This is one of my favourite desserts, an Apple Tart Tatin. Armagh apples poached in a local cider (Mc Ivors Cider) with a great ice-cream flavoured with cinnamon. I love white chocolate mixed with Malto Dextrin and to top it off with Pistachios, mmm!
– 1 pt cider
– 1 pt water
– 1 vanilla pod
– 8 lime leaves
– 200g sugar
– 8 star anise
– 4 apples
– 100g caramel syrup
– 8 puff pastry disks
1. Place all the ingredients into a saucepan, apart from the apple, and bring to the boil
2. Peel & core the apples and cut them in half
3. Place into vac pac bags with the infused liquid and cook in a water bath @ 64oc for 45 mins
4. Remove from bags and cut across the apples.
5. Place the apples into pre lined mould with the syrup on the bottom
6. Place the puff pastry disk on top and bake @ 190oc for 17 mins
7. Remove from the oven, turn out and serve
Cinnamon Ice Cream
– 209g egg yolks
– 168g sugar
– 1 pt milk
– 1 pt cream
– 1 vanilla pod
– 3 cinnamon sticks
1. In a saucepan combine the milk, cream, vanilla and cinnamon and bring to a simmer
2. In a mixing bowl, whisk the yolks and sugar till light and fluffy
3. Add the infused mix to the yolks and return to the heat to cook out
4. Allow to cool over night before churning the mix in an ice cream machine
– 100g white chocolate
– pistachio paste to taste
– 30g chopped pistachios
– malto dextrin
1. Melt the white chocolate and add in the paste
2. Combine with malto dextrin until a soil like texture is achieved
3. Add in the chopped pistachios
Noel is the Executive Head Chef at the five star Lough Erne Resort in Co. Fermanagh. He has worked in some of the top restaurants in the world alongside renowned chefs Paul Rankin, Jean-Louis Palladin and Alice Waters. After working all over Northern Ireland and opening his own restaurant, Trompets, Noel spent seven years as Executive Head Chef at Castle Leslie, Co. Monaghan before moving to Lough Erne.
The resort offers a variety of innovative dining experiences, all of which have quality and authenticity at their heart. From the award winning Catalina Restaurant to the Loughside Bar & Grill, Noel and his team cater to all dining needs. The innovative Halfway House offers light bites to golfers enjoying the Nick Faldo course and a range of Afternoon Teas are available in the Blarney Bar.
Noel’s philosophy at Lough Erne is about finding the very best local ingredients and letting the natural flavour of the food shine through simple cooking. His commitment to supporting local farms and producers has established Noel as a hero of the Northern Irish food industry.