Baked apples with brown sugar and yeast

Indulge in the sweet delight of baked apples with brown sugar and yeast, a heavenly dessert recipe by guest chef Morten Rastad, meticulously crafted in an Invoq oven. Elevate your dessert experience with this exquisite creation.

Ingredients for brown sugar and yeast sauce
300 g soft brown sugar or alternatively muscovado
500 g cream 38%
200 g milk
50 g bakers yeast
Salt

Preparation
Lightly caramelize the brown sugar in a pot. Add cream and milk to the sugar and let it reduce until you reach a rich caramel. Take the mixture off the heat and grate the bakers yeast with a microplane into the caramel. Season the mixture with a little bit of salt.

Ingredients for baked apples
8 Elstar apples (alternatively Red Delicious or Ambrosia)
50 g brown sugar and yeast sauce.

Preparation
Peel the apples and combine them with the brown sugar and yeast sauce in a vacuum bag and seal it at 100% vacuum.

Cook according to following method:
Preheat – 85⁰C – 1 minute
Insert tray
CombiSense – 100% humidity – 85⁰C – 2-3 hours

Note: Check the consistency of the apples every 30 minutes. The apples should be tender without breaking apart. While they are still hot, cut the apples into desired pieces and serve warm.

Ingredients for roasted yeast flakes

1000 g bakers yeast
50 g hot water (9⁰0C)
24 g salt

Preparation

Combine all the ingredients and stir until the mixture turns into a liquid state. Transfer the mixture into 6 pcs 1/1 GN trays lined with silicone mats.

Cook according to following method:

Preheat – 150⁰C – 1 minute
Insert trays
Convection – 150⁰C – 60% fan speed – 60 minutes

Let the yeast cool down to room temperature and break the yeast flakes into smaller pieces. Store them in an airtight container at room temperature.

Homemade crème fraiche

1000 g cream 38%
15 g buttermilk

Preparation

Combine the ingredients in a container and cover it with a cloth. Leave the mixture at room temperature for 24 hours. Cover the container with a lid and store it in the fridge for 2-3 hours to stop the acidification and let the fat solidify. Before use, remove the first couple of mm fat at top of the mixture.

Serve

Plate up the brown sugar and yeast sauce with baked apples on top. Sprinkle lightly with roasted yeast flakes and garnish with fresh lemon thyme. Serve the homemade crème fraiche on the side.