Compóit Úll le Fuisce - Apple Compote with Whiskey, Caramel and Custard Compóit fuisce úill le briosc choirce, caramal almóinne agus custard fanaile Do thriúr-ceathrar Whiskey apple compote with, oat crunch, almond caramel and vanilla custard Serves 3-4 Don chompóit úill 3-4 briosca coirce [hob-nobs nó oaties] 2 úll granny smith 25ml fuisce 50ml uisce 30g siúcra mín measctha le ½ tsp peictin nó 30g siúcra suibhe Gráinnín clóbh Gráinnín pimeantó For the apple compote 3 -4 oat biscuits [hob-nobs or oaties] 2 granny smith apple 25ml whiskey 50ml water 30g caster sugar mixed with ½ tsp pectin or 30g sure set jam sugar Pinch of clove Pinch of pimento Don charamal almóinne 60g im almóinne [an cineál mín] 80g síoróip órga 20ml bainne soighe Gráinnín miso For the almond caramel 60g almond butter [smooth variety] 80g golden syrup 20ml soy milk Pinch miso Don chustard fanaile 1 phacáiste tófú mín 30g ola cnó cócó mínphróiseáilte [ag teocht an tseomra nó leáite] Spbh úsc fanaile 50g siúcra reoáin Gráinnín tuirmiric/salann Calóga almóinne Teastóidh 3-4 gloine/babhla leathana le haghaidh milseog, 1 phota beag le clár, babhla beag agus greadtóir, cumascóir nó cumascóir maide agus crúsca, croíghearrthóir úll For the vanilla custard 1 carton silken tofu 30g refined coconut oil [room temp or melted] Tbsp vanilla extract 50g icing sugar Pinch turmeric/salt Flaked almonds You will need; 3-4 wide glasses/bowls for desserts, 1 small, lidded pot, small bowl and a whisk, blender or a stick blender and jug, apple corer Modh Method I dtosach, bris agus roinn na brioscaí eorna idir na gloiní, briosca amháin an duine. Bain an croí agus an craiceann de na húlla, gearr ina bpíosaí beaga agus cuir i bpota beag é leis an fuisce agus uisce. Cuir isteach an clóbh agus pimeantó. Cuir clár ar an bpota chun an gal a choinneáil istigh agus tabhair an pota chuig suanbhruith. Measc an siúcra agus an peictin i mbabhla, cuir iad sin leis na húlla ar suanbhruith agus cócaráil ar feadh timpeall 2 nóiméad go dtí go mbíonn na húlla bog. Nuair a bhíonn siad bog, bain an pota den teas agus roinn an meascán úill idir 2 ghloine. Is gá na húlla a fhuarú sula mbogtar ar aghaidh chuig an gcéad chéim eile. Nuair atá siad ag teacht an tseomra, féadfaidh siad dul sa chuisneoir ar feadh timpeall leathuair an chloig le héirí ramhar. Firstly, crumble and divide the oat biscuits between the glasses, one biscuit per portion. Core and peel the apples, Dice into small pieces and add it along the whiskey and water to a small pot. Add the clove and pimento. Put a lid on the pot to keep in the steam and bring the pot to a medium simmer. Combine the sugar and pectin in a bowl, add these to the simmering apples and cook for about 2 minutes more until the apples are tender. When they are tender remove the pot from the heat and divide the apple mixture between 2 glasses. The apples need to cool before moving to the next step. Once they are at room temperature, they can go into the fridge for about half an hour to firm up fully. Chun an caramal a dhéanamh cuir an síoróip, im almóinne, bainne soighe agus miso i bpota beag ar theas íseal agus gread go dtí go bhfuil sé uachtarach agus eiblithe. Cuir an caramal os cionn na n‑úll atá fuaraithe anois agus cuir na gloiní ar ais sa chuisneoir. Chun an custard a dhéanamh, cuir an pacáiste tófú mín, an ola cnó cócó, fanaile, siúcra reoáin, tuirmiric agus salann i gcumascóir nó nutri bullet agus measc go mbeidh sé mín amhail veilbhit. Brisfidh teas agus frithchuimilt na lann síos an ola cnó cócó. Nuair atá sé mín, cuir an custard os cionn an charamail. Cuir roinnt calóga almóinne tóstáilte ar an mbarr agus cuir sa chuisneoir é ar feadh cúpla uair an chloig le héirí ramhar agus fuarú go hiomlán. To make the caramel add the syrup, almond butter, soy milk and miso to a small pot over a low heat and whisk until it is creamy and emulsified. Spoon the caramel over the now cooled apples and place the glasses back in the fridge. To make the custard; Add the carton of silken tofu, the coconut oil, vanilla, icing sugar, turmeric and salt to a blender or nutri bullet and Puree until velvet smooth. The heat and friction of the blades will break down the coconut oil. When smooth, spoon the custard over the caramel. Sprinkle with some toasted flaked almonds and place in the fridge for a couple of hours to fully firm up and chill through.