Salted Caramel Brulee, Bitter Chocolate, Apple & Hazelnuts
For The Salted Caramel Brûlée
Add 70g of sugar to a large pan over a high heat until it turns to a dark caramel colour – do not stir. Add the cream and slowly bring to a simmer. When simmering, whisk to ensure all the sugar has dissolved.
Combine the egg, yolks and 30g of sugar in a large bowl and whisk. Pour the simmering cream over the egg mix, add the salt, then pass through a fine sieve. Leave to cool to
Preheat the oven to 90ºC (fan).
Place the moulds, cling film side down, onto a wet cloth lining an oven tray. Fill the moulds with the mix two thirds of the way up. Bake for 40 minutes, or until set. Cool in the fridge for 2 hours.
For The Chocolate Cream
Whisk together the milk, yolks and cream and cook over a low heat until it reaches 80ºC. Pass through a fine sieve over the chocolate and let stand for 5 minutes, then whisk until smooth. Pour into a piping bag and set in the fridge for 1 hour. Remove 10 minutes before serving.
For The Aerated Chocolate
Line a small, metal tray with greaseproof paper. Freeze for 1 hour. Melt the ingredients together in a bain-marie to 30ºC. Pour into the charger and gas with 2 charges. Spray onto the tray and return to the freezer for 1 hour. Remove and break into 1cm squares. Keep in the fridge.
For The Apple Purée
Cook all the ingredients gently in a pan for 10 minutes until thick, stirring to make sure it does not catch. Blitz and check the flavour, adding more sugar if needed. Pass through a fine sieve, store in a squeezy bottle and place in the fridge for 20 minutes.
To Make The Chocolate Crumble
Rub all the ingredients together to a fine crumb. Bake on a metal tray for 25 minutes at 140ºC (fan). Leave to cool, then break up using a fork.
For The Apple Cubes
Caramelise the sugar in a small frying pan. Once dark brown, add the apple and apple juice and cook for 1-2 minutes or until a syrup is formed. Leave to cool.
Remove the brûlée from the moulds and plate them. Dust with 1 teaspoon of sugar and caramelise with a blowtorch. Arrange the apple cubes, purée, chocolate cream and aerated chocolate around, then scatter with a tablespoon of chocolate crumble.
Finish with a scoop of sorbet and the garnishes.
Salted Caramel Brûlée
100g golden caster sugar
500ml double cream, 100g egg yolk (about 5 eggs)
1 whole egg, 2g sea salt
4 tsp golden caster sugar (to dust)
100ml full-fat milk, 100ml double cream
40g egg yolk (about 2 eggs)
100g dark chocolate 70% (in chunks)
225g dark chocolate 53%, 45ml grape seed oil
Apple Sorbet (Prepare ahead)
250ml apple juice
½ lemon (juice of), 95ml stock syrup
Combine the ingredients, churn and freeze
1 large Bramley apple (peeled, cored,
50g unsalted butter
50g caster sugar, 50ml apple juice
15g cocoa powder, 50g plain flour
1g sea salt, 40g caster sugar
50g unsalted butter
1 Granny Smith apples (cut into 20 x 1cm cubes,
cored and skin removed)
50g caster sugar, 20ml apple juice
1 Granny Smith apple (cut into 20 thin sticks)
20g hazelnuts (lightly roasted, crushed)
2g celery cress (if desired)
4 x 6cm x 5cm metal rings (lined tightly
underneath with a double layer of cling film)
espuma/cream charger with 2 gas charges