Это предварительный просмотр рецепта "Butterscotch Apples And Yoghurt Cheese In A Crisp Leaf With An Apple Fritter And Cider Sauce".

Рецепт Butterscotch Apples And Yoghurt Cheese In A Crisp Leaf With An Apple Fritter And Cider Sauce
by Global Cookbook

Butterscotch Apples And Yoghurt Cheese In A Crisp Leaf With An Apple Fritter And Cider Sauce
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Ингредиенты

  • 2 c. lowfat yoghurt
  • 4 Tbsp. light honey
  • 1 tsp vanilla Crisp Leaf Cookies
  • 4 Tbsp. butter
  • 2 Tbsp. honey
  • 3 ounce all purpose flour
  • 2 ounce sugar
  • 1 x egg, white
  • 1 tsp cinnamon
  • 1 tsp molasses Butterscotch-Glazed Apples
  • 6 x apple
  • 1 c. sugar
  • 1/2 c. water
  • 1/4 lb butter Calvados Cider Sauce
  • 2 x apple, unpeeled, cored, and, minced
  • 1 c. apple, cider
  • 4 Tbsp. butter
  • 1/4 c. Calvados salt, to taste Apple Fritters
  • 1 c. apple, cider
  • 1 Tbsp. cornstarch
  • 1 tsp baking pwdr
  • 1 c. all purpose flour
  • 1/2 c. sugar
  • 1 Tbsp. cinnamon
  • 4 c. vegetable oil
  • 6 x apple, rings, 1/2-inch thick, cored, (from about 2 apples)

Инструкции

  1. Whisk the ingredients together till smooth. Place several layers of cheesecloth in a bowl. Pour in the yogurt. Gather the edges of the cheesecloth and fashion a bag.
  2. Secure the bag with some string and hang the bag over the bowl for several hrs in the refrigerator. The longer it hangs, the thicker the cheese will be; overnight it will become almost solid. Well over half of the yogurt will drain out in the form of liquid whey, that may be used as a drink.
  3. Transfer the cheese to an airtight container and reserve it for 3 to 5 days, refrigerated, till needed.
  4. Crisp Leaf Cookies:In a food processor, process the butter,honey, flour, sugar, and egg white together till they are very smooth and completely combined.
  5. Chill the batter in an airtight container till chilled. It may also be made the day before.
  6. Preheat the oven to 350 F / 180 C. Lightly oil a nonstick baking sheet or possibly line it with a silicone baking mat or possibly parchment paper.
  7. Cut a 5-inch / 12 cm stylized leaf template out of food-safe stiff plastic, leaving a border of several inches around the cut-out.
  8. Place the template on the baking sheet and spread about 2 Tbsp. / 25 mL of the batter through it, smoothing with a metal spatula. Form at least 6 leaves, leaving 1 inch / 2.5 cm between each.
  9. Stir the cinnamon and molasses into the remaining batter and place it in a piping bag with a small plain tip. Pipe an outline of the darker batter along the edge of each leaf, and pipe "veins" onto each leaf.
  10. Bake the leaves till crisp and lightly browned, about 10 min.
  11. While the cookies are still warm, invert them onto crumpled foil to create a wind-blown shape. If the cookies harden, return them to the oven for a few seconds. Let them cold. Store in an airtight container for up to 1 day.
  12. Butterscotch-Glazed Apples:Peel the apples. Using a large melon-ball cutter, cut out as many balls from the apples as possible.
  13. In a small saucepan over medium-low heat, heat the sugar and water together, stirring to dissolve the sugar. Allow the syrup to boil, gently swirling it as it begins to brown. When it is an even deep golden, add in the butter and stir to combine. Add in the apple balls and reduce the heat to medium low.
  14. Simmer the balls for 30 to 45 min as they release their juices and absorb the butterscotch. Let rest or possibly serve immediately.
  15. Calvados Cider Sauce:Place the apple in a small saucepan with the cider and butter. Bring the mix to a simmer and cook till the apples become mushy. Add in the brandy and simmer a few moments more.
  16. Puree the mix in a blender till smooth. Strain it through a fine-mesh strainer. Season with salt. Chill till needed.
  17. Apple Fritters:In a medium bowl, stir together the cider, cornstarch, and baking pwdr. Stir in sufficient of the flour to create a stiff batter.
  18. In another bowl, stir together the sugar and cinnamon.
  19. In a high-sided pan, heat the oil till it reaches 365 F / 185 C. Dip the apple rings in the batter and drop them carefully into the oil. Fry in batches if necessary. Turn the fritters so they brown on all sides. (The fritters may also be fried in a countertop deep-fryer, following the manufacturer's instructions.) When the fritters are golden, remove them with a slotted spoon and drain them on paper towels. Toss the fritters in the sugar mix and serve immediately.
  20. The Plate!:Pour about 1/4 c. / 60 mL of the sauce onto each of 6 plates. Position a fritter in the center of the plate and top it with an apple leaf. Fill the leaf with apple balls and top with the yogurt cheese. Serve with a mmm!
  21. Timing: Make the yogurt cheese and cookie batter the day before. The cookie leaf may also be made the day before. Make the apples. Make the sauce. Fry the fritters at the last second.