{"id":84600,"date":"2018-09-21T23:23:31","date_gmt":"2018-09-21T12:23:31","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=84600"},"modified":"2021-01-11T17:07:23","modified_gmt":"2021-01-11T06:07:23","slug":"apple-caramel-dessert-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/apple-caramel-dessert-recipe\/","title":{"rendered":"Apple Caramel Dessert Recipe"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/apple-caramel-dessert-recipe\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-4-5\" style=\"width:72px\"><a href=\"#comments\">4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div align=center>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/09\/P2520700-550x367.jpg\" alt=\"apple caramel dessert howtocookthat\" width=\"550\" height=\"367\" class=\"photo\" data-wp-pid=\"84603\" \/><\/p>\n<p>&nbsp; <\/p>\n<p>Some of my favourite flavours are caramel, apple, lemon and cream cheese so I&#8217;ve combined them all into this one dessert.  I wasn&#8217;t 100% happy with the look, I&#8217;d probably change the shape up a bit next time, but the flavour was lovely.<\/p>\n<div class=\"videoWrapper\">\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/VHPIojWkBG8?rel=0\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h4 class=\"fn\">To make these caramel apple desserts you will need:<\/h4>\n<h4>Caramel Mousse Recipe<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/09\/caramel-mousse-recipe-550x308.png\" alt=\"caramel apple dessert youtube\" width=\"550\" height=\"308\" class=\"aligncenter size-large wp-image-84609\" data-wp-pid=\"84609\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/caramel-mousse-recipe-550x308.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/caramel-mousse-recipe-300x168.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/caramel-mousse-recipe-768x430.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/caramel-mousse-recipe-400x224.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n125g (4.41 ounces) sugar<br \/>\n50g (1.76 ounces) water<br \/>\n250g (8.82 ounces) cream<br \/>\n2 1\/2 tsp powdered gelatine<br \/>\n60g (2.12 ounces) or 3 egg yolks<br \/>\n375g (13.23 ounces) additional cream (whipped)<br \/>\n6 fresh apples <\/p>\n<p>Put the sugar and water into a pan and heat over high heat and leave it to boil unstirred.<\/p>\n<p>Add a small amount of cream to the gelatine and stir quickly then leave that to one side.<\/p>\n<p>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&#8217;t leave it too long or you&#8217;ll see smoke and it will taste bitter and burnt.  <\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Take the rest of your cream and whip it up until it forms stiff peaks.<\/p>\n<p>Mix a scoop of whipped cream into the cooled caramel mixture.  Add int eh rest of the cream and fold through.<\/p>\n<p>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.<\/p>\n<p>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. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/09\/caramel-apple-dessert-550x759.png\" alt=\"caramel apple dessert ann reardon\" width=\"550\" height=\"759\" class=\"aligncenter size-large wp-image-84607\" data-wp-pid=\"84607\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/caramel-apple-dessert-550x759.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/caramel-apple-dessert-300x414.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/caramel-apple-dessert-217x300.png 217w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/caramel-apple-dessert-768x1060.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/caramel-apple-dessert.png 1026w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>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.<\/p>\n<h4>My Lemon and Almond Cake Recipe<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/09\/P2520662-550x367.jpg\" alt=\"app caramel dessert howtocookthat\" width=\"550\" height=\"367\" class=\"aligncenter size-large wp-image-84602\" data-wp-pid=\"84602\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/P2520662-550x367.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/P2520662-300x200.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/P2520662-768x512.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/P2520662-400x267.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nI 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.<\/p>\n<p>6 eggs (sorry, I said egg yolks in the video but I used whole eggs)<br \/>\n210g (7.41 ounces) icing sugar<br \/>\nrind of one lemon<br \/>\n260g (9.17 ounces) margarine or butter<br \/>\n260g (9.17 ounces) almond meal<br \/>\n2 tsp baking powder<br \/>\n90g (3.17 ounces) plain or all-purpose flour<\/p>\n<p>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)<\/p>\n<h4>Caramel Sauce <\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/09\/thick-caramel-recipe-550x316.png\" alt=\"thick caramel sauce recipe\" width=\"550\" height=\"316\" class=\"aligncenter size-large wp-image-84610\" data-wp-pid=\"84610\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/thick-caramel-recipe-550x316.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/thick-caramel-recipe-300x172.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/thick-caramel-recipe-768x442.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/thick-caramel-recipe-400x230.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n1 1\/2 cups or 320g (11.29 ounces) sugar<br \/>\n1\/2 cup or 125mL (4.23 fluid ounces) milk<br \/>\n1 cup or 240g (8.47 ounces) cream<br \/>\n1 cup or 350g (12.35 ounces) glucose syrup or light corn syrup<\/p>\n<p>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).<br \/>\nPour the hot caramel into a mold and freeze that as well.  If you don&#8217;t have a mold you can just leave it to cool and spoon it in.