{"id":22598,"date":"2026-08-12T13:40:24","date_gmt":"2026-08-12T11:40:24","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/fairground-coconut-coconut-caramel-and-apple\/"},"modified":"2026-08-12T13:40:40","modified_gmt":"2026-08-12T11:40:40","slug":"fairground-coconut-coconut-caramel-and-apple","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/fairground-coconut-coconut-caramel-and-apple\/","title":{"rendered":"Fairground Coconut: coconut, caramel, and apple"},"content":{"rendered":"\n

Fairground Coconut: Coconut, Caramel, and Apple<\/strong> is a creation inspired by fairs, food trucks, and takeout<\/em> food. The recipe combines different preparations of coconut, caramel, and apple through a coconut sorbet, a Dulcey cream, an apple tatin, green apple infused with licorice, and caramelized popcorn. <\/p>\n\n

The result is a dessert featuring coconut sorbet, Dulcey cream, apple tatin, green apple infused with licorice, and caramelized popcorn<\/strong>. This combination is inspired by the concept of fair food and takeout<\/em>, with coconut, caramel, and apple taking center stage. <\/p>\n","protected":false},"excerpt":{"rendered":"

Fairground Coconut: Coconut, Caramel, and Apple is a creation inspired by fairs, food trucks, and takeout food. The recipe combines different preparations of coconut, caramel, and apple through a coconut sorbet, a Dulcey cream, an apple tatin, green apple infused with licorice, and caramelized popcorn. The result is a dessert featuring coconut sorbet, Dulcey cream, … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22597,"template":"","recipe-category":[],"class_list":["post-22598","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Coconut Sorbet\n1 L coconut pulp\n100 g Procrema Sosa, chilled 100\n90 g sugar\n1 g neutral acid\n0.3 g cayenne pepper powder\n\nDulcey Cream\n125 g milk\n125 g heavy cream\n50 g egg yolks\n50 g sugar 1\n20 g sugar 2\n2 sheets Gold gelatin\n140 g Valrhona Dulcey\n2.5 g salt\n\nApple Tarte Tatin\n190 g sugar 1\n65 g butter\n1 vanilla bean\n1.8 g agar\n1 kg diced Frotz apples\n65 g sugar 2\n\nGreen apple soaked in licorice\nLicorice water\n500 g water\n15 g licorice sticks\n75 g sugar\n20 g powdered licorice extract\nBaking soda, to taste\nDiced tart apples (Frotz)\n\nPopcorn\n100 g corn\n70 g sugar\n25 g isomalt\n1 g salt\n30 g butter","recipe_steps":"

Coconut Sorbet<\/h2>\n
    \n \t
  1. Mix all the ingredients and let them sit in the refrigerator.<\/li>\n \t
  2. Process in an ice cream maker.<\/li>\n \t
  3. Fill each<\/strong> coconut mold with 60 g<\/strong>.<\/li>\n<\/ol>\n

    Dulcey Cream<\/h2>\n
      \n \t
    1. Make a caramel at 225 \u00baC<\/strong> using sugar 1.<\/li>\n \t
    2. Blanch with warm milk and cream to make toffee.<\/li>\n \t
    3. Next, make a custard with the egg yolks and sugar 2.<\/li>\n \t
    4. Heat to 82 \u00b0C<\/strong>.<\/li>\n \t
    5. Add the gelatin, which has been previously soaked and drained.<\/li>\n \t
    6. Strain the mixture.<\/li>\n \t
    7. Mix it into the previously melted chocolate.<\/li>\n \t
    8. Let it set.<\/li>\n \t
    9. Mix in the salt.<\/li>\n \t
    10. Pipe into the pastry bag.<\/li>\n<\/ol>\n

      Apple Tarte Tatin<\/h2>\n
        \n \t
      1. Make a dry caramel with sugar 1.<\/li>\n \t
      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.<\/li>\n \t
      3. Pour the mixture onto parchment paper and let it cool.<\/li>\n \t
      4. Once cool, process the caramel in the Thermomix with the agar to make a fine powder. Set aside. <\/li>\n \t
      5. Peel the apples, cut them into slices, mix them with sugar 2, and set them aside in the freezer for 30 minutes<\/strong>.<\/li>\n \t
      6. Place the mixture along with the caramel powder in a Gastronorm container.<\/li>\n \t
      7. Bake at 180 \u00b0C for about 25 minutes<\/strong>, until cooked through.<\/li>\n \t
      8. Fill the desired Flexipan molds.<\/li>\n \t
      9. Freeze the mixture for perfect extraction.<\/li>\n<\/ol>\n

        Green apple infused with licorice<\/h2>\n
          \n \t
        1. Bring the water, licorice, and sugar to a boil.<\/li>\n \t
        2. Add the licorice extract and let it steep for at least 30 minutes<\/strong>.<\/li>\n \t
        3. Strain.<\/li>\n \t
        4. Soak the apples in this liquid while they are still cold.<\/li>\n<\/ol>\n

          Popcorn<\/h2>\n
            \n \t
          1. Place all the ingredients in a pot with a lid.<\/li>\n \t
          2. Stir continuously until all the corn has popped.<\/li>\n \t
          3. Remove from the heat.<\/li>\n \t
          4. Using a spatula, fold the caramel into the popcorn using folding motions.<\/li>\n<\/ol>","recipe_related_product":[20899,20987],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nFairground Coconut: coconut, caramel, and apple - Frotz<\/title>\n<meta name=\"description\" content=\"Fairground Coconut: Coconut, Caramel, and Apple is a creation inspired by fairs, food trucks, and takeout food. 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