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Apple tarte tatin with cinnamon cream and hazelnut ice cream

Beautiful autumn dessert with the sweet taste of Pink Lady apples and the warm feeling of cinnamon.

Ingredients

500gVending machine sugar
2Butter
2units.itemsLimes

10gCinnamon
100gIcing sugar
500gMascarpone

Silica gel
300gSilvia egg white powder
50gApple juice
120gWater

6units.itemsPink Lady apples
Puff pastry

Preparation

  1. Make a caramel by caramelizing vending machine sugar over low heat.
  2. Leave on the heat until a nice golden brown caramel forms.
  3. Deglaze with lime juice and finally stir in the butter.
  4. Pour the caramel onto a piece of parchment paper and let cool.
  5. Once the caramel has cooled, break it into small pieces.

  1. Make the cinnamon cream by mixing the mascarpone with the sugar and cinnamon.
  2. Fill a piping bag with this and chill.

  1. Mix all ingredients with a whisk and then whip until airy in a stand mixer with a whisk attachment (grease-free).
  2. Add coloring if desired.
  3. Pipe dollops of the mixture and let dry at 85°C for about 2 hours.
  4. Store in boxes, optionally with some desiccants (silica gel beads).

  1. Peel the apples and slice them on a mandoline into slices of about 3 mm.
  2. Line a baking tin with a pansaver and arrange the apple slices in overlapping layers.
  3. Place the pieces of caramel in between and add another layer of apple on top.
  4. Add some more pieces of caramel on top.
  5. Place another pansaver on top.
  6. Bake in an oven at 180°C and then press down and chill in the refrigerator.
  7. Bake a sheet of puff pastry on a baking mat between two baking trays at 190°C.
  8. Cut the puff pastry to the same size as the apple tarte tatin and place it on top of the apple.
  9. Cut the apple tarte tatin to the desired size, optionally heat briefly in the oven, and place on a plate.

  1. Pipe the cinnamon cream next to the tarte tatin.
  2. Place a quenelle of hazelnut ice cream next to it.
  3. Garnish with a chocolate apple and/or star anise and the apple meringues.