Miso butterscotch is an interesting addition in these donuts by Michael Aguilar of WP 24, Los Angeles, featured in our article "Looking East for Inspiration."
Yield: 10 servings
4 gelatin sheets
53 oz/1.5 kg heavy cream
2 vanilla beans
1.76 oz/50 g red miso
2.6 oz/75 g dark brown sugar
0.7 oz/20 g unsalted butter
0.14 oz/4 g agar agar
9.5 oz/270 g fresh egg yolks
13.4 oz/380 g butterscotch ships
1. Bloom gelatin in ice water.
2. In a pot, heat cream with vanilla beans and red miso. Reserve warm.
3. In another pot, caramelize brown sugar and butter to a dark caramel.
Temper in cream, then whisk in agar.
4. Temper cream mixture into yolks and then cook the mixture to 180°F to make crème anglaise. Remove from heat. Strain through a chinois, into butterscotch chips and bloomed gelatin. Burr mix until fully incorporated. Pour immediately into ½ sheet pan lined with lightly greased acetate. Allow to set before putting into refrigerator.
5. Chill completely for 2 hours.
6. Cut into desired shape.
Spiced Apple Donuts
17.6 oz/500 g all-purpose flour
7 oz/200 g granulated sugar
0.35 oz/10 g salt
0.5 oz/15 g baking powder
0.5 oz/15 g pain d’epices mix (cinnamon, nutmeg, cloves, allspice)
2.8 oz/80 g unsalted butter
8.8 oz/250 g milk
1 Fuji apple, cut into small dice
Oil for frying
1. Sift together all dry ingredients into a bowl.
2. Melt butter and reserve warm. Mix milk and eggs together.
Slowly add the dry ingredients to the liquid; mix gently. Then add butter and fold apples in last. Scoop mixture with a small level scoop, then fry in 350° F oil until golden brown.
Caramel Braised Apples
2.2 lb/1 kg granulated sugar
2.2 lb/1 kg water
0.7 oz/20 g apple jack
10 Fuji apples
1. Preheat oven to 350° F.
2. Peel apples, quarter, and remove cores.
3. In a large pot, caramelize sugar to a medium dark caramel.
Deglaze with water using a whisk to completely dissolve caramel. Then add apple jack. Pour liquid into a hotel pan, and add apples. Cover with aluminum foil and roast at 350°F until apples are fork tender.
3 Golden Crisp apples
1. Lay apple on side and cut in half (as if cutting rings). Use small metal ring cutter to remove core. Slice apples on a slicer or mandoline.
2. On a sheet pan lined with a Silpat, lay out apple “O”s. Lightly sprinkle vanilla sugar over apple “O”s. Dry in oven at 200°F for 2 hours. Reserve in dehydrator.
Apple Cider Sorbet
10.2 oz/290 g water
2 cinnamon sticks
1 star anise
3.5 oz/100 g granulated sugar
5.3 oz/150 g glucose powder
1.76 oz/50 g dextrose
0.21 oz/6 g sorbet stabilizer
2.2 lb/1 kg apple cider
0.07 oz/2 g fleur de sel
1. Put water, cinnamon stick, and anise in a pot.
2. In a bowl, combine sugar, glucose powder, dextrose and stabilizer. Rain dry mixture into water mixture while whisking to prevent lumps. Bring mixture to a boil. Remove from heat.
Steep for 30 minutes.
3. Strain syrup into cider and salt. Burr-mix well. Ice bath to chill.
4. Spin in ice cream machine according to manufacturers instructions.
Plate elements as desired.