Recipes Apple Shooter California Grill Contemporary Resort
Almond Crumble
Caramel Sauce
Poached Apples
Caramel Mousse
Sponge Cake (Yellow Cake)
Almond Crumble Ingredients
3 ounces almond paste
¾ cup sugar
6 tablespoons shortening
1 cup cake flour
1 stick melted butter
Method of Preparation
• In a bowl, combine almond paste and sugar. Mix together. Add shortening, a little at a time and combine. Alternate adding the flour and melted butter a little at a time until mixture is smooth.
• Pour mixture into a parchment-lined baking pan and smooth to flat. Cut into strips and freeze.
• Grind into small pieces, place on baking sheet, bake at 350°F for approximately 12 to 15 minutes until golden brown.
• Cool and store in airtight container.
Ingredients for Caramel Sauce
½ cup corn syrup
¾ cup granulated sugar
¼ cup + 1 tablespoon water
3 tablespoons butter
¾ cup heavy cream, warmed
1 teaspoon vanilla
Method of Preparation
• Combine the corn syrup, sugar, and water in a saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel, approximately 350° F. Do not let the mixture smoke and burn.
• Carefully add the butter and the warmed cream to the caramel mixture; be aware that the mixture will raise high in the pan. Stir, and then bring back to a boil for 2 minutes. Remove from the heat and let cool to 86° F. Add the vanilla. Set aside.
Ingredients for Poached Apples
1 cup water
1 cup sugar
1 each Granny Smith apple (cut into small cube)
1 each Braeburn apple (cut into small cube)
Method of Preparation
• Bring together water and sugar, and cook until boiling stage is reached.
• Add cubed apples, and cook until apples are al dente (tender but still crunchy).
• Take off heat and cool.
Ingredients for Caramel Mousse
½ cup corn syrup
¾ cup granulated sugar
¼ cup + 1 tablespoon water
3 tablespoons butter
¾ cup heavy cream, warmed
4 tablespoons powdered gelatin, bloomed in ¼ cup cold water
1 tablespoon vanilla extract
1 tablespoon Grand Marnier
½ cup egg yolks
2 ½ cups heavy cream
Method of Preparation
• Combine the corn syrup, sugar and water in a saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel; approximately 350°F. Do not let the mixture smoke and burn.
• Carefully add the butter and the warmed cream to the caramel mixture; be aware that the mixture will raise high in the pan. Stir, and then bring back to a boil for 2 minutes. Remove from the heat and add gelatin; let cool to approximately 140°F. Add the vanilla and liqueur, temper (slowly adding into eggs while mixing causing the temperature of the eggs to rise. This prevents the eggs from curdling) into egg yolks. Add to a mixing bowl with whip attachment and whip until cool, approximately 86°F.
• Whip heavy cream until soft peak stage is reached. Then fold the whipped cream and caramel together.
• Use immediately and pipe into desired serving vessel.
Assembly
Caramel Sauce
Sponge Cake (yellow cake) small slice
Poached Apples
Caramel Mousse
Almond Crumble
• Use your favorite serving container (small rocks glass, champagne glass, etc.)
• Add caramel sauce first, cut small circle of sponge cake, and place on top of caramel sauce, add poached apples next, then the caramel mousse, and top with almond crumble.
• Portions of each item in glass can vary depending on your personal taste.
