Raspberry Poached Apples With White Chocolate And Fennel Cream
Prep Time:
30 minutes
Cook Time:
45 minutes
Servings:
Ingredients
  • 2 cups frozen raspberries
  • 2 cups water
  • 1 cup sugar
  • 4 small apples
  • 2/3 cup milk
  • 2 cups heavy cream
  • 1 tablespoon fennel seeds
  • 4 egg yolks
  • 12 ounces white chocolate
  • 1/2 cup unsalted butter
  • 2 sheets gelatin
Directions
  1. Place the raspberries, water and sugar in a blender. Blend until smooth and strain.
  2. Pour the raspberry liquid into a pot. Peel and core the apples and place them in the liquid.
  3. Bring to a simmer and cook the apples until they are tender all the way through but not mushy — use a cake tester or paring knife to check.
  4. Take the apple and set aside. To make the sauce; reduce the raspberry liquid until it develops a saucelike consistency.
  5. Set aside to cool.
  6. To plate, place an apple in the middle of a shallow dish or bowl, drizzle sauce around it and garnish as desired.
  7. Bring milk and cream to a boil with the fennel seeds in a medium saucepan.
  8. Whisk the egg yolks together in a large bowl, then strain the milk and cream over them, whisking constantly while doing it (this will prevent the eggs from cooking). 
  9. Transfer the mixture back to the pot and heat up until it reaches 180F, then stir with a wooden spoon. 
  10. Bloom the gelatin in cold water for 5 minutes, then squeeze out the water. 
  11. Add in the chocolate, butter and gelatin, blend with a hand blender until smooth. 
  12. Cool down, then pour over the apples and serve.