Buzz2001
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Join date: 2009-07-29
Location: Connecticut
Age: 49
Posts: 3904
 |  Subject: Apple shooter dessert from the California Grill Thu Jun 17, 2010 7:17 am | |
|  Apple Shooter from Disney’s California Grill
Yield: 4-6 servings.
6 yellow sponge cake circles
Almond crumble:
3 ounces almond paste
3/4 cup sugar
6 tablespoons shortening
1 cup cake flour
1 stick melted butter
Caramel sauce:
1/2 cup corn syrup
3/4 cup granulated sugar
1/4 cup plus 1 tablespoon water
3 tablespoons butter
3/4 cup heavy cream, warmed
1 teaspoon vanilla
Poached apples:
1 cup each: water and granulated sugar
1 each, cut into small cubes: Granny Smith and Braeburn apples
Caramel mousse:
1/2 cup corn syrup
3/4 cup granulated sugar
1/4 cup plus 1 tablespoon water
3 tablespoons butter
3/4 cup heavy cream, warmed
4 tablespoons powdered gelatin, bloomed in 1/4 cup cold water
1 tablespoon each: vanilla extract and Grand Marnier
1/2 cup egg yolks
2 1/2 cups heavy cream
1. For crumble, mix almond paste and sugar. Mix in shortening, a little at a time. Alternate, adding flour and butter a little at a time, until mixture is smooth. Pour into parchment-lined pan. Cut into strips; freeze. Grind into small pieces, place on baking sheet, bake at 350 F 12-15 minutes until golden brown. Cool and store in airtight container.
2. For sauce, combine syrup, sugar and water in pan. Stir while bringing mixture to boil. Using brush dipped in water, brush away sugar crystals on side of pan to prevent recrystallization. Without stirring, cook mixture to amber caramel (350 F). Do not let mixture smoke and burn. Carefully add butter and warmed cream to mixture; be aware mixture will rise high in pan. Stir, and then bring back to boil 2 minutes. Remove from heat; let cool to 86 F. Add vanilla.
3. For apples, combine water and sugar and cook until mixture reaches boiling stage. Add apples. Cook until apples are tender but still crunchy. Take off heat and cool.
4. For mousse, mix syrup, sugar and water in pan. Stir while bringing to boil. Using brush dipped in water, brush away sugar crystals on side of pan to prevent recrystallization. Without stirring, cook to amber caramel (350 degree F). Do not let mixture smoke and burn. Carefully add butter and warmed cream; be aware mixture will rise high in pan. Stir; bring back to boil 2 minutes. Remove from heat; add gelatin; let cool to 140 F. Pour into mixing bowl. Add vanilla and liqueur. Temper eggs by mixing with a little bit of warm mixture. Add warmed eggs to bowl. Whip until cool (86 F). Whip cream to soft peaks. Fold whipped cream and caramel together.
5. Add sauce to small rocks glass. Place circle of cake on top. Add poached apples next, then the mousse and top with almond crumble. Portions of each item can vary._________________ Visit this link to find answers to some of CSR's FAQ.  |
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