België (nl)
Dessert: the apple
This dessert consists of the following components: filling, apple mousse, glaze, and 'stem'.Ingredients
250gApple purée
5gAgar
2units.itemsgranny smith apples (peeled and diced brunoise)
green apple liqueur
0.5Cover jelly
1000gApple purée
200gpâte à bombe
24gleaf gelatin
760gloosely whipped cream
90gWater
300gSugar
160gEgg yolk
100gWhite chocolate
50gCocoa butter
225gWater
450gSugar
450gglucose syrup
300gCondensed milk
30gleaf gelatin
450glime chocolate callets
pure chocolate drops
Preparation
- Marinate the apple cubes in a little liqueur. Defrost the puree (add a little water if necessary).
- Add the agar and heat while stirring. Let cool to a jelly.
- Blend smooth in the food processor, together with the covering jelly.
- Pat the apple cubes dry and mix them in.
- Portion with an ice cream scoop into silicone ball molds and freeze until set.
- First make a pâte à bombe from the water, sugar, and egg yolk.
- Boil water and sugar to 121°C.
- Whip the egg yolks at medium speed in a Kitchenaid with a whisk while adding the hot sugar syrup.
- