Ann Reardon

Apple Caramel Dessert Recipe

apple caramel dessert howtocookthat

 

Some of my favourite flavours are caramel, apple, lemon and cream cheese so I’ve combined them all into this one dessert. I wasn’t 100% happy with the look, I’d probably change the shape up a bit next time, but the flavour was lovely.

 

To make these caramel apple desserts you will need:

Caramel Mousse Recipe

caramel apple dessert youtube
125g (4.41 ounces) sugar
50g (1.76 ounces) water
250g (8.82 ounces) cream
2 1/2 tsp powdered gelatine
60g (2.12 ounces) or 3 egg yolks
375g (13.23 ounces) additional cream (whipped)
6 fresh apples

Put the sugar and water into a pan and heat over high heat and leave it to boil unstirred.

Add a small amount of cream to the gelatine and stir quickly then leave that to one side.

Keep an eye on your sugar, once it starts to go golden give it a swirl and keep it on the heat just for a few moments more to give it a deep caramel colour. Don’t leave it too long or you’ll see smoke and it will taste bitter and burnt.

Add in the smaller amount of cream. Stir it until it is smooth, then take it off the heat and add in the gelatin. Continue to stir until it is melted.

Add a little of the hot caramel mixture to the yolks beating as you do. Tip that egg yolk mixture into the pan with the rest of the caramel whisking continually. Continue to stir over a low heat. Tip the pan occasionally so you can see the bottom and as soon as you see it is starting to thicken and stick to the bottom take it off the heat and let it cool to room temperature. Tip: put the base of the pan into a sink of cold water to speed up this process.

Take the rest of your cream and whip it up until it forms stiff peaks.

Mix a scoop of whipped cream into the cooled caramel mixture. Add int eh rest of the cream and fold through.

Peel your apples and use a mandolin or a knife to cut even slices. Use a circle cutter to cut rounds that will fit into a muffin tin.

Pipe some mousse into the base of a silicone muffin tin, and add the apple with layers of mousse in between. Use a spatula to level off the top then place that in the freezer.

caramel apple dessert ann reardon

Pipe dollops of leftover mousse onto baking paper and freeze that too. Freezing it makes the mousse easier to handle and it also softens the apple, so it tastes fresh but has the texture of stewed apple.

My Lemon and Almond Cake Recipe

app caramel dessert howtocookthat
I developed this cake recipe and was so happy when I tasted it, finally a moist yummy cake that is firm enough to carve but soft enough to have a perfect texture in your mouth.

6 eggs (sorry, I said egg yolks in the video but I used whole eggs)
210g (7.41 ounces) icing sugar
rind of one lemon
260g (9.17 ounces) margarine or butter
260g (9.17 ounces) almond meal
2 tsp baking powder
90g (3.17 ounces) plain or all-purpose flour

Combine the eggs, icing sugar, lemon rind, butter and almond meal and mix with an electric mixer until smooth. Add the flour and baking powder and mix until just combined. Put scoopfuls of mixture into cupcake liners and bake at 180C (356 degrees Fahrenheit) or 350F (176.67 degrees Celsius)

Caramel Sauce

thick caramel sauce recipe
1 1/2 cups or 320g (11.29 ounces) sugar
1/2 cup or 125mL (4.23 fluid ounces) milk
1 cup or 240g (8.47 ounces) cream
1 cup or 350g (12.35 ounces) glucose syrup or light corn syrup

Combine all the ingredients in a pan an heat unstirred until it starts to boil. Add a candy thermometer and keep it boiling on high heat until it reaches 106C (222.8 degrees Fahrenheit).
Pour the hot caramel into a mold and freeze that as well. If you don’t have a mold you can just leave it to cool and spoon it in.

Cream Cheese Frosting

caramel apple dessert how to cook that
250g (8.82 ounces) or 1 cup cream cheese
90g (3.17 ounces) or 1/3 cup butter
1 cups or 125g (4.41 ounces) icing sugar

Assembly

Peel the cupcake liner off the outside and cut a small hole out in the centre of the cake.

Add a frozen caramel to the middle. Then a caramel apple mousse on top of that and top it with a dollop of caramel mousse.

Spread a thin layer of cream cheese frosting over the dessert then pipe lines of frosting all the way around.

Leave it to defrost in the fridge for several hours before serving.

apple caramel dessert recipe ann reardon

Copyright © 2018 Reardon Media Pty Ltd. All rights reserved. How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

11 Comments View Comments

  1. Rating: 4

    Does the cake strongly taste of lemon and almond? If so can you take the almond and lemon flavoring out somehow?

  2. Rating: 5

    Hello! I was thinking of making this for Thanksgiving next month, and was wondering about how many of these desserts does this recipe make? We’ll have 8-10 people eating so at least that many with a couple extra is ideal. Also would this be a safe dessert to make and freeze ahead of time, perhaps a day or two beforehand? I feel like I’m going to be doing the bulk of the cooking so anything to give me some more time on the actual day! Thank you!

    • Ann

      Hi Brenna, It makes 12 and yes you can make ahead and freeze ?

  3. Rating: 3.5

    You don’t say how long you should bake the cupcakes.

    • Ann

      Hi Nadine, As a general rule I take them out when the smell of yummy cupcakes wafts across the room. But you can set a timer for 15 minutes and then check them.

  4. Rating: 5

    Hi Ann i don’t have a candy thermometer what should i use instead?

    • Ann

      Hi Sarah, the hotter you heat the caramel the harder it gets. Take a glass of cold water and drop some into he glass. At first it will almost dissolve into the water making it cloudy – not ready, next it will stay together but if you scoop it out of the water it is very soft (almost ready), if you leave it too long it will set hard in the water (too hard for this but still yummy, pour it onto foil and leave to set).

  5. Rating: 5

    Hi Ann love this recipe. I’m looking to bake the lemon almond cake as a whole cake and not as cupcakes. How long and at what temp should it be baked in that case ?

    • Admin HowToCookThat

      Hi Susan and use a moderate oven. The time will depend on what type of tray you use and your oven. A loaf pan will be different from a round cake pan. 2 round 9 inch pans will take about 30-35 minutes roughly.

  6. Rating: 5

    Oh my Gosh! This must taste hevenly. Hm! Can‘t wait to give a try this Christmas ??
    Thanks Ann for sharing

  7. Rating: 5

    Hi Ann, I just felt in love with this recipe, I’ll be trying it today, it looks so delicious, Thanks for sharing!

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