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Chef Walter’s Flavors + Knowledge: Gelato With Cognac and Apples

Wednesday, April 19, 2017

 

Serves 8

Ingredients for the gelato

3 ½ tablespoons unsalted butter

2/3 cup sugar, divided

8 tablespoons cognac, divided

1 ½ cups whole milk 

¾ cup heavy cream

5 egg yolks

For the garnishes

3 tablespoons unsalted butter

4 Granny Smith apples, peeled, cored and cut into wedges

5 tablespoons sugar

2 tablespoons cognac

1/3 cup heavy cream

8 tuile bowls, optional

Cinnamon for dusting

Directions

In a skillet over medium heat, combine the butter, and 1/3 cup of sugar. Carefully flambe’ with 6 tablespoons of cognac, and cook until the alcohol evaporates. Stir in the milk and cream, and simmer over very low heat until it becomes a smooth cream.

In a bowl whisk together the egg yolks and the remaining 1/3 cup of sugar. Slowly pour the cream mixture over the yolks, whisking constantly to avoid curdling. Add the remaining 2 tablespoons of cognac, transfer to an ice cream machine, and freeze according to the manufacturer’s instruction.

Meanwhile prepare the garnishes; in a skillet over medium heat, warm the butter. Add the apples and sugar, and cook for about 2 minutes. Carefully flambe’ the apples with the cognac, cook for another 2 minutes, and set aside. Add the cream, and simmer until a smooth, thick sauce forms. Scoop the gelato into the tuile bowls, if desired and transfer to individual plates. Serve the sautéed apples on the side. Drizzle with their sauce and dust with cinnamon.

Tuile bowls

Makes 6

Ingredients

1 sticks (8 tablespoons) unsalted butter, softened

2/3 cup packed light-brown sugar

4 large egg whites, room temperature

1 cup all-purpose flour

Pinch of salt

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees; with rack in middle. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium until fluffy, 2 to 3 minutes. Mix in egg whites, 1 at a time. Mix in flour, salt, and vanilla.

Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons of the batter onto the baking mat. Using an offset spatula, spread batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat process making a second circle on the mat.

Bake, rotating the sheet halfway through, until edges of cookies turn golden, for about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing bottom down to flatten. Let stand in bowl 30 seconds; remove. Repeat with remaining cookie. If cookies become too cool to shape, return them to oven for 20 seconds. Repeat the process of baking remaining batter and forming into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well."  Check out the Chef's website and blog.
 

 

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