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.