24 disks Breton Shortbread, baked into 3-in disks
2 pounds Apple Confit
9 ounces Granulated sugar
1 pint Milk
1 Vanilla bean, split
6 Egg yolks
1/2 ounce Sheet gelatin, softened
1 pint Heavy cream, whipped
Basic Nougatine, ground
1 quart Green Apple Sorbet
1 1/4 pints Caramel Green Apple Sauce with Cranberries
1 quart Sour Cream Sorbet
Servings: 24
1. Place 24, 3-inch (7.5 centimeter) tart rings on a paper-lined sheet pan. Place a baked Breton Shortbread disk in the bottom of reach ring. Divide the Apple Confit evenly between the cookie-lined rings. Level it with an offset spatula. Set aside.
2. Caramelize 7 ounces (200 grams) of the sugar. Add the milk and vanilla bean. Heat until the sugar dissolves.
3. Whisk the yolks and remaining sugar in a small bowl and temper it with some of the heated caramel milk. Pour the tempered yolks back into the heated milk and cook, stirring constantly, until lightly thickened and the temperature reaches 182°F (82°C).
4. Remove from the heat. Strain the custard then stir the softened sheet gelatin into the cream until dissolved. Place the bowl of cream in an ice bath and cool to 105°F (40°C) then fold in the whipped cream.
5. Divide the cream mixture between the molds. Level the cream to a height of about 1/2 inch (1.2 centimeter) in each ring. Refrigerate until firm, approximately 2 to 3 hours.
6. To serve, place one ring on each serving plate. Remove the ring.
7. Sprinkle the surface of the cream evenly with ground Nougatine and top with Apple Sorbet.
8. Place some of the Caramel Green Apple Sauce with Cranberries on one side of the dessert and a quenelle of Sour Cream Sorbet on the other side.
Servings: 24
2 pounds Apple Confit
9 ounces Granulated sugar
1 pint Milk
1 Vanilla bean, split
6 Egg yolks
1/2 ounce Sheet gelatin, softened
1 pint Heavy cream, whipped
Basic Nougatine, ground
1 quart Green Apple Sorbet
1 1/4 pints Caramel Green Apple Sauce with Cranberries
1 quart Sour Cream Sorbet
Servings: 24
1. Place 24, 3-inch (7.5 centimeter) tart rings on a paper-lined sheet pan. Place a baked Breton Shortbread disk in the bottom of reach ring. Divide the Apple Confit evenly between the cookie-lined rings. Level it with an offset spatula. Set aside.
2. Caramelize 7 ounces (200 grams) of the sugar. Add the milk and vanilla bean. Heat until the sugar dissolves.
3. Whisk the yolks and remaining sugar in a small bowl and temper it with some of the heated caramel milk. Pour the tempered yolks back into the heated milk and cook, stirring constantly, until lightly thickened and the temperature reaches 182°F (82°C).
4. Remove from the heat. Strain the custard then stir the softened sheet gelatin into the cream until dissolved. Place the bowl of cream in an ice bath and cool to 105°F (40°C) then fold in the whipped cream.
5. Divide the cream mixture between the molds. Level the cream to a height of about 1/2 inch (1.2 centimeter) in each ring. Refrigerate until firm, approximately 2 to 3 hours.
6. To serve, place one ring on each serving plate. Remove the ring.
7. Sprinkle the surface of the cream evenly with ground Nougatine and top with Apple Sorbet.
8. Place some of the Caramel Green Apple Sauce with Cranberries on one side of the dessert and a quenelle of Sour Cream Sorbet on the other side.
Servings: 24
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