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1
Preheat oven to 200 degrees F.
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2
To make the apple chips, slice the apples thinly on a mandolin.
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3
In a saucepan, bring the sugar and water to a boil, add the apple slices, and blanch for 30 seconds.
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4
Remove apples, place on a cookie sheet lined with parchment paper, and bake for 2 hours, or until crisp.
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5
To prepare the apple sorbet, combine all of the ingredients together and strain.
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6
Freeze the mixture in an ice cream machine.
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7
To make the apple sauce, combine the raisins, grape juice, apple juice, sugar, and vanilla seeds, and bring the mixture to a simmer, stirring occasionally for 5 minutes.
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8
Reduce the heat to low, cook gently until the mixture is reduced by half, about 35 minutes.
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9
Let sauce cool at least 15 minutes before serving, or store in refrigerator.
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10
Preheat oven to 375 degrees F.
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11
To make the apple tart tatin, peel, core and slice the apples thinly.
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12
Cut the butter into small pieces.
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13
In a saucepan, combine the sugar and water, and cook to caramel stage, washing down the sides as necessary with a brush and water.
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14
Add corn syrup.
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15
Remove the pan from the heat and whisk in the butter until melted and smooth.
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16
Pour an equal amount of the sauce into 6 (2-inch) ramekins.
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17
Arrange the apple slices over the caramel, filling the ramekins.
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18
Roll the puff pastry out, and using a cookie cutter, cut out 6 (2 1/2-inch) circles, and dock the dough using a fork.
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19
Drape 1 pastry circle over each mold, and tuck the edges in.
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20
Place the molds on a baking sheet, and bake for about 20 minutes, or until the pastry is puffed and golden.
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21
Allow the tarts to cool for at least 1 hour.
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22
Preheat oven to 290 degrees F.
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23
To make the goat cheese timbale, combine the cream cheese, goat cheese, sugar, and vanilla in a mixer using a paddle attachment.
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24
Add the mascarpone and eggs, and mix well.
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25
Spoon the mixture into 6 (2-ounce) timbale molds, cover with foil, and prick the foil with a fork.
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26
Place in a baking pan with water, and bake for 10 minutes.
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27
Rotate the molds and lift the foil to allow the steam to escape.
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28
Replace the foil, and bake for 8 minutes more.
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29
To serve, reheat the apple tatins, and unmold unto a dessert plate.
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30
Unmold the timbale next to the tatins.
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31
Make the Napoleons by layering an apple chip with a small scoop of sorbet, adding another apple chip on top, a scoop of sorbet, and topped with a third apple chip.
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32
Place a bit of the apple raisin sauce on top of the goat cheese timbales, and drizzle some sauce around the timbales and tart.
