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Poached Apple with Brown Butter Crumb and Rosemary Ice Cream
Recipe by Depinder Chhibber
If traditional ice cream flavours aren't cutting it, try this fragrant rosemary ice cream with poached sour apples and brown butter crumb for your next treat.
- Steps
- Ingredients
Ingredients
Rosemary Ice Cream
Poached Apples
Brown Butter Crumb
Salted Rosemary Tuile
Salted Caramel Sauce
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Steps
- Preheat oven to 180°C fan-forced. Pre-chill ice cream machine.
- For the Rosemary Ice Cream, place cream, milk and rosemary into a saucepan over medium heat and bring to just below boiling point. Remove from the heat.
- Whisk together the sugar, egg and egg yolk in a bowl until pale.
- Gradually add hot cream mixture into the egg mixture, whisking continuously, until combined.
- Return to the saucepan and place over medium heat. Stir continuously with a silicone spatula until mixture thickens and reaches 83°C.
- Pour through a sieve into a bowl and cool over an ice bath or in the fridge. Churn in the ice cream machine according to manufacturer’s instructions. Transfer to the freezer until required.
- For the Poached Apples, place water and sugar into a saucepan and bring to a simmer.
- Peel and halve the apples. Remove the seeds with a small melon baller. Add the apples to the syrup and reduce the heat to low. Simmer gently until tender, about 10 minutes. Remove the apples from the syrup and place on a plate to cool.
- For the Brown Butter Crumb, place butter into a saucepan over medium heat and cook until it turns brown and smells nutty, about 5-7 minutes. Remove from the heat and set aside to cool. Add the sugar and flour and mix until combined.
- Spread onto a large, lined tray and bake for 15 minute, stirring to break up the crumb halfway through cooking time. Increase the oven to 220°C and bake for further 5-7 minutes until dark brown in colour. Remove from the oven and set aside to cool.
- For the Salted Rosemary Tuile, reduce the oven to 160°C.
- Place the salt and rosemary into a small food processor and pulse together for 30 seconds. Set aside.
- Place the egg whites into the bowl of a stand mixer and whisk to soft peaks. Add sugar, flour and butter and whisk to a smooth batter.
- Spread in a very thin layer over 2 sheets of baking paper and place onto large trays. Sprinkle with rosemary salt and bake until light brown, about 10-15 minutes.
- Remove from the oven then peel away from the baking paper. Allow to cool then break into shards and store in an airtight container until required.
- For the Salted Caramel Sauce, place sugar and water into a small saucepan over medium heat. Allow sugar to melt and caramelise, swirling the pan occasionally, until dark brown in colour. Remove from the heat.
- Add the butter and whisk to combine. Add the cream and whisk until combined. Whisk in salt, to taste.
- To serve, place some Brown Butter Crumb on the base of each serving plate. Place the poached apple on top and top with ice cream. Arrange tuiles around the sides covering the ice cream and the apple. Sprinkle with a little rosemary salt and salted caramel sauce on the sides.
