A cheese course we have been working on for some time came together today. It is our apple pie ice cream paired with Cabot Clothbound cheddar. A few cubes of caramel apple jelly dressed with lemon oil completed the dish. And for those following along at home, the recipes...
Apple Pie Ice Cream
1500 grams milk
380 grams dried apple rings
335 grams Caramelized White Chocolate Ganache
4 grams fine sea salt
1 gram ground cinnamon
1 gram powdered ginger
0.5 gram nutmeg
Put the milk, dried apple rings, caramelized white chocolate ganache, salt, cinnamon, ginger and nutmeg in a medium pot set over medium heat and bring it to a simmer. Immediately turn off the heat and cover the pot. Let the mixture steep for thirty minutes. Transfer the contents of the pot to a blender and puree until smooth. This may be done in several batches. Prepare an ice bath and use it to chill the ice cream base. Put it in a lidded container in the refrigerator for at least 8 hours then churn in an ice cream maker or place in paco jet canisters, freeze overnight and then pacotize.
Caramelized White Chocolate Ganache
200 grams white chocolate
220 grams cream cheese, diced
3 grams
Place the white chocolate in a mason jar and loosely screw on the lid. Place the mason jar in a pressure cooker and add enough water to fill the chamber one quarter. Seal the pressure cooker and bring up to temperature and high pressure. Cook the chocolate on high pressure for 30 minutes. Let the pressure dissipate naturally and then remove the chocolate from the pressure cooker. Let the chocolate cool before removing it from the mason jar.
Roughly chop the caramelized white chocolate. Put the cream cheese into a medium pot over medium heat and let it melt. Once it is smooth and beginning to bubble, add the caramelized white chocolate and salt. Use an immersion blender to bring the cream cheese and chocolate together into a smooth homogenous mixture. Pour into a heatproof bowl or shallow baking dish and let it cool to room temperature. Store in a lidded container in the refrigerator for up to a week.
Caramel Apple Jelly
100 grams sugar
200 grams hard cider
200 grams apple cider
3 grams fine sea salt
2.5 grams low acyl gellan
Put the sugar in a medium sized, heavy bottomed pot on medium heat. Cook the sugar until it is mahogany in color. Remove the pan from the heat and carefully add the hard cider, apple cider and salt. Put the pot back over medium low heat and bring it to a simmer, stirring constantly to melt and hardened caramel. Transfer the hot liquid into a blender. Turn the blender on low and increase the speed until a vortex forms in the center. Sprinkle the gellan into the vortex and increase the speed to medium. Blend for 30 seconds. Turn off the blender and quickly strain the mixture through a fine mesh sieve into a sauce gun. Dispense the hot liquid into an 8x11-inch Pyrex pan. Stop when the foamy head of the cider base nears the tip of the sauce gun. Discard the excess. Leave the caramel apple jelly at room temperature until it cools and then refrigerate to chill it completely. When the jelly has set, dice half it into ¼-inch cubes. Store the diced jelly in the refrigerator. They will keep for up to 5 days in refrigeration.
