600 ml pouring cream
80 g caster sugar
25 g finely grated black truffle
2 titanium-strength gelatine leaves, soaked in cold water
80 ml (1/3 cup) maple syrup
1 vanilla bean, split lengthways and seeds scraped
3 cardamom pods
3 apples, peeled cored and thinly sliced
160 g rolled oats
50 g (2/3 cup) baked almonds
2 Tbs pepitas
1 Tbs sesame seeds
2 Tbs plain flour
Pinch of salt
70 ml maple syrup
1 Tbs sunflower oil
Combine the cream, sugar and truffle in a saucepan and stir over medium heat until the sugar has dissolved. Remove the gelatine leaves from the water and squeeze
to remove any excess liquid. Add to the warm cream and stir to dissolve. Pour the mixture into six 500 ml (2 cup) glasses and refrigerate until set, about 3 hours.
Preheat the oven to 180C and line a baking tray with baking paper. Combine all the ingredients in a bowl, then spread thinly over the prepared tray and bake
until just beginning to brown. Stir with a spoon and continue to bake, stirring often, for about 15-18 minutes or until the mixture is evenly brown. Remove from the oven and allow to cool. The oat mixture will keep in an airtight container for up to 3 weeks.
In a wide-based saucepan combine the maple syrup, vanilla bean and seeds, cardamom and cloves with 80 ml (1/3 cup) of water. Bring to the boil over high heat, then reduce the heat until the mixture is simmering, add the apple slices and stir very gently so the apple doesn't break. Cook for a further 15minutes or until the apple is soft and the liquid has thickened to a syrup, then remove and allow to cool to room temperature. Remove the vanilla bean, cardamom pods and cloves and refrigerate until required.
Remove the creams from the fridge and spoon over the poached apple with a little syrup. Finish with a scattering of oat crunch.
Credits: Extracted from The Truffle Cookbook by Rodney Dunn with photography by Luke Burgess, Lantern, RRP$59.99
Photo Credits: Extracted from The Truffle Cookbook by Rodney Dunn with photography by Luke Burgess, Lantern, RRP$59.99