For 4 people

Prep time: 30 mins plus freezing

Cooking time: 25 mins

Ingredients

Apple Tarte Tatin

8 granny smith apples

100g sugar

50ml Kikkoman Soy Sauce

1 lemon

500g puff pastry

50 g butter

100g caster sugar (use to make a caramel)

CaramelIce cream

210g sugar

900ml full fat milk

9 egg yolks

30g caster sugar

30g milk powder

120g finished beurre noisette from 200g of butter

Method

Caramel Ice cream

To make ice cream, make a caramel from the 210g of sugar by heating in a saucepan until dissolved and deep gold. Once it’s ready, add the milk and stir into the caramel. Mix in the egg yolks, remaining sugar and milk powder together and pour the caramel milk over, cook until a light custard (anglaise) is made. Then mixin the finished cooled beurre noisette and place in ice cream machine and churn until set.Storein thefreezer until needed.

Apple Tarte Tatin

Mix the sugar, Kikkoman Soy Sauce and the lemon juice together until all the granules are dissolved.Next, peel the apples and using a Japanese turning slicer, slice the apples. Once sliced into long continual strips, place folded into a vac pac bag with the sugar, Kikkoman Soy Sauce and lemon juice mixture.Compress to allow all the juices to penetrate the apple.In individual non stick moulds, grease with the butter and pour in a dark caramel made with 100g sugar to cover the base. Remove and drain the apple from the bags and tightly roll up the strips, until the size of the tart mould and then placein mould. Roll out the puff pastry to approx. 5mm thickness and cut so it covers the apple and tucks into the edge of the tart mould. Cook at 180Cuntil pastry golden and cooked through.

To serve

Once cooked, being careful of hot caramel, turn the tarte tatin out onto a side plate and allow to drain. Using the juices that have come out, give the apple a brush to leavea nice shiny glaze.Finally,place onto a serving dish with a ball of the ice cream next to the tart and serve.