Dessert Poutine
Ease of Preparation: Complex
Yield: 4 Servings
You’ve never seen a poutine like this before! Crisp, tart Granny Smith apple “fries,” crunchy meringue-kiss “curds,” and rich rum caramel “gravy” combined to make a world-class dessert in a distinctly Quebecois style!
Ingredients:
For the Meringue “Curds”:
- 2 egg whites, room temperature
- 1/4 teaspoon (1.25 ml) cream of tartar
- 1/8 teaspoon (0.75 ml) salt
- 1/2 cup + 1 tablespoon (135 ml) powdered sugar
For the Apple “Fries”:
- 6-8 Granny Smith apples
- 1 cup (240 ml) flour
- 1/4 cup (60 ml) cornstarch
- Vegetable oil, for frying
- 1/2 cup (120 ml) sugar
- 1/4 cup (60 ml) ground cinnamon
For the Rum Caramel “Gravy”:
- 3/4 cup (180 ml) sugar
- 1/4 cup (60 ml) hot water
- 1 cup (240 ml) whipping cream
- 2 tablespoons (30 ml) dark rum
- 1 teaspoon (5 ml) vanilla extract
- 2 teaspoons (10 ml) butter, cubed, cold
Method:
For the Meringue “Curds”:
Preheat the oven to 200 F (95 C)
In the bowl of a stand mixer, combine the egg whites, cream of tartar, and salt.
Using the whisk attachment, beat until stiff peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.
Transfer the meringue into a pastry bag with a decorative tip, and pipe out onto a parchment-lined baking sheet.
Bake for 1 1/2 hours. Turn off the oven with the meringues still inside and allow the meringues to sit for 3 more hours inside the oven.
For the Apple “Fries”:
Using a French mandolin or very sharp knife, cut the apples into French fry-sized battonets.
Combine the flour and cornstarch in a bowl. Toss the apple battonets in the mixture.
In a Dutch oven, bring the oil to 350 F (175 C).
Shake the excess flour off the apples and fry in batches until golden brown, 3-4 minutes.
Meanwhile, combine the sugar and cinnamon in a bowl, stirring to mix.
Using a spider strainer, strain the apples out of the hot oil and onto a paper towel-lined plate to absorb excess oil.
Toss the apple fries in the cinnamon sugar.
For the Rum Caramel “Gravy”:
In a heavy bottomed saucepan over high heat, combine the sugar and hot water. Cook, swirling the pan occasionally but not stirring until the mixture is a deep amber color, 5-7 minutes.
Remove the pan from the heat and carefully add the cream, noting that the mixture will sputter and steam.
Return the pan to the heat and reduce to medium. Cook, stirring occasionally, until thick and creamy, 5-6 minutes.
Remove the pan from the heat and stir in the rum, vanilla, and butter until completely incorporated. Keep warm.
To Assemble:
Transfer the warm Apple “Fries” to serving bowls. Sprinkle the Meringue “Curds” overtop and drizzle with the Rum Caramel “Gravy”. Serve immediately.