1 Hasselback Apple w/ Rosemary Streusel & Salted Caramel Parfait Recipe | Riot of Flavours
Baking Competition Desserts Fruit HomeCooked Masterchef

Hasselback Apple w/ Rosemary Streusel & Salted Caramel Parfait

July 13, 2016

I devour recipe videos, articles and blogs on food, and food shows on a regular basis, and my inspiration to cook comes from all of this. Recently, a leading food magazine in the UAE organised a competition on apples, and I knew this was my opportunity to try and make something unique.

The recipe for this dish is a combination of ‘Tasty’ videos and MasterChef Australia, which has been inspiring me ever since its first season. So many of my skills, or attention to detail in cooking has come from watching the Masterclasses in the first few seasons. The last two seasons of the show have been focusing a lot on parfaits – the French ice cream like dessert. So, when it came to this competition with Bicolored Apples, I was interested to see how I could pair a parfait and apple.

This dessert is a classic hot-cold dessert – hot, baked apples with a crumble, served with a cold, creamy salted caramel parfait. To add a twist, I crisped up the apple peels and used rosemary in it as well as in the crumble. It is simple and a delight to eat for some warmth and comfort.

Print Recipe
Hasselback Apple w/ Rosemary Streusel & Salted Caramel Parfait
Wow your guests with this delicious homemade dessert...
Course dessert
Prep Time 45 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Salted Caramel Parfait
Hasselback Apple
Rosemary Streusel
Apple Crisp
Course dessert
Prep Time 45 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Salted Caramel Parfait
Hasselback Apple
Rosemary Streusel
Apple Crisp
Instructions
  1. Salted caramel parfait: Create a caramel in a saucepan with the sugar on medium heat. Once it reaches the amber colour, put in the cream and stir vigorously to prevent clumping, till it is smooth.
  2. Add the salt and turn off the gas. Set aside.
  3. Whisk the egg yolks well till they are pale and creamy.
  4. Now, add the salted caramel sauce and continue whisking on high till it reaches the ribbon stage.
  5. Then, in a separate bowl, whisk the 160 ml of whipping cream till it reaches soft peaks. And, fold it into the egg-salted caramel mixture.
  6. Pour this into a prepared cake tin with parchment paper and cover. Set in the freezer for a minimum of three hours (maximum overnight) or till set.
  7. For the apples: Preheat the oven to 200 C.
  8. Mix together the butter, sugar and cinnamon powder and salt.
  9. Cut the apple into equal halves and slice each hasselback style u2013 1 cm thick slices with the base intact.
  10. Brush the butter mixture generously onto the apples and place on a parchment paper. Cover with aluminum foil and bake in the oven for 20 minutes.
  11. In the meanwhile, prepare the crumble.
  12. Mix together all the dry ingredients.
  13. Put in the cold butter and crumble it with your fingers, till it all resembles sand. Set in the fridge till it is needed.
  14. When the 20 minutes of the Apple Hasselback is up, take it out and crumble this mixture on the top.
  15. Place the tray of apples with the crumble back into the oven at 250 C till browned from the top.
  16. For the apple crisp: Place the peels on a parchment paper. Sprinkle with the sugar, rosemary and salt.
  17. Cover with another parchment paper and top with a heavy cake tin.
  18. Bake in the oven for 10 minutes till dark golden in colour.
  19. *You can do this in the last 10 minutes of the apple hasselback baking procedure.
  20. To assemble: Place the apple halves on a plate and place two quinelles of the salted caramel parfait on the side.
  21. Crush the apple crisp on the top of the parfait and place a peel against it as well.
  22. Serve while the apple is warm.
Share this Recipe

You Might Also Like

No Comments

Leave a Reply