Apple pie, sort of

INGREDIENT LIST

Crumble

Flour type 500 - 30g

White sugar - 100g

Butter - 85g, melted

Crumbled almonds 60g

Apple compote

Apples- pealed and cleaned – 500g

Sugar – 100g

Rosemary sprigs – 3

Lemon curd

Lemon juice – 50g

Butter – 185g

Egg yolk – 70g

Sugar – 135g

Lemon zest – 6g

Bourbon caramel

Sugar 200g

Water 60g

Heavy cream – 120g

Butter – 60g

Bourbon 30g

Salt – 1g

Vanilla icecream

Heavy whipping cream - 960g

Sweetened condensed milk - 400g

Vanilla extract - 26g

Sub-recipes

Almond Crumble

1. In a medium bowl, combine the flour, sugar and crushed almonds.

2. Slowly drizzle the butter into the bowl while stirring the crumbs with a fork.

3. Spread evenly on a baking sheet and bake at 180°.

4. Allow to cool completely before storing in airtight container.

Rosemary Apple Compote

1. Peel and cube your apples and add them to a pot over medium heat along with the sugar and rosemary.

2. Cook until apples are softened and easily mashed with a fork.

3. Take out rosemary sprigs and blend the apples into a smooth purée with a hand blender.

Lemon Curd

1. Fill a small pot 1/4 of the way with water and bring to a simmer. In a seperate bowl, combine egg yolks, sugar, lemon juice and zest.

2. Set the bowl over the simmering water and whisk constantly until the sugar has dissolved.

3. Strain mixture into another pot and cook on medium heat until it reaches 72°C.

4. While constantly whisking, add in all the butter bit by bit until incorporated.

5. Cool the curd for a minimum of 2 hours before using.

Bourbon Caramel Sauce

Combine the sugar and water in a sauce pan. Briefly stir to combine.
Turn the burner on to medium-high heat. Once the sugar reaches a deep amber color, remove the saucepan from the heat and turn the stove off.
Right away, begin to slowly and carefully pour the heavy cream into the sugar mixture, whisking as you pour to quickly incorporate the cream. (The mixture will bubble furiously when the cream hits the hot sugar, so be very careful!) Add in the butter and whisk until combined. Add in the vanilla, bourbon and salt, and whisk until combined.

Vanilla Ice Cream

In a large bowl, beat on high speed heavy whipping cream until stiff peaks form.
Add sweetened condensed milk and vanilla and beat on low until combined.
Transfer mixture to a freezer-safe contain with lid and freeze for at least 2 hours.

Plating procedure

I would usually tell you to plate how you see fit and however you like it. But if you want to make it look exactly like the picture, proceed as following:

1. Place 3 spoons of crumble along the middle of the plate. the one in the middle being slightly larger than the other 2.

2. Pipe 2 small mounds of apple compote next to each of the crumble pile.s

3. Pipe 3 small dots of lemon curd around each crumbe pile.

4. Make zig-zag lines along the dessert with the bourbon caramel sauce.

5. Finish with one quenelle of ice cream on each of the crumble piles.

6. Decorate with any green leaf you like, I'd reccomend mint or micro basil.