The Alfred Tennyson’s Bramley Apple Pie with Caramel and Roasted Almond Ice Cream is new to the menu this Autumn and this bowl of comforting, warming apple pie is sure to cheer up any winters day. A creation from our Executive Pastry Chef, Neradah Hartnett. The Caramel Sauce and Almond Ice Cream, although tricky, make this pie pretty special.
Puff Pastry
Use shop bought puff pastry sheets.
Apple Compote
2kg bramley apples, cored, peeled and diced 1.5cm,then weighed
15% caster sugar (of final net weight of diced peeled cored apples)
1tsp ground cinnamon
2% flour (20g per kilo of apples)
Sea Salt Caramel Sauce
1kg sugar
250g glucose
1.5kg double cream
1 tbsp vanilla essence
3 teaspoons maldon salt
Almond ice cream
200g roasted chopped almonds per kg base mix
Vanilla ice cream base mix
1 litre milk
0.7 litres double cream
0.3 kg egg yolks
0.3 kg caster sugar
½ teaspoon ice cream stabiliser
0.2 kg glucose syrup
1 tbsp vanilla pod paste
Puff Pastry
Cut 15cm diameter discs.
Apple Compote
Combine the ingredients well in a roasting dish, cover and bake at 180C for 20 mins and then stir. It may need another 10 mins. Cook until just tender, it can appear slightly undercooked. Chill the compote.
Sea Salt Caramel Sauce
Bring the cream to the boil. Make direct caramel with the sugar, vanilla and glucose. Retard the caramel with the hot cream. Add the sea salt. Boil to make sure all sugar is dissolved, and pass.
Assembly
Place half a cup of apple compote in the centre of the pastry, fold pleats in a circle and pinch the centre together. Brush the pie with sugar and dip the top of the pie in caster sugar.
Place pies with space between them on trays in the oven, bake at 200C for 20 mins.
Almond ice cream
Blend chopped almonds into the vanilla ice cream base before passing through the chinoise (see below).
Vanilla ice cream base mix
Beat yolks with most of the sugar until thick and pale
Heat milk, glucose and cream. Then mix the stabiliser with a little sugar and rain into the cream while whisking. Heat until almost boiling. Pour over the yolks then return to heat until 78C.
Pass through a fine chinoise
Cool down and churn in the ice cream machine
Final assembly
Take the pies out of the oven and let cool slightly. Then spoon over the ice cream and caramel sauce and serve.
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Join us on Saturday 26 July as The Thomas Cubitt and Maison Mirabeau come together for a long, leisurely summer lunch on our sun-drenched terrace. Think seasonal sharing plates, beautiful rosé and hours well spent with good people.
Just 28 seats at the feasting table, for those who do weekends properly. Book your place via the link in bio.
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