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Francisco Migoya

Apple Tatin Ice Pops

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Preparation info
  • Yield:

    717 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

Tatin Base

  • Sugar 200 g 7.05 oz 24.91%
  • Ground cinnamon

Method

  1. For the Tatin base: Preheat a convection oven to 150°C/300°F.
  2. Make a dry caramel (see method) with the sugar in a small sauté pan over high heat.
  3. Pour it into a cake pan

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