Ingredients

1 pc Hakka Plain Roti Paratha  
1 Granny Smith apples 
100g melted butter 
50 g caster sugar 
cream frangipane (See recipe) 
caramel sauce (See recipe) 
vanilla bean ice cream 
strawberry, mint to garnish 
icing sugar to dust 

Cream Frangipane

½ cup ground almond meal 
¼ cup castor sugar 
1 egg 
3 Tbs softened butter 
¾ Tsp vanilla extract 
1 Tbs Rum 
1 Tbs Flour

Method

Using a food processor, combine all ingredients until a smooth and creamy paste is formed. 

Fill a piping bag with the frangipane paste and set aside.

Caramel Sauce

200g white sugar 
90 g unsalted butter 
120 g double cream 
(eg King Island Cream) 
1 Tsp Sea Salt (Eg Maldon salt)

Method

1. Add sugar to a thick bottomed pan. Cook till deep brown in colour. 
Take off heat and add butter. 
2. Pour in cream and whisk until it has an even consistency. 
3. Stir in salt. When cool, pour into a squeezy bottle. 

Method

1. Pre heat oven to 180°C. 

2. Peel and core apples. Cut in half, length ways. Slice each approximately 4mm thick. 

 

3. Place roti breads on greased baking tray.  

4. Pipe frangipane cream onto each roti and fan apples slices over the frangipane. 

5. Brush each flan with melted butter and sprinkle with castor suger. Bake in oven till golden brown about 12 minutes. 

 

6. Once cooked remove from tray, place on plate and drizzle with caramel sauce, ice cream and garnish.