Caramel Apple Trifle ... sweet summer dessert
Indulgent, sweetly satisfying, loads of flavour, so much texture, where every bite is unique. Stewed apples, walnut seed crumble, salted caramel sauce and whipped cream layered in a glass to make this Caramel Apple Trifle was absolute heaven.
Equipment
- 1 saucepan
- 1 Hand blender
- 1 Oven
- 1 Baking sheet
- 1 1A round piping nozzle
- 1 Piping bag
- 1 Large glass bowl
Ingredients
Stewed Apples
- 3 flash gala apples diced, {approximately 400g}
- 100 g brown sugar
- 1 tsp fresh lime juice
- 1 tsp organic cinnamon powder
- 1/2 vanilla bean shell
- 1 tsp cornflour mixed in cooled apple sugar syrup, see recipe below
Nut & Seed Crumble
- 2 tbsp honey
- 1 1/2 tbsp clarified butter / ghee melted
- 1/2 cup walnuts finely chopped
- 3 tbsp buckwheat groats
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
Vanilla Cream
- 250 g whipping cream see notes if not using whipping cream
- 4- 5 tbsp castor sugar
Salted Caramel Sauce
- 115 g granulated sugar
- 50 g butter unsalted
- 50 g cream 25% fat
- Pinch sea salt
Instructions
Stewed Apples
- Simmer 3-5 minutes. When liquid is released, removed 2 tbsp of the liquid, cool and whisk in 1 tsp cornflour. When apples are almost done, strain them out, add cornflour slurry back into pan and bring to a shimmering boil until the sauce thickens. Add back he apples, mix, cool. Chill.
Salted Caramel Sauce
- Heat the sugar in a pan over low heat until melted and caramelises to a golden brown. Don't let it get too dark or the sauce will turn bitter. Add in the butter and stir until it melts.
- Take off heat and carefully add in the cream. It will splutter. Be very careful since it can burn you. Return the pan to simmer and heat until the sauce comes together and is glossy. Add a generous pinch of sea salt. Cool and use. Keep refrigerated.
Nut & Seed Crumble
- Mix, spread and spread on a parchment lined baking sheet. Bake 15 minutes at 150C {no need to preheat the oven}. Keep an eye on the crumble since it can get brown very quickly. Cool and store.
Vanilla Cream
- Add the cold cream, sugar and vanilla extract to a large bowl and beat until mousse like and firm. See notes if you don't have a whipping cream with at least 35% fat.
- Transfer the cream to a piping bag fitted with a large 1A round piping nozzle. Alternatively, you can simply spoon it in though that might not give you clean layers.
Notes
- If you don’t have whipping cream, you could stabilize a lower fat chilled cream with either a cold mousse gelatin, 1.25 tsp ground with the sugar, else with 25g of melted, cooled white couverture chocolate. If you use white chocolate, you might consider reducing the sugar to taste.