Apple & Rose Cream with Fennel Seeds & Vanilla Salt
A delicate autumn harmony to finish your dinner with.
Equipment
- aluminium foil
- 1 sheet of baking paper
- 1 oven proof dish
- hand mixer
Ingredients
- 4 Jonagold apples
- 10 gr white caster sugar
- 20 gr butter
- 8 kletskoppen Dutch almond crisps
- 200 gr crème fraîche
- 100 ml whipping cream
- 3 drops rose water
- 40 gr icing sugar
- 10 gr fennel seeds
- 10 gr granulated sugar
- 2 gr sea salt
- ¼ fresh vanilla pod
- Atsina anise cress
Instructions
Prep
- Preheat the oven to 180°C.
- Quarter the apples, remove the cores, peel the wedges and cut into cubes. Place the cubes in an ovenproof dish and scatter over the 10 g caster sugar and 20 g butter (cut into small pieces). Cover with foil and bake in the oven for 25 minutes.
- Meanwhile, whip the cream with the rose water. In a separate bowl, fold the icing sugar into the crème fraîche. Put both in the fridge for a while.
- After 25 minutes, remove the foil and bake the apples for another 5 minutes uncovered.
- Mix the sea salt with the seeds scraped from a quarter of a vanilla pod. Toast the fennel seeds in a dry pan for one minute, then sprinkle in the sugar. Stir until the sugar begins to caramelise, then spread the seeds onto a sheet of baking paper to cool.
- Allow the apples to cool slightly if you have time. Meanwhile, gently fold the whipped cream and sweetened crème fraîche together.
Serving
- For serving, take 4 elegant glasses. Start with a layer of baked apples, add a layer of rose cream, then scatter over some crumbled kletskop, a few caramelised fennel seeds, a touch of vanilla salt and a sprig of cress.