Rosemary Panna Cotta, Poached Apples, Caramel Apples, Apple Granita, and Pine Nut Nougatine Tuile

Adapted by StarChefs.com
February 2013
Yield: 10 to 12 servings

INGREDIENTS:

Rosemary Panna Cotta
650 grams milk
650 grams cream
14 grams rosemary sprig
Zest of ¼ lemon
240 grams sugar
1 vanilla bean
5 sheets gelatin, bloomed
200 grams crème fraîche
½ gram salt
Poached Apples
75 grams honey
250 grams Red wine
250 grams cranberry juice
250 grams water
4 Granny Smith apples, cored, peeled, and cut into ¾-inch slabs
Caramel Apples
750 grams sugar
100 grams water
2 rosemary sprig
6 honeycrisp apples, cored, peeled, and cut into 1/8-inch slices
Apple Granita
750 grams honeycrisp apple juice
330 grams lemon juice
165 grams simple syrup
water
Pine Nut Nougatine Tuile
100 grams glucose
200 grams fondant
100 isomalt
15 pine nut praline paste
10 grams white chocolate, chopped
2.5 salt
Chopped pine nuts
To Assemble and Serve
Granny Smith batons
honeycrisp apple wedges

METHOD:

For the Rosemary Panna Cotta:
In a saucepot, combine, the milk, cream, rosemary, and lemon zest to a simmer. Remove from heat, steep for a few minutes, and strain. Return 1.2 kilograms cream mixture to pot, add sugar and vanilla, and bring to a boil. Whisk in gelatin and remove from heat. Incorporate crème fraîche, pass through chinois, and pour into bowls. Chill until set.

For the Poached Apples:
In a saucepot, caramelize honey to medium-dark. Deglaze with red wine, cranberry juice, and water. Remove from heat and cool. Heat the bath of an immersion circulator to 85°C. Place apple slabs flat into a vacuum bag. Pour in the poaching liquid to cover, and seal on full pressure. Cook sous vide for 30 minutes. Remove from circulator and chill in an ice bath. Remove the apples from the bag, cut into cubes, and reserve in poaching liquid.

For the Caramel Apples:
In a saucepan, combine the sugar and water and cook to a dark caramel. Add the rosemary sprigs and then the apples. Glaze apples in caramel and continue to cook until just tender. Remove apple from pot and clean off excess caramel.

For the Pine Nut Nougatine Tuile:
Preheat oven to 350°F. In a saucepot, combine the glucose, fondant, and isomalt and heat to 160°C. Remove from heat and quickly add pine nut praline paste, chocolate, and salt. Cool. In a food processor, grind into powder. Prepare a sheet tray with a silicone baking mat lined with 4-inch round stencils. Sprinkle chopped pine nuts onto the sugar and bake 12 minutes. While still warm, remove nougatine tuiles from tray and cool completely on parchment.

For the Apple Granita:
In a bowl, combine apple juice, lemon juice, and simple syrup. Check Brix with refractometer and adjust to 15ºBx. Pour the liquid into a hotel pan and freeze, scraping surface every 30 minutes to achieve granita flakes.

To Assemble and Serve:
Plate 3 cubes of Poached Apples on the left side of the Rosemary Panna Cotta; then build up with Honeycrisp wedges, Granny Smith batons, and Caramel Apples. Stand Pine Nut Nougatine Tuile on top the apple arrangement. Spoon Apple Granita over the top of the apples.