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3D apple with fudge parfait and gold chocolate cream

Apple based on an apple mousse with a soft parfait and a beautiful chocolate cream with caramel and toffee.

Ingredients

1lDebic parfait
500gFudge

200gDebic crème brûlée
200gcallets gold chocolate

200gcallets gold chocolate
397gCondensed milk

2gAgar Agar
200ggreen apple purée

curvy leaf
chocolate-hazelnut crunch
apple blossom

Preparation

  1. Cut the fudge into small cubes and dissolve 300 grams in 150 grams of Debic parfait.
  2. Whip the rest of the parfait until airy in the food processor and then carefully mix in the fudge cream and the remaining fudge cubes.
  3. Pour into a freezer container and freeze.
  4. For serving, squeeze into small balls.

  1. Heat the crème brûlée to a maximum of 70˚C and pour it warm over the gold callets.
  2. Let it sit briefly and stir until smooth.
  3. Let cool to 7˚C and transfer to a suitable piping bag.

  1. Heat the milk and dissolve the chocolate in it, stir until smooth and set aside to cool.

  1. Cook the apple purée for 1 minute together with the aga and cool down.
  2. Blend with the blender into a fine gel and pass through a fine sieve.
  3. Transfer to a piping bag.

  1. Draw a straight line of chocolate sauce with a brush across the plate.
  2. Place the thawed 3D apple in the middle of the line.
  3. Pipe some drops of chocolate cream and apple gel on the line.
  4. Squeeze some balls of parfait and place on the plate.
  5. Top with some chocolate-hazelnut crunch, apple blossom, and some chocolate curvy leaf.