“Ollebrod”, apple and salted caramel


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  • 400g of dark rye bread
  • 700ml of stout
  • 125ml of milk
  • 50ml of apple juice
  • 1 vanilla pod
  • 60g of dark brown sugar
  • 10g of butter
  • 1/2 lemon, zest and juice
  • 1 pinch of salt

Baked salted caramel

  • 100g of caster sugar
  • 250ml of double cream
  • 250g of butter, diced
  • 5 egg yolks
  • 3g of sea salt

Apple foam

For the ollebrod, cut the crust off of the rye bread and discard, then cut the bread into small pieces. Place in a pan, cover with half of the stout and allow to soak overnight
  • 400g of dark rye bread
  • 350ml of stout
The next day, add the milk, apple juice, vanilla, dark brown sugar and remaining stout to the soaked bread. Transfer to a pan and cook until the bread becomes a thick, smooth porridge. Remove from the heat and add the salt, butter, lemon juice and zest
Preheat the oven to 99°C/gas mark 1/4
Caramelise the sugar in a pan over a medium heat, stirring continually until it reaches an amber colour. While stirring, carefully add the butter until it has melted, followed by the cream - this will cause the sugar to bubble rapidly so be careful
  • 100g of caster sugar
  • 250ml of double cream
  • 250g of butter
Simmer the mixture until the sugar dissolves and the mixture is smooth, approximately 2-3 minutes. Place the egg yolks in a mixing bowl and slowly pour in the warm liquid, stirring continuously. Season with salt, then pour into an ovenproof tray and bake in the oven for 40-50 minutes
Bring the apple juice and sugar to the boil, remove from the heat and add the bloomed gelatine. Allow to cool, then add a squeeze of lemon juice
Transfer the apple liquid to an espuma bottle and add 2 canisters, keep it refrigerated until required
To plate, divide the ollebrod between 4 plates, top with a quenelle of salted caramel and add the apple espuma foam
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