Caramelised Apple Tart with Main Ridge Chantilly & Dill Sorbet

Caramel-Poached Apples

Ingredients

· 1000 g caster sugar

· 400 g apple juice

· 10 g vanilla paste

· 2 g fine salt

· Granny Smith apples, peeled and quartered

Method

1. Make a dry caramel with the sugar.

2. Warm the apple juice, salt and vanilla in a separate pan.

3. When the caramel reaches an amber colour, carefully add the warmed liquid.

4. Bring to the boil to dissolve any crystallised sugar, then strain through a chinois.

5. Once cool, vacuum-seal the apples with 100 g caramel per 4 apples.

6. Steam at 90 °C for 30–40 minutes, until tender. Chill in the syrup.

Dill Sorbet

Ingredients

· 240 g water

· 150 g sugar

· 40 g glucose syrup (or 30 g glucose powder)

· 240 g freshly squeezed lemon juice, strained

· 6 g lemon zest (optional; strain for a smooth finish)

· 1 g fine sea salt

· 40 g dill oil

Method

1. Heat the water, sugar and glucose until fully dissolved.

2. Cool completely, then add the lemon juice and dill oil.

3. Churn in an ice-cream machine until frozen.

Sweet Pastry

Ingredients

· 500 g unsalted butter, softened

· 250 g sugar

· 2 eggs

· 2 egg yolks

· 15 g vanilla

· 600 g plain flour

· 150 g almond meal

Method

1. Cream the butter and sugar until pale.

2. Gradually add the eggs and vanilla.

3. Fold in the flour and almond meal.

4. Roll to 3 mm thick; line tart shell(s).

5. Bake at 180 °C for ~25 minutes, until lightly golden. Cool.

Main Ridge Chantilly

Ingredients

· 500 g cream (1)

· 2.5 gelatine sheets, bloomed

· 5 g vanilla paste

· 500 g cream (2)

· 115 g sugar

· Main Ridge Dairy Cashmere (to fold; see method)

Method

1. In a pan, simmer cream (1), vanilla and sugar; steep 5 minutes.

2. Reheat, add the bloomed gelatine and dissolve. Pass through a chinois.

3. Stir in cream (2), then chill to set overnight.

4. Whip to soft peaks.

5. Fold through Cashmere in a 1:1 ratio (by weight).

6. Transfer to piping bags.

Goat’s Dulce de Leche

Ingredients

· 1000 g goat’s milk

· 500 g sugar

· 150 g glucose

· 2 cloves

· 1.5 g bicarbonate of soda

Method

1. Bring to the boil, then reduce to maintain ~102 °C.

2. Cook, stirring regularly, until thick and glossy.

The Dining Room at Lancemore

142 Arthurs Seat Road, Red Hill