Apple Cream with Brioche Chips, Salt and Caramel Ice Cream and Popcorn

For the ice cream, bring the milk to the boil with 120 ml of cream and remove from the heat. Beat the egg yolks with 25 g of sugar until frothy, stir in 3-4 tablespoons of the heated milk.

Stir the egg yolk mixture into the milk cream. Heat again (86 ° C), stirring, until the egg-milk mixture is slightly creamy. (Do not boil, it curdles!) Stir in the salt and strain the cream through a sieve.

Boil 3,150 g sugar to a dark caramel, gradually stir in 80 ml cream until a caramel sauce is formed. Mix the sauce with the egg cream and strain through a sieve. Let cool down and freeze in the freezer or ice cream maker for 3 hours.

For the Granny Smith apple cream, reduce the apple juice by half. Beat with egg yolks and sugar on a hot water bath until the mixture is thick.

Soak and stir in the gelatine. Remove from the water bath, let cool down a bit and stir in the butter cubes with the whisk. Cover and let cool down.

Mix the crème fraîche and the creme double to a firm mass. Add the calvados. Mix the apple butter mixture until soft with the creme fraiche mixture. Fill into a piping bag with a large nozzle. Refrigerate.

For the brioche cips, cut the frozen brioche into 15 wafer-thin slices using the machine. Cut out circles 8 cm in diameter.

Line a baking sheet with parchment paper. Mix the cinnamon and sugar and sprinkle half on the paper. Place the brioche circles on top, sprinkle with the remaining cinnamon sugar and cover with parchment paper. Place a second baking sheet to weigh down. Bake in the preheated oven at 180 ° C for 8 minutes. Let cool down.

For the popcorn, pop the corn kernels in a hot saucepan with the lid closed.

Let the sugar caramelize until golden in a hot pan, stir in the butter and salt. Add popcorn. Stir until the caramel is coated on the popcorn. Let cool on baking paper.

Put some of the popcorn aside for decoration, finely chop the rest.