Apple Terrine, Salted Thyme Caramel, Shortbread And Vanilla Ice Cream

Ingredients - Serves 6

8-10 English apples
100g butter, melted
1 lemon, juiced
2 tbsp brown sugar
100g sugar
250g caster sugar
130ml double cream
50g butter
1 tsp salt
1tsp thyme (fresh)
125g butter
55g caster sugar
180g plain flour

Method:

Grease and line a loaf tin with greaseproof paper, on all sides.
Pre-heat an oven to 150˚C (fan).
Peel all of the apples and thinly slice on a mandolin about 1mm - 1.5mm thick.
Slice the sides rather than across the core.
Place all of the slices in a bowl and toss with the lemon juice.
Line the loaf tin with the apple slices, make sure the bottom is as neat and close to the edges as possible as this is the top of the terrine.
Build up the layers, brushing melted butter on each layer before starting the next.
Once the tin is full and the apples protrude about 1cm above the top of the tin sprinkle over the brown sugar and wrap with foil.
Place into the oven for 90 minutes.
After 90 minutes remove the foil and cook for a further 30 minutes uncovered.
Allow to cool and place another loaf tin on top the apples Weigh it down with some tins and place in the fridge to set overnight.

To make the shortbread cream the butter and sugar together.
Add the flour and mix together until it forms a ball (add a small dash of water if required).
Roll out between two sheets of baking paper to around 1.5mm thick.
Cut into rectangles the same length as the width of the terrine and 2cm wide.
Place on a baking tray and bake for 20 minutes at 180˚C.

For the caramel sauce heat the sugar and water in a pan on a medium heat until the sugar melts (don't stir it as it will crystallise!)
Heat the sugar to 170˚C, then add the butter and stir in.
Once melted add the cream, salt and thyme and take off the heat and allow to cool.

To plate, turn out the terrine and carefully cut into 2cm wide slices.
Place the slices on top of the shortbread and top with a generous spoonful of warmed caramel.
Serve with vanilla ice cream on the side

Recipes have been created by Masterchef finalists Billy and Jack to coincide with their partnership with the UK’s leading food thermometer brand Thermapen, who have recently launched their Campaign Against Dry Turkey.
To find out more, please visit https://thermapen.co.uk/