Toffee Apples with Creme Anglaise

Our Toffee Apple dessert is perfect if you are looking for something lighter and healthy this January.  It is made in separate components but these are all simple to do and can be done in advance, so that it only takes minutes to put together on the day  Our dessert is full of fresh and dried fruits and nuts and with a splash of brandy in our dairy free Crème Anglaise – like all our dishes, delicious and packed with goodness too!

TOFFEE APPLES

4 Apples
4 tbspn honey
1 tspn vanilla
4 tbspn coconut oil

  • Peel and quarter apples and gently simmer in a pan of water until they just begin to soften, then drain.
  • Melt the honey, vanilla and coconut oil and mix gently in with the apples ensuring they are all coated.

APPLE COMPOTE

2.5kg apples, cored and peeled
25g unrefined sugar
1-2 tbspn honey
1 tspn vanilla extract
1 tspn cinnamon
2 tbspn water
Pinch of salt

  • Peel and quarter apples, remove the core and cut in to small chunks.
  • Place in pan with other ingredients and cook till the chunks become very soft.
  • Once cooled refrigerate until needed.

CRÈME ANGLAISE

As with all our dishes at the restaurant, we use dairy free recipes, our crème Anglaise is made with almond milk. 

500ml unsweetened almond milk
2 tbspn brandy
2 eggs
2 tbspn corn flour
1 tspn vanilla extract
2 tbspn maple syrup

  • Heat the almond milk, brandy, vanilla and maple syrup in a small saucepan, bring to the boil and remove from the heat.
  • In a mixing bowl beat the eggs and 1 tbspn of corn flour until light and slightly aerated.
  • Quickly pour the hot milk over the egg and whisk together well.
  • Pour the mixture back in to the pan and cook over a gentle heat.
  • Mix the remaining cornflour with a tspn of water to make a paste and add this to the pan.
  • Stir continuously with a wooden spoon until crème thickens and coats the back of a spoon.
  • Remove from the heat, but continue to whisk as this will ensure it remains smooth.
  • Store in refrigerator until required.

GRANOLA

240g oats
180g pecans
100g almonds
175g pumpkin seeds
175g sunflower seeds
200g raisins
3 tbspn coconut oil
3 tbspn maple syrup
3 tspns cinnamon

  • Place the pecans and almonds in a blender and pulse for 30 seconds so that they are partially crushed.  Add them to a bowl, and all the other dry ingredients except the raisins and cinnamon.
  • Melt the coconut oil, cinnamon and syrup in a small pan until it a sweet liquid then add to the dry bowl and mix thoroughly.
  • Place the mixture on a baking tray and bake for about 30-40 mins at 180 degrees Celsius, until crunchy.  During the cooking time stir the granola on the tray so that is cooked through evenly and doesn’t burn on top. 
  • Once it is cooled stir in the raisins.  This can be stored in an air tight container.

TANGERINES

  • Peel two tangerines and remove the pith, cut in to small pieces for decoration.
  • When you are ready for your dessert, heat the apple slices in their honey sauce until it bubbles and becomes a golden toffee. (If you need more sauce add a little more honey!)
  • In a separate pan gently warm through the apple compote.
  • The crème anglaise needs to be whisked quickly as it is re-heated to ensure it is light and fully aerated.  You want the crème to be hot, so whisk constantly and once it’s warmed through remove from heat immediately, to avoid it over cooking.
  • In your dessert bowls add 3 pieces of the toffee apple and sauce and a spoonful of the apple compote, then 2 spoonfuls of the crunchy granola, spoon the crème anglaise around the outside of the bowl and decorate the centre with 2-3 pieces of the tangerine.