feed me sweet
Recipe: apple brûlée
Winter fruit such as apples or pears is perfect for a warm stewed dessert. Delicious with caramel and given a special twist by the torched yoghurt, this apple brûlée is from Julius Jaspers’ ‘Stoofbijbel’.
How to make the apple brûlée
- Mix the apples with the lemon juice.
- Slowly melt the sugar in a stainless-steel frying pan until it becomes a beautiful caramel (definitely do not stir, as the sugar will crystallize; do move the pan slightly from time to time and let the melted sugar swirl across the bottom).
- Wait until you have a beautiful, even brown caramel, then stir in the butter and let it reduce briefly until smooth.
- Let the apples drain briefly (do not discard the lemon juice).
- Add them to the caramel, stir until the sugar has softened again and stew the apples for 10 minutes (make sure they do not become too soft).
- Divide the caramelized apples among 6 ramekins (round dishes).
- Whip the cream until thickened and gently fold it into the yoghurt.
- Season with the drained lemon juice and zest, and pour over the cooled apples.
- Spread the yoghurt flat and leave to cool in the refrigerator.
- Sprinkle the dishes with brown sugar and torch with a crème brûlée torch.
Title: Stoofbijbel
Author: Julius Jaspers
Price: €31,99
Publisher: Carrera
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