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CHEFS' RECIPES
Apple in caramel with licorice and preserved lime ice-cream
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Serves
6
Cooking Time
Prep time 10 mins, cook 30 mins (plus freezing)
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300 gm
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caster sugar
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10
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star anise
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2
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cloves
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2
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cinnamon quills
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2
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lemons, juice only
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6
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royal gala apples, peeled, cored and cut into 1cm dice
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200 gm
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currant grapes, to serve
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| Licorice and preserved lime ice-cream |
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410 ml
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milk
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100 gm
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soft black licorice, thinly sliced
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290 ml
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pouring cream
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4
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egg yolks
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75 gm
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caster sugar
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25 gm
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finely diced preserved lime rind (see note)
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1
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For licorice and preserved lime ice-cream, combine 320ml milk and licorice in a small saucepan over low heat, stirring occasionally until licorice softens and melts (about 10 minutes). Transfer to a food processor or blender and purée, then pass through a fine sieve into a clean saucepan. Add remaining milk and 100ml cream and bring to the simmer over low heat. In a separate bowl, whisk egg yolks and sugar until pale (about 5 minutes), pour over licorice mixture, whisking continuously to combine, then return to pan. Cook, stirring continuously, until mixture starts to thicken and thickly coats the back of a wooden spoon (about 10 minutes). Remove from heat, strain through a fine sieve into a bowl placed over ice. When cool, stir in preserved lime rind and remaining cream, then churn in an ice-cream machine according to manufacturer’s instructions. Freeze until required. Makes about 3 cups.
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2
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Combine sugar, spices and 120ml water in a saucepan and bring to a rolling boil over medium heat. Cook until a deep golden caramel colour (10-15 minutes), remove from heat and dip base of pan into a bowl of cold water for 30 seconds (this stops the caramel from cooking too far and tasting bitter). Carefully add lemon juice and 1 tbsp of water (mixture will spit, so stand back), add apple and cool, stirring once or twice to help break down caramel, to room temperature. Refrigerate for 1 hour. Add grapes and serve with licorice and preserved lime ice-cream.
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Note Preserved limes are available from Middle Eastern grocers and The Essential Ingredient. Ben Shewry prefers to use Malouf’s Spice Mezza Preserved Limes with Cinnamon.
RECIPE Ben Shewry
PHOTOGRAPHY Sharyn Cairns
STYLING Emma Knowles
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