Fairground Coconut: coconut, caramel, and apple

Elaboración

• Coconut Sorbet

  1. Mix all the ingredients and let them sit in the refrigerator.
  2. Process in an ice cream maker.
  3. Fill each coconut mold with 60 g.

  Dulcey Cream

  1. Make a caramel at 225 ºC using sugar 1.
  2. Blanch with warm milk and cream to make toffee.
  3. Next, make a custard with the egg yolks and sugar 2.
  4. Heat to 82 °C.
  5. Add the gelatin, which has been previously soaked and drained.
  6. Strain the mixture.
  7. Mix it into the previously melted chocolate.
  8. Let it set.
  9. Mix in the salt.
  10. Pipe into the pastry bag.

  Apple Tarte Tatin

  1. Make a dry caramel with sugar 1.
  2. Once it is well browned, remove it from the heat and stop the cooking process by adding the butter and the scraped vanilla bean.
  3. Pour the mixture onto parchment paper and let it cool.
  4. Once cool, process the caramel in the Thermomix with the agar to make a fine powder. Set aside.
  5. Peel the apples, cut them into slices, mix them with sugar 2, and set them aside in the freezer for 30 minutes.
  6. Place the mixture along with the caramel powder in a Gastronorm container.
  7. Bake at 180 °C for about 25 minutes, until cooked through.
  8. Fill the desired Flexipan molds.
  9. Freeze the mixture for perfect extraction.

  Green apple infused with licorice

  1. Bring the water, licorice, and sugar to a boil.
  2. Add the licorice extract and let it steep for at least 30 minutes.
  3. Strain.
  4. Soak the apples in this liquid while they are still cold.

  Popcorn

  1. Place all the ingredients in a pot with a lid.
  2. Stir continuously until all the corn has popped.
  3. Remove from the heat.
  4. Using a spatula, fold the caramel into the popcorn using folding motions.