Apple Calvados Cream with Marinated Rum Raisin Sauce

Raisin apple compote and wine jelly topped with creamy coconut ice cream.

Details

INGREDIENTS

    Coconut Ice Cream

    • 1 1/4 cups California raisins
    • 1 2/3 cups rum
    • 3 1/3 cups milk
    • 1 1/2 cups whipping cream
    • 1 cup sugar
    • 1/2 cup dry milk powder
    • 2 1/2 cups glucose powder*
    • 2 1/4 cups coconut milk

    Pastry Disks

    • 8 sheets filo pastry
    • 3/4 cup clarified butter
    • 3 tablespoons Powdered sugar

    Mashed Apples and Raisins

    • 2 pieces gelatin leaf
    • 1 vanilla beans
    • 4 green apples, peeled and cored
    • 1/4 cup California raisins
    • 3/4 cup white wine
    • 1/3 cup sugar
    • 1 1/2 tablespoons lemon juice
    • 1 teaspoon lemon zest

    Calvados Cream

    • 3 pieces gelatin leaf
    • 2 egg yolks
    • 1/2 cup milk
    • 6 tablespoons sugar
    • 1 1/2 cups whipping cream, whipped
    • 4 teaspoons Calvados brandy

    Apple Compote

    • 3 green apples, peeled, cored and sliced
    • 3 tablespoons California raisins
    • 1/2 cup sugar
    • 2 cups white wine
    • 1/2 vanilla beans
    • 1/4 teaspoon powdered pectin

    Vanilla Sauce

    • 3/4 cup cream
    • 3/4 cup milk
    • 1/2 vanilla beans
    • 6 tablespoons sugar, divided
    • 4 egg yolks

    Marinated Rum Raisin Sauce

    • 1 cup California raisins
    • 1/2 cup sugar
    • 1 2/3 cups water
    • 4 teaspoons rum

    PROCEDURE

    Coconut Ice Cream

    Presoak raisins in rum. Heat milk and cream to 80ºF. Add sugar, milk powder and glucose; cook to 185ºF. Cool down immediately in ice-water bath. Stir in coconut milk and, using a hand blender, homogenize mixture. Pour into ice cream machine and freeze. When ice cream is ready, mix in the marinated raisins. Keep frozen until ready to serve.

    Pastry Disks

    Place a sheet of filo pastry on tray. Brush with clarified butter and place another sheet on top. Repeat brushing with butter and stacking pastry for 2 more sheets (total of 4 sheets). Then, repeat with remaining 4 sheets. Cut 10 disks, about 3 inches in diameter from each stack. Arrange on baking sheet. Dust with powdered sugar and bake in oven at 400ºF till golden brown. Remove from oven and cool on wire rack.

    Mashed Apples and Raisins

    Combine gelatin leaf with water to cover in small bowl; set aside to soak. Split vanilla bean and scrape beans into saucepan with remaining ingredients. Bring to a boil; then reduce heat and simmer until apples are soft and mushy. Add gelatin and stir until dissolved. Mash apples and cool. Divide and spread mashed apple-raisin mixture on bottom of ten 2 1/2-inch molds.

    Calvados Cream

    Place gelatin in small bowl and add water to cover; set aside. Combine egg yolks, milk and sugar. Whip and cook over boiling water till thickened like sabayon. Add gelatin leaves and stir till dissolved. Cool; fold in whipped cream and Calvados. Divide and spoon over apple-raisin mixture in individual molds. Let set in refrigerator.

    Apple Compote

    Place apples, raisins, sugar, wine and vanilla beans in pot and bring to a boil. Simmer and cook till apples are soft but still crunchy inside. For wine jelly, strain off liquid into small saucepan and cook with powdered pectin until pectin is dissolved. Set all aside.

    Vanilla Sauce

    Bring cream, milk and vanilla bean to boil with half of sugar. Beat egg yolks with remaining sugar till light. When milk mixture is boiling, add yolk mixture and cook slowly until thickened. Pass through a sieve and cool down in ice-water bath. Set aside.

    Marinated Rum Raisin Sauce

    Combine raisins, sugar and water in pot and cook over low heat till raisins are soft and liquid is reduced to one-third. Remove from heat and add rum. Set aside.

    To Assemble

    Remove contents from molds and place on top of filo disks in centers of individual plates. Decorate tops with apple-raisin compote and glaze with wine jelly. Serve with vanilla sauce, marinated raisin sauce, another filo disk to one side and a small scoop of coconut ice cream on the other side of each serving.

    Chef Note: If glucose powder is unavailable, substitute 1/4 cup light corn syrup.

    Nutrition Facts Per Serving

    Calories 1280 (45% from fat); Total Fat 66g (sat 42g, mono 17g, poly 3g, trans 0g ); Cholesterol 310mg; Protein 13g; Carbohydrate 136g; (Dietary Fiber 6g; Sugars 116g; ); Iron 4mg; Sodium 220mg; Calcium 306mg; Potassium 875mg

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