{"id":28401,"date":"2023-01-20T10:25:28","date_gmt":"2023-01-20T09:25:28","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/appelros-med-kolakaka-kanderade-fankalsfron-appelkaramell-och-fankalssorbet\/"},"modified":"2023-10-06T16:37:35","modified_gmt":"2023-10-06T14:37:35","slug":"appelros-med-kolakaka-kanderade-fankalsfron-appelkaramell-och-fankalssorbet","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/appelros-med-kolakaka-kanderade-fankalsfron-appelkaramell-och-fankalssorbet\/","title":{"rendered":"Apple rose with caramel biscuit, candied fennel seeds, apple caramel and fennel sorbet"},"content":{"rendered":"\n
\n

Here is a recipe for a wonderful apple rose dessert from our 2022 Christmas menu, a dish that makes for a really nice finale to a meal as it’s both beautiful and tasty.<\/span><\/span> Apple and caramel marry nicely, and the combination with the fennel sorbet and the candied fennel seeds means that the dessert isn’t too sweet.<\/span><\/span> Quite an adult dish actually!<\/span><\/span> To make your life easier we recommend you make the sorbet in advance.<\/span><\/span> As you can see in the picture, we served half an apple rose per person, as the guests had already eaten 3 courses prior to the dessert, in this scenario the<\/span><\/span> recipe serves 10 guests.<\/span><\/span><\/span><\/p>\n

Fennel sorbet
\n<\/strong><\/h4>\n
    \n
  • 7 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fennel seeds<\/li>\n
  • 4 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Star anise<\/li>\n
  • 450 g\u00a0\u00a0 Milk<\/li>\n
  • 100 g\u00a0\u00a0 Sugar<\/li>\n
  • 45 g\u00a0\u00a0\u00a0\u00a0 Glucose syrup<\/li>\n
  • 4,4 g\u00a0\u00a0\u00a0 Agar<\/li>\n
  • 450 g\u00a0 Sour cream<\/li>\n<\/ul>\n

    Toast the fennel seeds and star anise until the spices start to colour.<\/span><\/span> Cook milk, sugar, glucose syrup and the spice mixture for about 15 minutes.<\/span><\/span> Add agar agar and bring to a boil.<\/span><\/span> Strain and cool down to room temperature.<\/span><\/span> Mix the batter with the sour cream and fill in<\/span><\/span> an ice cream container.<\/span><\/span> Place in the Electrolux Blastchiller (or freeze on the quick-freeze shelf).<\/span><\/span><\/span><\/p>\n

    Caramel biscuit
    \n<\/strong><\/h4>\n
      \n
    • 225 g\u00a0\u00a0\u00a0 Butter<\/li>\n
    • 200 g\u00a0\u00a0 Brown sugar<\/li>\n
    • 160 g\u00a0\u00a0\u00a0 Caster sugar<\/li>\n
    • 2 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 Eggs<\/li>\n
    • 240 g\u00a0\u00a0 Plain flour<\/li>\n
    • 8 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bicarbonat of soda<\/li>\n
    • 0,5 tsp Salt<\/li>\n<\/ul>\n

      Set the oven to 180\u00b0C.<\/span><\/span> Whisk the butter, brown sugar and caster sugar until fluffy.<\/span><\/span> Add one egg at a time, mix well between each egg.<\/span><\/span> Fold in the dry ingredients.<\/span><\/span> Roll out the cake between two silicone mats.<\/span><\/span> Bake under a silicone mat for 15 minutes.<\/span><\/span> Punch out shapes and dry the remains into cookie crumbs.<\/span><\/span><\/span><\/p>\n

      Candied fennel seeds
      \n<\/strong><\/h4>\n
        \n
      • 50 ml \u00a0\u00a0 Fennel seeds<\/li>\n
      • 100 ml\u00a0 Water<\/li>\n
      • 50 ml \u00a0\u00a0 Sugar<\/li>\n
      • 200 ml Icing Sugar<\/li>\n<\/ul>\n

        Simmer the fennel seeds until soft with water and sugar. Strain and mix in icing sugar according to instructions. Allow to cool in powdered sugar before serving and then strain.<\/p>\n

        Apple roses
        \n<\/strong><\/h4>\n
          \n
        • 10\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Red apples – ideally a firm, crisp type<\/li>\n<\/ul>\n

          Sugar the silicone molds. Shave the apples on a lathe in one long strand. Roll up into a rose and place in silicone molds about the size of a regular muffin. Save apple cores for the apple caramel. Sprinkle the top of the apple rose with sugar. Bake at 160 \u00b0C for 35 min.<\/p>\n

          Apple caramel<\/strong><\/h4>\n
            \n
          • 2 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 Apple<\/li>\n
          • \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Apple cores<\/li>\n
          • 100 g\u00a0\u00a0 Lemon juice<\/li>\n
          • 80 g\u00a0\u00a0\u00a0 Sugar<\/li>\n<\/ul>\n

            Grate the apples into the lemon juice and sugar.<\/span><\/span> Simmer and skim off any froth so you have a clear liquid.<\/span><\/span> Boil to 110 \u00b0C.<\/span><\/span> Let stand until serving.<\/span><\/span><\/span><\/p>\n

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