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Orchard Apples Tarte Tatin, Sorbet and Parfait
GREAT BRITISH CHEFS32Ingredients
105Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 400 grams apple puree
- 150 grams sugar
- 6 egg yolks
- 600 mL double cream
- 3 kilograms apples (Bramley, peeled, quartered and cored)
- 200 mL water
- sugar (to taste, depending on the sweetness of the apples)
- 2 granny smith apples (peeled and balled)
- 25 grams white wine
- 25 grams sugar
- 25 grams water
- 500 grams red apples (core removed, cut into small pieces and frozen)
- 200 grams water
- 50 grams glucose
- 150 grams sugar
- 20 mL lemon juice
- 250 grams butter (melted)
- 250 grams dark brown sugar
- 300 grams porridge oats
- 200 grams self raising flour
- 1 tsp. ground ginger
- 1/2 tsp. mixed spice
- 3 knobs stem ginger (grated)
- 60 grams brown sugar (to sprinkle)
- 5 grams ground ginger (to sprinkle)
- 2 apples
- 50 grams sugar
- 25 grams butter
- 1 sheet puff pastry
- 100 grams water
- 1 apples
- lemon juice
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