Ingredients for Gelato
- 500 g milk
- 125 g sugar
- 6 egg yolks
- 100 g fresh cream
- 100 g bitter almonds
- a vanilla bean
Ingredients for Mini tatin
- 140 g sugar
- 80 g butter
- 4 Golden apples
- 2 rolls of puff pastry
- a vanilla bean
Ingredients for coconut sauce
- 250 g coconut milk
- sugar
- cornstarch
For the mini tatin recipe with coconut and bitter almond ice cream, chop the almonds, soak them in milk and leave them to infuse overnight in the fridge. Bring the milk to the boil with the almonds and the open vanilla pod. Mix the egg yolks with the sugar, filter over the milk, mix well and bring back to the heat to 82 ° C. Remove from heat, stir in the cream, stir again and pour into the ice cream maker. Start the appliance.
Mini tatin: Divide the apples in half, peel them, rub them, then sauté in a pan
with the sugar, the butter and the vanilla pod opened like a book, on the heat at least for 10-12 minutes, that is until they are well caramelized. Arrange the caramelized apples
in 8 tart tart molds and cover with a pastry disk
slightly larger in diameter, slightly tucking the edge. Bake at 190 ° C for 15-17 minutes. Remove from the oven and turn it over immediately.
Coconut Sauce: Mix the coconut milk with half a spoon of sugar and 1 tablespoon
of corn starch. Check that there are no lumps, then cook for 5-8 minutes from the boil, that is until the sauce has thickened. Serve the mini tatin with bitter almond ice cream and the coconut sauce in small bowls. Complete to taste with fresh coconut flakes.
Recipe by Davide Brovelli
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