Apple Cream Caramel

Boil the Cream (1) until its volume has reduced to two-thirds.

Make a custard from the reduced cream, scraped vanilla pod, sugar and egg yolks.

Melt the soaked gelatin, and whip the mixture cold to 40°C.

Fold in the Cream (2) that has been whipped until it formed soft peaks.

Mix the Roast & Fry, sugar and apples and arrange on a baking sheet.

Bake the apples at 180°C.

Stir every 10 minutes so that they come out an even golden brown.

Take the apples out of the oven when cooked.

Beat the egg whites with half of the sugar.

Whisk the egg yolks with the other half of the sugar.

Fold the two airy mixtures together and finally mix in the dry ingredients.

Spread the resulting mixture on a baking sheet covered with baking paper (the quantities are correct for a 60 x 40 cm sheet) and bake at 200°C for 6 minutes.

Once cooled, cut the sponge into the shape of the mould you are going to fill.

Bring the milk and sugar to the boil and simmer until reduced by half.

Add the agar-agar and leave to simmer for 3 minutes.

Pour the warm mixture into a gastronorm and allow to cool.

Blend until smooth using a hand blender and fill a piping bag with the gel.

Boil all ingredients (except the apple) together and leave to cool with the spices in the syrup.

Cut long strands (like spaghetti) from the Granny Smith apple and leave them to marinate in the syrup.

Heat the Cream, the milk and the sugar.

Meanwhile, mix all the dry ingredients together.

Make a mixture with the dry ingredients, egg yolk and some of the warm liquid.

Add this to the warm liquid and heat to 84°C, stirring well all the time.

Cool the ice cream, leave to mature overnight and churn in the ice cream makeror Pacojet.