Advertisement
Goat’s Milk Caramel with Green Apple Sorbet, Fleur de Sel, and Hazelnut Brittle
- Serves
6
- Difficulty
Easy
Published 2003
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 1 cup 1 teaspoon
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement