Monday, 16 September 2013

Potato Waffle With Caramelized Apples

Caramelized apples are served with warm potato waffle in this gourmet recipe developed by Chef Georges Wenger. This can be served as a heavy and special breakfast for romantic occasions or as a dessert. Serve it with vanilla ice cream on the side and pair it with damassine liqueur for an unforgettably sublime dish. Damassine is made with wild plums and is the perfect complement to potatoes and apples in this gourmet recipe. If you can’t find damassine liqueur you can also use other types of liqueur to flavor the dish or you can omit it all together, especially if you are planning to serve children.

Use a variety of apples for a wonderful balance of sweetness and tartness. The best kinds of apples for use in these kinds of easy healthy meals are firm and crunchy and retain their structure even when heated or cooked. They should not turn mushy or watery even after long hours of cooking. Some of the best apples for cooking include Granny Smith, Golden Delicious, Cortland, Jonagold, and Pippin.

While this gourmet recipe is simple to make it involves two phases or two layers prepared separately that you should plan and time accordingly for efficiency. You need to make the potato waffle and the caramelized apple cake and then assemble them together with the vanilla ice cream on the plate for the final presentation.

You can make the batter ahead to save some time and allow it to rest before you move on to make the caramelized apple cake. You need a waffle maker or a waffle iron for cooking the potato waffle just as you would cook regular waffles. The potato waffle is best served warm for a luscious contrast to the cold vanilla ice cream. You can make this recipe with leftover mashed potatoes, which is similar to potato puree. Potato puree is only smoother and creamier with the addition of milk and butter.

3 1/2 oz. potato puree
1 ½ tablespoons butter
1 ¾ tablespoons flour
1 egg
1 1/2 tablespoons milk
2 tablespoons sugar
1 lemon peel
Apple cake:
4 apples
3 1/2 oz. caramel
2 tablespoons sugar
1 ½ tablespoons butter
1 lemon juice

1 cup milk
4 yolks
12 1/2 teaspoons sugar
1/2 cup heavy cream
1 ½ tablespoons
Damassine plum

1. To make the batter, mix the potato puree, flour, eggs, sugar, and butter until you get a thick, creamy and even consistency. Pour the waffle batter in the waffle maker. When they are ready, take the waffles out of the grill and cut them up according to their borders.

2. Meanwhile put a lump of butter in a preheated frying pan. Sauté apple slices adding sugar. Add a hint of lemon juice. Let it cook until all the moisture has evaporated.

3. In a buttered baking dish pour some caramel to cover the bottom and line it with the slices of sautéed apples. Mince some fresh apples (not too fine) and place it on top. Separate the cake from the mold or baking dish, turning it upside down quickly and placing the cake in the center of plate.

4. Place the potato waffle on top of the cake as a garnish. Put a scoop of vanilla ice cream on the side. Garnish with a sprig of mint, a slice of dried apple and a little line of caramel. Finish off with a drop of reduced apple juice to give a boost to the apple flavor.

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