ban coeur caramel

Caramel apple heart

Caramel apple heart (like a candy apple)

Hello 🙂

For my second valentine’s day recipe, I did a caramel apple heart dessert. I really wanted to use these pretty 3D molds from silikomart. I made it with seasonal fruits and I assure you that this combination of apple and caramel is to die for!

Heart shape candy apple dessert (8 servings)

INGREDIENTS

  • Caramel whipped cream
    • 100g blond sugar
    • 50g vegan butter
    • 60g coconut cream
    • 400ml vegan whipped cream (I used coconut cream)
  • Biscuit
    • 50g wheat flour
    • 40g vegan butter
    • 30g sugar
    • 30g potato starch
    • 1 tbsp vanilla soy milk
    • 1 tsp vanilla powder
    • Fleur de sel (or just salt)
  • Caramelized apple insert
    • 2 apples
    • 50g blond sugar
    • 25g vegan butter
    • 1 vanilla bean

INSTRUCTIONS

  • Caramelized apple insert (to make a day before)
    • Cut apples in little pieces.
    • Put the sugar and vegan butter in a saucepan. Add a drizzle of water.
    • When the sugar is completely melted, add apples and vanilla seeds and bean.
    • Cook on low heat until caramelized apples.
    • Remove the vanilla bean and put the caramelized apple in half-sphere molds and set in the freezer.
  • Caramel ( you can do it the day before, it need to be warm (not exceed 30°C) when it is incorporated into the whipped cream)
    • Put sugar, vegan butter and fleur de sel in a saucepan. Add a drizzle of water on top and let caramelize.
    • When the sugar takes a caramel color, add 60g of coconut cream (watch out for splashes).
    • Keep the sauce on low heat until it begins to thicken.
    • Let cool before use.
  • Biscuit
    • Mix the vegan butter with sugar then add flour, potato starch, fleur de sel and vanilla. Then add soy milk.
    • Stir until form a dough ball.
    • Spread it between two sheets of baking paper (about 5mm thick) then detail 8 cookies.
    • Cook for 15 minutes at 180°C. Set aside.
  • Caramel whipped cream
    • Whip up the coconut cream until fluffy and stiff peaks form. Then add caramel and stir until well combined.
  • Assembly
    • Fill moulds with caramel whipped cream, place apple insert, biscuit and fill a little more whipped cream.
    • Freeze it overnight.
    • The next day, unmould it and glaze it with velvet spray. Keep it in the fridge before eating.

I use this “velvet spray” 🙂

I hope you’ll enjoy this recipe.

See you soon on Rose and Berries.

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