Apple crumb from Ilya Shalev, Ragout.
1.Krambl with apples and raspberries, with English cream and lime ice
Start with the longest of the pieces - making lime ice the day before the filing.
This amount will be enough for about 8 people.
lime ice
5 limes (remove zest and squeeze the juice)
180 g of sugar
450 g sour cream
90 g of water
Mix all ingredients and leave in the freezer for at least several hours, preferably overnight
Shortcrust pastry for the bottom layer
200 g of flour
100 g of butter
2 g of salt
20 g of sugar
1 egg
Mix dry ingredients, and when the mass becomes, as the sand, add the egg. From this moment for a long time do not mix, but only until smooth. Writing a test soak in the refrigerator for about an hour, roll out thinly and cut out the ring with pastry discs. Transfer to a baking sheet with non-stick coating and the TEXT in the oven until golden brown for about 10 minutes at 180 ° C and cooled.
Dough on Krambl (crumbs)
250 g of flour
250 g of butter
250 g of sugar
180 g of almond powder
(if there is powder, you can take the usual nuts and rub them in a blender for this recipe, you can use any nuts). Mix all ingredients until smooth. Then divided into segments as large crumbs and give a "dry" for at least 2-12 hours at room temperature, uncovered them.
Apple and raspberry filling
200 g of apples
100 g of sugar
cinnamon
vanilla
50 g of butter
50 g of raspberries
Clear apples peeled, cut in half and remove the inner seeds.
Cut into large cubes and divide that number into three equal parts.
Saucepan set over medium heat put the butter, cinnamon and vanilla, and wait until oil appears at the characteristic odor zhzhenosti (beurre noisette). Add the first batch of apples and fry over high heat until their soft, after adding sugar.
Then add the second batch and sprinkle with sugar, too. Having waited until the second batch will become soft, add a third, a third of the sugar.
When the mass is smooth, but with a distinct apple slices, remove from heat and immediately pass on to the tray. Cool. When the mass has cooled, add the raspberries and mix, trying to ensure that the berries as possible remain intact.
Take the ring and cut disks of dough, and put him on the otpechenny drive. Inside the ring, place the cooled filling, filling it two-thirds, leaving room for the test chips, which lies on top. Put crumbs on top, making sure that the fruits were not visible. Load the oven 180 ° C and bake on for 10-15 minutes until the crumbs on top are not for gold.
Remove from oven, let cool and store in refrigerator until cool.
Then, using a small knife carefully when dessert is completely cool, run along the edges of the ring. Remove it. Dessert is ready for the last warm-up and delivery. Prepare English cream.
Cream Anglesey
600 g of cream
200 g egg yolks
100 g of sugar
Vanilla, a stick
To the sauce turned out right, you need to carefully bring the cream and vanilla to a boil, then strain into a sugar-vitelline mass, pour back into the bowl and in a water bath, stirring constantly, bring to 84 C, the sauce should resemble the consistency of very thick cream or sour liquid . Strain through a fine sieve into a bowl and put it in an ice bath, then have another bowl with ice and some water in it. When serving, if the cream is very thick, it can be diluted with a small amount of cream:
Feed! be on the second day:
Preheat the oven dessert at 190 ° C for about 4-5 minutes. Carefully place in a bowl and sprinkle generously on the edges of the dressing. On top, place a spoonful of frozen lime ice.
bon appetit!
1.Krambl with apples and raspberries, with English cream and lime ice
Start with the longest of the pieces - making lime ice the day before the filing.
This amount will be enough for about 8 people.
lime ice
5 limes (remove zest and squeeze the juice)
180 g of sugar
450 g sour cream
90 g of water
Mix all ingredients and leave in the freezer for at least several hours, preferably overnight
Shortcrust pastry for the bottom layer
200 g of flour
100 g of butter
2 g of salt
20 g of sugar
1 egg
Mix dry ingredients, and when the mass becomes, as the sand, add the egg. From this moment for a long time do not mix, but only until smooth. Writing a test soak in the refrigerator for about an hour, roll out thinly and cut out the ring with pastry discs. Transfer to a baking sheet with non-stick coating and the TEXT in the oven until golden brown for about 10 minutes at 180 ° C and cooled.
Dough on Krambl (crumbs)
250 g of flour
250 g of butter
250 g of sugar
180 g of almond powder
(if there is powder, you can take the usual nuts and rub them in a blender for this recipe, you can use any nuts). Mix all ingredients until smooth. Then divided into segments as large crumbs and give a "dry" for at least 2-12 hours at room temperature, uncovered them.
Apple and raspberry filling
200 g of apples
100 g of sugar
cinnamon
vanilla
50 g of butter
50 g of raspberries
Clear apples peeled, cut in half and remove the inner seeds.
Cut into large cubes and divide that number into three equal parts.
Saucepan set over medium heat put the butter, cinnamon and vanilla, and wait until oil appears at the characteristic odor zhzhenosti (beurre noisette). Add the first batch of apples and fry over high heat until their soft, after adding sugar.
Then add the second batch and sprinkle with sugar, too. Having waited until the second batch will become soft, add a third, a third of the sugar.
When the mass is smooth, but with a distinct apple slices, remove from heat and immediately pass on to the tray. Cool. When the mass has cooled, add the raspberries and mix, trying to ensure that the berries as possible remain intact.
Take the ring and cut disks of dough, and put him on the otpechenny drive. Inside the ring, place the cooled filling, filling it two-thirds, leaving room for the test chips, which lies on top. Put crumbs on top, making sure that the fruits were not visible. Load the oven 180 ° C and bake on for 10-15 minutes until the crumbs on top are not for gold.
Remove from oven, let cool and store in refrigerator until cool.
Then, using a small knife carefully when dessert is completely cool, run along the edges of the ring. Remove it. Dessert is ready for the last warm-up and delivery. Prepare English cream.
Cream Anglesey
600 g of cream
200 g egg yolks
100 g of sugar
Vanilla, a stick
To the sauce turned out right, you need to carefully bring the cream and vanilla to a boil, then strain into a sugar-vitelline mass, pour back into the bowl and in a water bath, stirring constantly, bring to 84 C, the sauce should resemble the consistency of very thick cream or sour liquid . Strain through a fine sieve into a bowl and put it in an ice bath, then have another bowl with ice and some water in it. When serving, if the cream is very thick, it can be diluted with a small amount of cream:
Feed! be on the second day:
Preheat the oven dessert at 190 ° C for about 4-5 minutes. Carefully place in a bowl and sprinkle generously on the edges of the dressing. On top, place a spoonful of frozen lime ice.
bon appetit!
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