Apple and cheese, may your tribe increase!

Walk into Lavonne and you are bound to come across this live wire! Chef Manooshi Chandy has been with us for a while now, first as a Diploma student and now as a Pastry Chef. Most easily recognised by her funky hairdo, that million-dollar smile, innumerable ear piercings, and of course her Bullet parked outside the patisserie, she is a favourite among her students and her customers alike.

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With a recipe long overdue on our blog, we thought we’d rope in Chef Manooshi to give away one of her treasured saccharine secrets- Cheddar Ice Cream and Caramelised Apple!

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According to her, “On the most basic level, I’ve drawn inspiration from the ubiquitous apple pie and ice cream. What makes this different is that I love combining cheese and fruit in terms of flavour (balancing out sweet and salt) and textures. It was a fun, creative, and calming experience working on this on a free day. For the plating, I’ve worked with Chef Vinesh. And one of the reasons this dessert is among my favourites is because days like this remind me why I love my job!”
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RECIPE
CHEDDAR ICE CREAM & CARAMELISED APPLE

Cheddar Ice Cream

Cream 240ml
Milk 240ml
Yolks 5nos
Sugar 150g
Cheddar Cheese 200g
Vanilla Bean 1no

Method:

  1. Warm the milk, cream, and sugar in a bowl till the sugar dissolves, but do not bring it to a boil.
  2. Place the 5 egg yolks in a separate bowl, and whisk till the yolks break.
  3. Temper the yolks by pouring the warmed cream, milk, and sugar over the yolks while constantly whisking. Strain the mix.
  4. Transfer into a clean heavy-bottomed saucepan, and cook to 85 degrees Celsius while stirring constantly.
  5. Remove from heat and add the grated cheese. Stir till the cheese melts.
  6. Place the mix over and ice bath and drop the temperature to 4 degrees Celsius or below. Place the mix in the refrigerator and allow it to mature overnight.
  7. Churn in an ice cream churner.

Crème Anglaise

Cream 100g
Sugar 30g
Yolk 25g
Vanilla Pod 1no
Gelatin 5g

 Method:

  1. Pour 15g of water into the gelatin and allow it to bloom.
  2. Warm the milk, cream, and sugar in a bowl till the sugar dissolves, but do not bring it to a boil.
  3. Place the yolks in a separate bowl, and whisk till the yolks break.
  4. Temper the yolks by pouring the warmed cream, milk and sugar over the yolks while constantly whisking. Strain the mix.
  5. Transfer into a clean heavy-bottomed saucepan, and cook to 85 degrees Celsius while stirring constantly. The custard should coat the back of a spoon. Melt gelatin and stir through. Pour mixture into a mould.

Sweet Pastry:

Flour 120g
Icing Sugar 60g
Butter 60g
Eggs 24g

Method:

  1. Mix eggs, butter, and icing sugar together until a smooth paste is formed.
  2. Mix in flour and bring the dough together. Do not knead. Refrigerate for 1 hour.
  3. Roll out to about 0.5 cm thickness. Dock the sweet paste with a fork, and bake at 180 degrees for 15 minutes or until golden brown.

Caramelised Apple

Apple 1no
Castor Sugar 30g
Butter 10g
Cinnamon Powder 5g
Brown Sugar 30g

Method:

  1. Caramelize the apples in the sugar.
  2. Add butter and cinnamon powder to taste.

Cinnamon Streusel

Flour 50g
Butter 50g
Brown Sugar 25g
Castor Sugar 25g
Cinnamon 10g
Almond Meal 25g

 Method:

  1. Cream butter and both sugars until well mixed.
  2. Add in the dry ingredients.
  3. Chill and bake at 180 degrees Celsius till brown and crunchy.
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