Bramley Apple Sesame Bars

Level:
Medium

Mould Preparation and Apple Base

Pipe mould with pre-crystallised Fleur de Cao chocolate
Spray mould with gold creative powder mixed with alcohol
Shell mould with pre-crystallised Fleur de Cao chocolate

Used products: Mould Preparation and Apple Base

  • 5
    Bramley apple (chopped)
  • 50 g
    golden caster sugar
  • 1 piece(s)
    lemon zest
  • 1 g
    mixed spice
  • 1 piece(s)
    lemon juice
  • 250 g
    apple juice
  • 125 g
    sugar
  • 14 g
    NH pectin
  • 10 g
    lemon juice

Preparation: Mould Preparation and Apple Base

Cut apples into 2cm thick slices
Mix the sugar, zest and spice and sprinkle over the cut apples
 
Roast at 210c for 15-20 minutes until light brown and soft
Sprinkle the lemon juice over the cooked apples
 
Warm the apple juice
Combine the sugar and pectin the add to the warm puree. Boil to 106c
 
Add the lemon juice at 106c
Add the warm baked apple and stir through to retain some texture. Cool 

Sesame Caramel

Used products: Sesame Caramel

  • 300 g
    golden caster sugar
  • 100 g
    Lightly toasted black and white sesame seeds

Preparation: Sesame Caramel

Make a direct caramel then add the sesame seeds
Pour onto a silpat mat and roll very thin
While hot, cut to shape to fit mould.