachment for 1 min
Add the butter.
Add egg yolks and keep mixing until it becomes the texture of sand
Roll out 5mm thick, cut with 6.5 cm cutter
Bake at 160°C for 10 – 15 min until golden

1. For the vanilla and Szechuan pepper ice cream
   12 Egg yolks
   270g sugar
   1 tbsp glucose
   10 gelatine leaves, soaked
   1 ltr cream
   3 tbsp Szechuan, toasted and ground
   1 vanilla pod, split in half

Infuse Szechuan and vanilla in cream by placing the pepper, vanilla pod and cream in a large saucepot. Bring to a simmer for 2 minutes. Add gelatine and strain.

Whisk egg yolks, sugar and glucose together in a mixer until it becomes thick.
Add cream mixture.
Allow to cool down and churn in ice cream machine.

1. Apple sorbet
   1.6kg Granny Smith Apples (You need to freeze these with the skin on for colour purposes)
   2 ltr Stock Syrup
   100g Glucose
   Juice of 1½ Lemons
   5 Leaves Gelatine
   Heat 250ml stock syrup, add the glucose and then the gelatine. Make sure it is dissolved.
   Blend slightly defrosted apples along with stock syrup and strain.
   Add gelatine mix and churn in an ice cream machine until the right consistency is reached.

You can plate this dish however you like, or even eat the elements separately. The apple sorbet is a great midnight snack.
I have found that using the biscuit as a light garnish (As opposed to a base) it stays nice and crunchy.

As always, if you have any questions, please do not hesitate to ask.
Cheers
J