Goat’s Milk Caramel with Green Apple Sorbet, Fleur de Sel, and Hazelnut Brittle

Name: Goat’s Milk Caramel with Green Apple Sorbet, Fleur de Sel, and Hazelnut Brittle
Yield: Serves 6
Cuisine: American
Ingredients: 2 large green apples, such as Granny Smith; 1 teaspoon fleur de sel; ¼ cup ground hazelnut brittle or peanut brittle (store-bought is fine); 2 large green apples, such as Granny Smith; ½ cup green apple sorbet; 1 teaspoon baking soda; ¼ cup ground hazelnut brittle or peanut brittle (store-bought is fine); 1 quart fresh goat’s milk; 1 cup sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

This dish is a play on caramelized apples on a stick—these are in a shot glass. Meant to be eaten from the bottom up with a small spoon, the flavors are all about the apple, and the play of sea salt against the sweetness of the goat’s milk caramel, duke de leche.

You will need 6 tall shot glasses.

Ingredients

1 quart fresh goat’s milk
1 cup sugar
1 teaspoon

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

Put the milk, sugar, and baking soda in a large saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Watch carefully so the mixture does not boil over. Reduce the heat to a simmer and cook, stirring occasionally, until the milk is nut brown and forms about 1 cup of thick