Apple in Two Ways with Caramel Ice Cream (The Panna Cotta recipe yields 50 shots, accompaniments should be modified accordingly.)
(This recipe is to be done in two parts/ days due to the amount of refrigeration that must occur.
Day One: Apple Balls, Apple Compote, Caramel Ice Cream
For the Apple Balls
5-6 each Granny Smith apples, peeled
250g sugar
250g water
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100g sugar
Materials Needed
1. 3 medium saucepans
2. Heat resistant spatula
3. Melon baller
4. Ice bath
5. Spider
For the Syrup:
Begin heating the 250g of water and sugar in a saucepan to make simple syrup. In another saucepan melt the 100g of sugar over medium heat. When it has reached a dark amber color and the water is boiling, add the simple syrup to the melted sugar SLOWLY. The incorporation of the two has a tendency to splatter rather easily. Allow the mixture to cool.
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Sommelier Alexandre Philipe recommends:
Vranken Cuvée "Les Demoiselles" Champagne:
Delicate and fruity, the Cuvée "Les Demoiselles" Vranken is a dry rosé champagne with a touch of freshness for your Summer menu or aperitif... and Summer fruit dessert. Enjoy Summer with a touch of elegance!
July 14
Bastille Day Dinner
Please join us for on July 14th to celebrate Bastille Day along with the French Community. We are proud to offer you a complimentary glass of Rosé Champagne "Les Demoiselles" of Vranken Property to accompany your desert.
Please call us at 323.653.3300 for reservations.
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