Marcello Tully, executive chef at Kinloch Lodge Hotel and Restaurant on the Isle of Skye, has created a delicious salted caramel apple served with apple mousse.
Ingredients
Before you start...
When you decant the pudding, use a blow torch around the ring first to release off the sides and ensure that it comes out easily. Keep gently stirring the apple jelly (if making) with a wooden spoon until it has cooled down and began to set. This will ensure the mint is evenly distributed throughout the jelly and that it doesn't rise to the top.
For the apple base:
- 3½ gelatine leaves
- 250 ml8¾ fl oz apple juice
- 1 English breakfast tea bag
- ½ vanilla pod, split lengthways and seeds scraped out
- 40 g1½ oz caster sugar
- 50 g1¾ oz butter
- 300 g10½ oz eating apples, preferably Royal Gala
For the apple mousse:
- 250 ml8¾ fl oz full-fat milk
- 1 vanilla pod, split lengthways
- 140 g5 oz caster sugar
- 4 egg yolks
- 2 gelatine leaves
- 300 g10½ oz eating apples, preferably Royal Gala
- 50 g1¾ oz butter
- 100 ml3½ fl oz apple juice
- 250 g8¾ oz mascarpone cheese
- 25 ml1 fl oz apple brandy, preferably Calvados
For the salted caramel topping:
- 1 gelatine leaf
- 100 g3½ oz caster sugar
- 200 ml7 fl oz double cream
- 40 g1½ oz butter
- Pinch of coarse sea salt
For the caramelised apples:
- 1 eating apple, preferably Royal Gala
- A sprinkling of caster sugar
For the minted apple jelly (optional):
- 300 ml10½ fl oz apple juice
- 20 g¾ oz caster sugar
- 4 gelatine leaves, soaked in water
- 1 tsp chopped mint leaves
Method: How to make Salted caramel apple
To make the apple base:
First make an apple jelly. Soak the gelatine in cold water for about 5 minutes to soften. Pour the apple juice into a pan and bring to the boil. Add the tea bag, infuse for 1 minute, then remove the pan from the heat and the tea bag from the pan. Squeeze the gelatine to drain it and add to the pan, stirring to combine. Set aside.
Put the vanilla seeds and pod into a heavy-based pan with the caster sugar and butter. Peel and finely chop the apples and add to the pan. Over a medium heat, cook the apples for about 15 minutes until the liquid has evaporated and the butter and sugar have turned a golden caramel colour. Remove from the heat, take out the vanilla pod and set aside to cool to room temperature so that the mix does not melt the jelly.
Line eight 10cm-diameter ring moulds with cling film. Place 30g of the apple mix in each mould and add 25g of jelly on top. Put in the fridge to set.
To make the apple mousse:
First make a crème anglaise. Boil the milk in a pan with the vanilla pod to release the seeds. In a bowl, cream together 90g of the caster sugar with the egg yolks. Pour the milk and vanilla mix onto the sugar and eggs, whisking as you do so. Return to a clean heavy-based pan, passing through a sieve to remove the vanilla pod, and stir over a low heat for about 5 minutes until the mix thickens, but do not allow it to boil. Leave to chill.
Soak the gelatine in cold water for about 5 minutes to soften. Peel and dice the apples and cook with the butter, rest of the sugar and apple juice in a pan over a medium heat for about 15 minutes until the liquid has reduced. Squeeze the gelatine to drain it and add to the pan, stirring to combine.
Put the apple mixture with the crème anglaise, Mascarpone cheese and apple brandy in a food processor and blend until smooth. Pour 45g on top of the jelly in each ring mould and place in the fridge for about 1 hour to set.
To make the salted caramel topping:
Soak the gelatine in cold water for about 5 minutes to soften. Place the sugar in a heavy-based pan and melt over a medium heat for about 5 minutes to make a lightly golden caramel. Remove the pan from the heat, then add the cream and butter to taste. Squeeze the gelatine to drain it and add to the pan, stirring to combine. Allow the mix to cool a little and then sprinkle on the salt. Once the apple mousse has set, pour the cooled caramel on top using a spoon. Return to the fridge once more to allow the caramel topping to set.
To make the caramelised apples:
Peel, core and cut the apple into 16 thin wedges. Place the wedges on a baking sheet in eight pairs, each with one slice slightly overlapping the other. Sprinkle the caster sugar over the top and, using a blow torch (or heating under a hot grill), gently caramelise until deep golden brown.
To serve:
Gently unmould the mousses using a blow torch around the ring to release the sides (or roll the moulds gently between warmed hands) so that they come out perfectly. Remove the cling film and position on plates. Using a palette knife, arrange the wedges of caramelised apples on top of the mousses. The chef suggests serving this dessert with minted apple jelly, method below.
For the minted apple jelly (optional):
Heat the apple juice and caster sugar in a pan over a medium heat and then add the soaked gelatine. Allow to cool and then add the mint. Keep gently stirring the jelly with a wooden spoon until it has cooled down and begun to set. This will evenly distribute the mint throughout the jelly otherwise it will rise to the top. Pour into a container to about 2.5cm thick and use a small round cutter to shape the jelly. Put in the fridge to set for 1–1 and 1/2 hours.
