Vanilla Bavarian Cream With Caramelized Apples And Almond Crumble Recipes

APPLE CRUMBLE WITH CARDAMOM-VANILLA CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• To make the Apple Filling:
• In a small bowl, toss the apple slices with the lemon zest, lemon juice, sugar, cinnamon, and salt, and set aside.
• To make the Crumble Topping:
• In another small bowl, mix the flour, brown sugar, oats, and salt with a fork until uniform. In a baking dish, melt the butter in the microwave until about half melts, 10 to 15 seconds on high. Pour the butter into the flour mixture and incorporate with a fork. Leaving the excess butter in the baking dish, arrange the apple slices in the dish. Top with the flour-oat mixture. Bake until the apples are cooked through and the topping is golden, about 45 minutes.
• To make the Vanilla-Cardamom Caramel Sauce:
• In a medium-heavy saucepan, mix the water and sugar and bring to a boil over medium-high heat. Allow the mixture to boil, without stirring. Cook's Note: Swirl the pan, if needed. Boil until the sugar mixture is pale golden brown, approximately 7 minutes.
• Remove the pan from the heat, and stirring vigorously add the butter and cream. The mixture will bubble. Add the cardamom seeds and stir to incorporate. Return the pan to the heat and bring the mixture to a boil and then remove from the heat and allow to cool a few minutes. Stir in the vanilla extract and strain the sauce before drizzling over the cobbler.

CARAMEL APPLE CRUMBLE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.
• Make the crust: Mix the melted butter, oats, flour, brown sugar, cinnamon, vanilla and salt in a large bowl until combined. Press the mixture evenly into the bottom of the prepared baking dish. Bake until the edges start browning, 18 to 20 minutes. Transfer to a rack to cool while you prepare the other layers.
• Make the filling: Combine the apples, granulated sugar and cinnamon in a large bowl. Combine the caramels and heavy cream in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Add the apple mixture to the caramel mixture and gently stir to coat. Pour evenly on top of the crust.
• Make the streusel: Combine the flour, macadamia nuts, brown sugar, melted butter, cinnamon and salt in a large bowl. Squeeze small handfuls of the mixture and scatter over the filling. Bake until the caramel is bubbling and the streusel starts browning, 30 to 35 minutes. Transfer to a rack and let cool at least 1 hour. Serve with ice cream.

VANILLA BAVARIAN CREAM WITH CARAMELIZED APPLES AND ALMOND CRUMBLE

Steps:

• Bavarian cream Pour the water into a small bowl. Sprinkle on the gelatin and let soften for 5 minutes. Set aside. With the tip of a knife, split the vanilla bean lengthwise. Scrape out the seeds. In a saucepan , off the heat, whisk the sugar and egg yolks until smooth. Slowly add the hot milk, whisking constantly. Add the vanilla seeds and pod. Cook over low heat, stirring constantly with a wooden spoon and scraping the bottom and corners of the saucepan, until the mixture thickens enough to coat the back of the spoon, about 15 minutes. Add the gelatin and stir until completely dissolved. Let cool partially. Refrigerate until cool. Using a whisk, gently fold the whipped cream into the vanilla mixture and stir until smooth. Spoon the Bavarian cream mixture into eight 250-ml (1-cup) mason jars (approximately 125 ml/1/2 cup per jar). Cover and refrigerate until firm, about 3 hours. Caramelized apples In a large skillet over medium-high heat, melt the butter with the brown sugar. Add the apple slices and cook until translucent and golden-brown. Transfer to a bowl. Let cool slightly, then refrigerate until completely cool, about 1 hour. Almond Crumble With the rack in the middle position, preheat the oven to 180°C (350°F). In a food processor, coarsely chop the almonds with the flour, brown sugar and salt. Add the butter and pulse briefly until the mixture resembles coarse sand. Spread the mixture on a cookie sheet. Bake for 10 minutes. Stir and continue baking for about 3 minutes more. Let cool completely. Note: Use the leftover almond crumble as a topping for fresh fruit or ice cream. Assembly Spoon the chilled apple slices onto the set Bavarian creams. Garnish with the crumble (about 30 ml/2 tablespoons per jar). Close the jar lids.