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

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

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.


  • 1 quart fresh goat’s milk
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ¼ cup ground hazelnut brittle or peanut brittle (store-bought is fine)
  • 2 large green apples, such as Granny Smith
  • 1 teaspoon fleur de sel
  • ½ cup green apple sorbet


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 caramel, 50 to 60 minutes. Pour into a heatproof bowl, cover, and refrigerate until cold, at least 2 hours.

Spoon 2 or 3 tablespoons of the caramel into each of the glasses to fill about 2 inches. Then spoon in half the hazelnut brittle.

Peel and core the apples; slice them ¼ inch thick, then cut crosswise into ¼-inch dice. Spoon the apple into the glasses, sprinkle with the fleur de sel, and then spoon in the sorbet. Finish with the remainder of the hazelnut brittle. Serve at once.