“Ollebrod”, apple and salted caramel
by Christoffer Hruskova

Ingredients

Bakery

  • 400g of dark rye bread

Beverages

  • 700ml of stout

Dairy

  • 125ml of milk
  • 10g of butter
  • 250ml of double cream
  • 250g of butter, diced

Fruit & Vegetables

  • 50ml of apple juice
  • 1/2 lemon, zest and juice
  • 250ml of apple juice
  • 1 dash of lemon juice

Store Cupboard

  • 1 vanilla pod
  • 60g of dark brown sugar
  • 1 pinch of salt
  • 100g of caster sugar
  • 5 egg yolks
  • 3g of sea salt
  • 50g of caster sugar
  • 1 1/2 gelatine leaves, soaked
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