Page 62 - Passion4Baking The Magazine

the apple farm:
Mercier Orchards

Apple crumble

& mascarpone
and vanilla cream

6-8 APPLES, SUCH AS NOTE: YOU WILL NEED A CANDY 35-45 minutes, or until golden brown.
GOLDEN DELICIOUS THERMOMETER FOR THIS RECIPE. In the meantime, make the mascarpone and
JUICE FROM 1 LEMON Preheat the oven to 350 °F (180 °C). vanilla cream. Put the water and sugar into a
½ CUP (100 g) Peel and core the apples and cut into wedges. small saucepan and place on the heat until the
GRANULATED SUGAR + Put the apple wedges into a pie dish, drizzle sugar has dissolved. Simmer until the syrup
2-3 tbsp with the lemon juice and sprinkle with 2-3 reaches 135-137 °F (112-114 °C).
1 ¾ CUP (200 g) GROUND tablespoons sugar. Put the egg yolks into a clean mixing bowl.
ALMONDS Put the ground almonds, rice flour, corn starch Add the vanilla seeds and whisk until the egg
2 tbsp RICE FLOUR and remaining sugar into a large bowl. Add the yolks are pale and airy. Pour in the sugar syrup
1 tbsp CORN STARCH diced butter and rub into the dry ingredients little by little and whisk for another
⅓ CUP + 2 tbsp (100 g) until the mixture resembles bread crumbs. Stir 3-4 minutes. Fold in the mascarpone little by
COLD BUTTER, DICED in the vanilla extract and distribute mixture little and then the whipped cream.
1 tsp VANILLA EXTRACT evenly on top of the apples. Serve the mascarpone and vanilla cream with
Bake on the middle rack for about the still warm apple crumble.
FOR THE CREAM:
2 tbsp WATER
½ CUP (100 g)
GRANULATED SUGAR
3 LARGE EGG YOLKS
SEEDS FROM ½ VANILLA
BEAN
1 CUP + 2 tbsp (250 g)
MASCARPONE CHEESE
⅓ CUP (75 ml) HEAVY
CREAM, WHIPPED

62 Passionforbaking.com