Un dessert chaud et aromatique combinant un g\u00e2teau aux pommes \u00e9pic\u00e9 avec une cr\u00e8me onctueuse au chocolat blanc et \u00e0 la cannelle, une r\u00e9duction de pommes profonde et une riche glace aux noisettes sal\u00e9es. Con\u00e7u par Brian Mark Hansen, ce plat allie \u00e9l\u00e9gance nordique et saveurs r\u00e9confortantes pour une finition raffin\u00e9e et m\u00e9morable.<\/p>\n\n\n\n
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STEP 1: White Chocolate Cinnamon Cream: In a separate pan, boil the cream with the cinnamon sticks, then let it steep for 7 minutes. STEP 1: White Chocolate Cinnamon Cream: Strain the cream into the melted chocolate and mix in the drained yogurt. STEP 2: Vanilla Custard Base: Bring the milk, cream, sugar, and trimoline to a boil. STEP 2: Vanilla Custard Base: Add the vanilla pods, cover and let steep for 15 minutes. STEP 2: Vanilla Custard Base: Strain out the vanilla pods. STEP 2: Vanilla Custard Base: Mix 160g egg yolks into the milk mixture and heat to 84\u00b0C, stirring continuously for at least 5 minutes. STEP 3: Salted Hazelnut Ice Cream: Heat the sugar to create a caramel. STEP 3: Salted Hazelnut Ice Cream: Mix in the hazelnuts, then spread them out on baking paper to cool. STEP 3: Salted Hazelnut Ice Cream: Blend the cooled nougatine to powder and add it to the milk and cream. Heat this mixture to 89\u00b0C. STEP 3: Salted Hazelnut Ice Cream: Allow the mixture to soak for 15 minutes, then strain. STEP 3: Salted Hazelnut Ice Cream: Stir in the egg yolks and heat the mixture to 84\u00b0C for 5 minutes, adding salt. STEP 3: Salted Hazelnut Ice Cream: Dissolve the gelatin sheets in the mixture, then cool it down. STEP 3: Salted Hazelnut Ice Cream: Use an ice cream machine to churn the mixture into ice cream. STEP 4: Apple Cake: In a large bowl, combine apples, cardamom, cinnamon, yogurt, hazelnut oil, cane sugar, hazelnuts, flour, eggs, and baking powder. STEP 4: Apple Cake: Stir until well combined. 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