List of Ingredients
- 2 C. of milk
- 1/2 C. of Sugar
- 6 of egg yolks
- 1/2 C. of cream
- 1/4 LB. of almonds
- 1 of vanilla bean pod
- 2/3 C. of sugar
- 3/4 STICK of Butter
- 4 of Golden Delicious apples
- 2 of rolls puff pastry dough
- 1 C. of coconut milk
- Sugar
- Cornstarch
Method
Almond ice-cream: Chop the almonds, soak them in the milk, and let them infuse overnight in the refrigerator. Bring the milk to a boil along with the almonds and the vanilla bean pod, opened lengthwise. Mix the egg yolks with the sugar; strain the milk directly into the egg yolks and mix well; bring everything back over the heat until it reaches 180°F. Remove the mixture from the heat, add in the cream, mix again, and pour it into an ice cream maker. Start the machine.
Mini tarte tatins: Cut the apples in half, peel and core them, then sauté them in a pan with the sugar, butter, and vanilla bean pod opened lengthwise over low heat for 10-12 minutes, until they are nicely caramelized. Place the caramelized apples into 8 tartlet tins and cover with a disc of puff pastry dough with a diameter slightly larger than the tartlet tin, and slightly tuck in the edges. Bake at 375°F for 15-17 minutes. Remove them from the oven and turn them over immediately.
Coconut sauce: Mix the coconut milk with 1/2 tablespoon of sugar and 1 tablespoon of cornstarch. Ensure that there are no lumps, then bring to a boil and cook for 5-8 minutes, until the sauce becomes thick. Serve the mini tarte tatins with the almond ice cream and the coconut sauce in separate small bowls. Garnish to taste with fresh shredded coconut.