<\/p>\n<h4>Cream Cheese Frosting<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/09\/caramel-apple-dessert-recipe-550x308.png\" alt=\"caramel apple dessert how to cook that\" width=\"550\" height=\"308\" class=\"aligncenter size-large wp-image-84608\" data-wp-pid=\"84608\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/caramel-apple-dessert-recipe-550x308.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/caramel-apple-dessert-recipe-300x168.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/caramel-apple-dessert-recipe-768x430.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/caramel-apple-dessert-recipe-400x224.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n250g (8.82 ounces) or 1 cup cream cheese<br \/>\n90g (3.17 ounces) or 1\/3 cup butter<br \/>\n1 cups or 125g (4.41 ounces) icing sugar<\/p>\n<h4>Assembly<\/h4>\n<p>Peel the cupcake liner off the outside and cut a small hole out in the centre of the cake. <\/p>\n<p>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.<\/p>\n<p>Spread a thin layer of cream cheese frosting over the dessert then pipe lines of frosting all the way around.<\/p>\n<p>Leave it to defrost in the fridge for several hours before serving.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/09\/P2520694-550x367.jpg\" alt=\"apple caramel dessert recipe ann reardon\" width=\"550\" height=\"367\" class=\"aligncenter size-large wp-image-84601\" data-wp-pid=\"84601\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/P2520694-550x367.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/P2520694-300x200.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/P2520694-768x512.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/P2520694-400x267.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><h7 class=\"updated\">Copyright \u00a9 2018 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"Apple Caramel Dessert Recipe\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/09\/P2520700-550x367.jpg\",\n  \"description\": \"Some of my favourite flavours are caramel, apple, lemon and cream cheese so I\u2019ve combined them all into this one dessert. I wasn\u2019t 100% happy with the look, I\u2019d probably change the shape up a bit next time, but the flavour was lovely.\",\n  \"keywords\": \"apple, caramel, chocolate, how to, ann reardon, how to cook that, easy, best\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"datePublished\": \"2018-09-21\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT30M\", \n  \"totalTime\": \"PT60M\", \n  \"recipeCategory\": \"dessert\", \n  \"recipeCuisine\": \"American, French\", \n  \"recipeYield\": \"6\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"\"\n  },\n  \"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"4.5\",\n    \"reviewCount\": \"7\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  },\n  \"recipeIngredient\": [\n    \"210g (7.41 ounces) (7.41 ounces (210.07 grams)) icing sugar\",\n    \"rind of one lemon\",\n    \"260g (9.17 ounces) (9.17 ounces (259.97 grams)) margarine or butter\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Combine the eggs, icing sugar, lemon rind, butter and almond meal and mix with an electric mixer until smooth.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Add the flour and baking powder and mix until just combined\"\n  }],\n  \"video\": {\n    \"@type\": \"VideoObject\",\n    \"name\": \"Apple Caramel Dessert Recipe\",\n    \"description\": \"Some of my favourite flavours are caramel, apple, lemon and cream cheese so I\u2019ve combined them all into this one dessert. I wasn\u2019t 100% happy with the look, I\u2019d probably change the shape up a bit next time, but the flavour was lovely.\",\n    \"thumbnailUrl\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/09\/P2520700-550x367.jpg\",\n    \"uploadDate\": \"2018-09-21\", \n    \"contentUrl\": \"https:\/\/www.youtube.com\/watch?v=VHPIojWkBG8&feature=emb_logo\",\n    \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/VHPIojWkBG8?rel=0\"\n  }  \n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/apple-caramel-dessert-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/P2520694-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"apple caramel dessert recipe ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/P2520694-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/P2520694-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/P2520694-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/P2520694-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"84601\" \/><\/a><p>&nbsp; Some of my favourite flavours are caramel, apple, lemon and cream cheese so I&#8217;ve combined them all into this one dessert. I wasn&#8217;t 100% happy with the look, I&#8217;d probably change the shape up a bit next time, but the flavour was lovely. &nbsp; To make these caramel apple desserts you will need: Caramel Mousse Recipe 125g (4.41 ounces) sugar 50g (1.76 ounces) water 250g (8.82 ounces) cream 2 1\/2 tsp powdered gelatine 60g<\/p>\n","protected":false},"author":1,"featured_media":84601,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145],"tags":[31,3107,3131,3105,3091,3108,952,1184,163,3109,1071,3110,3106],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/84600"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=84600"}],"version-history":[{"count":6,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/84600\/revisions"}],"predecessor-version":[{"id":116490,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/84600\/revisions\/116490"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/84601"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=84600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=84600"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=84600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}