Apple Tart Tatin with Goat Cheese Timbale and Green Apple Sorbet Napoleon
- Apple Chips:
- 3 Jonagold apples, halved and cored
- 1 pound sugar
- 16 ounces water
- Green Apple Sorbet:
- 16 ounces raw green apple puree
- 16 ounces sparkling cider
- 10 ounces simple syrup
- Apple Raisin sauce:
- 5 ounces golden raisins
- 6 ounces white grape juice
- 4 ounces apple juice
- 2 ounces sugar
- 1/2 vanilla bean, split and scraped
- Apple Tatin:
- 6 Jonagold apples, peeled, cored and cut into 12 slices
- 3 1/2 ounces sugar
- 2 ounces water
- 1 teaspoon light corn syrup
- 1 ounce softened butter
- 14 ounces puff pastry
- Goat Cheese Timbales:
- 12 ounces cream cheese
- 8 ounces fresh goat cheese
- 4 ounces sugar
- 1 vanilla bean, split and scraped
- 12 ounces mascarpone
- 4 eggs
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Preheat oven to 200 degrees F.
To make the apple chips, slice the apples thinly on a mandolin. In a saucepan, bring the sugar and water to a boil, add the apple slices, and blanch for 30 seconds. Remove apples, place on a cookie sheet lined with parchment paper, and bake for 2 hours, or until crisp.
To make the apple sauce, combine the raisins, grape juice, apple juice, sugar, and vanilla seeds, and bring the mixture to a simmer, stirring occasionally for 5 minutes. Reduce the heat to low, cook gently until the mixture is reduced by half, about 35 minutes. Let sauce cool at least 15 minutes before serving, or store in refrigerator.
Preheat oven to 375 degrees F.
To make the apple tart tatin, peel, core and slice the apples thinly. Cut the butter into small pieces. In a saucepan, combine the sugar and water, and cook to caramel stage, washing down the sides as necessary with a brush and water. Add corn syrup. Remove the pan from the heat and whisk in the butter until melted and smooth. Pour an equal amount of the sauce into 6 (2-inch) ramekins. Arrange the apple slices over the caramel, filling the ramekins.
Place the molds on a baking sheet, and bake for about 20 minutes, or until the pastry is puffed and golden. Allow the tarts to cool for at least 1 hour.
Preheat oven to 290 degrees F.
To make the goat cheese timbale, combine the cream cheese, goat cheese, sugar, and vanilla in a mixer using a paddle attachment. Add the mascarpone and eggs, and mix well. Spoon the mixture into 6 (2-ounce) timbale molds, cover with foil, and prick the foil with a fork. Place in a baking pan with water, and bake for 10 minutes. Rotate the molds and lift the foil to allow the steam to escape. Replace the foil, and bake for 8 minutes more.
To serve, reheat the apple tatins, and unmold unto a dessert plate. Unmold the timbale next to the tatins. Make the Napoleons by layering an apple chip with a small scoop of sorbet, adding another apple chip on top, a scoop of sorbet, and topped with a third apple chip. Place a bit of the apple raisin sauce on top of the goat cheese timbales, and drizzle some sauce around the timbales and tart.
Recipe courtesy Claudia Fleming, Gramercy Tavern
Recipe courtesy of Emeril Lagasse