Poached Apple Dessert

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Experience a decadent twist on tradition with our poached apple dessert, now featuring a luscious dulce de leche apple purée and a delicate milk foam. The creamy sweetness of the purée perfectly complements the delicately vanilla-spiced apples, while the airy milk foam adds a touch of elegance to every bite. It’s like enjoying a slice of apple pie, elevated to a whole new level of indulgence!

Difficulty

Intermediate

Ingredients

  • Poached Apples Ingredients:
  • 4 Gala Apple
  • 10g (2 tsp) Vanilla Paste
  • Apple Pie Puree Ingredients:
  • 500g (4.5 Cups) Gala Apples Cored and Chopped
  • 60g (4 Tbsp) Unsalted Butter
  • 200g (1 Cup) Dulce De Leche
  • 60g (¼ Cup) Milk
  • 250g (1 Cup) Apple Cider Vinegar
  • 90g (â…“ Cup + 1 ½Tbsp) Granulated Sugar
  • 20g (1 ¼ Tbsp) Unsweetened Apple Juice
  • 1g (¼ tsp) Citric Acid
  • 2g (½ tsp) Kosher Salt
  • Milk Foam Ingredients:
  • 400g (1 â…” Cup) Milk
  • 40g (3 ¼ Tbsp) Sugar
  • 6g (1 Tbsp) Glucose Powder
  • 2g (1 tsp) Iota Carrageenan
  • 1.5g (½ tsp) Xanthan Gum

Equipment

  • Sous Vide Circulator
  • Vacuum Sealer
  • Blender
  • Large Heavy Bottom Saute Pan
  • Small Saucepan
  • Whisk
  • Rubber Spatula
  • Pastry Bag

Timing

Active Time: 1 Hour Total Time: 2 Hours

Yield

8 Servings

  • Poach Apples

    Set sous vide bath to 84° Celsius (183°F)
     
    Peel and core apples, put them in a sous vide bag and rub the vanilla over the apples and seal. Put the sealed apple in the water bath and cook for 35 minutes.
     
    Prepare a large bowl of ice water to stop the cooking process once the apple are removed from the bath.
     
    When the apples have cooked, remove them from the bath and submerge into the prepared  ice bath and let cool completely for about 45 minutes to an hour.
     

  • Create Apple Puree

    Preheat the oven to 450°F. 
     
    Saute apples in the butter in a heavy bottomed large saute pan for 3 – 4 minutes making sure the apples are covered in the butter. Put the saute pan in the preheated oven and roast for 30 minutes.
     
    While the apples are roasting put the apple cider vinegar in a saucepan with the sugar and reduce over medium heat until you have just 100 grams or â…“ cup of the syrup left and set aside.
     
    When the apples have finished roasting take them out of the oven and let cool slightly for about 5 to 8 minutes.
     
    Put the roasted apples into the blender making sure to also scrape the butter with a rubber spatula into the blender as well. Add all the other ingredients and blend on low until it is combined then turn it up to medium high speed for 3 to 4 minutes.
     
    Pour the apple pie puree into a pastry bag, tie the end of tight and cool down in an ice bath and reserve.

  • Create Milk Foam

    Mix the dry ingredients together until well combined and reserve.
     
    Pour milk into the blender and set at medium high speed. While the blender is running slowly sprinkle in the dry ingredients and once all the dry ingredients have been added turn the blender to high speed for 1 minute.
     
    Pour the contents of the blender into a small saucepan and turn up to medium high while constantly whisking until the milk comes up to a boil then turn off the heat making sure to keep whisking for another minute or two.
     
    Pour the thickened milk into a half quart whipping siphon and charge it with 1 N02 cartridge. Cool down in an ice bath.
     

  • Plating

    Cut the apple in half lengthwise and put the two pieces together a little off center on the plate. . .  
     
    Pipe some of the apple pie puree in the center of each half of the poached apples and a couple of dots of the puree on the puree on the plate.
     
    Dispense some of the milk foam on one of the apples, being sure not to cover the puree. Dispense a few small dots on the plate.
     
    You can use granola or your favorite toasted nuts as a garnish that will also add some great texture to the dish.
     
    Enjoy!
     

  • Chef’s Tip:

    You can buy dulce de leche at your local market or you can make your own by cooking the can of sweetened condensed milk sous vide at 90° celsius (194° F) for 7 hours. You can also boil a can of sweetened condensed milk for 3 – 4 hours in a large pot (VERY IMPORTANT TO MAKE SURE THE CAN IS COMPLETELY SUBMERGED UNDER THE BOILING WATER FOR THE ENTIRE COOK TIME AS SERIOUS INJURY COULD RESULT IF IT IS NOT)
 
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Poached Apple Dessert
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