Ingreadient :

• 6 Pink lady Apples
• 125g butter
• 250g sugar
• Yorkshire pudding mould tin
• Round pastry cutters
• Puff pastry sheet docked
• Apple Flexipan Moulds
• 200g White chocolate
• 200g cocoa Butter
• 50g Dark Chocolate
• 50g Cocoa Powder
• Red velvet Cocoa Butter Aerosol MSK
• Green Cocoa Butter Aerosol MSK
• Finish the Apple by using a little melted chocolate to stick a fresh mint leaf by the stem to complete the ‘Apple’.

Direction :

1. Slightly melt vanilla ice cream and pipe into apple moulds, freeze hard and demould.
2. With a toothpick, dip into a mix of melted white chocolate and cocoa butter.
3. Freeze again. Pipe melted dark chocolate into cocoa butter in a tray making ‘stems’.
4. Freeze for use later. Spray dipped apples, on greaseproof paper with red and green cocoa butter to create a finished apple look. Freeze again and then with a little melted chocolate place a mint leaf in each apple.
5. Medium to large Pink Lady Apples peeled and cored, round off edges. Caramelise the apple slowly and carefully in pan on stove to a dark caramel. Allow to cool off.
6. Cut a puff pastry circle, place in Yorkshire pudding mould tin and top with the cooled Tatin apple. Cook in an 180c oven for 35-40 minutes until the pastry is crisp and golden-brown, turn out on a rack and drain, then brush caramel back onto the apple to glaze.
7. Serve the piping hot Apple Tatin and serve alongside ‘the Apple’.