Bramley Apple Sesame Bars
- Level:
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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
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5Bramley apple (chopped)
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50 ggolden caster sugar
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1 piece(s)lemon zest
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1 gmixed spice
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1 piece(s)lemon juice
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250 gApple juice
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125 gsugar
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14 gNH pectin
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10 glemon 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
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300 ggolden caster sugar
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100 gLightly 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.
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