Sesame Tuile Napoleon with Gingered Apple Flambe
Makes 3 cups batter, 1 cup batter yields 1 cookie sheet
1/4 cup milk
9 tablespoons unsalted butter
1 cup sugar
3 tablespoons corn syrup
1/8 teaspoon kosher salt
2 1/2 cups white sesame seeds, untoasted (plus more for garnishing finished dish)
1 tablespoon butter
1 tablespoon minced ginger
3 large Fuji apples, peeled, cored, halved, 1/2-inch slices
1/3 cup Gosling's rum
2 tablespoons brown sugar
Juice and zest of 1 lemon
Store bought Tempt Vanilla Hemp Ice Milk or other high quality vanilla ice cream
To make tuiles: in a saucepot, bring milk, butter, sugar, salt, and corn syrup to a simmer. Pour over sesame seeds in a heat-proof bowl and stir to combine. When cooled, cover with plastic wrap and refrigerate overnight. The next day, spread mixture on a silpat on a rimmed baking sheet and bake at 300 degrees convection (325 standard) until golden brown (20-25 min.) Let cool before breaking apart (about 10 minutes).
To finish: in a small saute pan, melt the butter and add the ginger and apples. Saute until apples are almost soft, about 4 minutes. Flambe with rum, reduce 3/4 away. Add sugar, zest, juice and check for flavor. Make napoleon, alternating. Serve with ice cream on the side. Garnish all with sesame seeds.
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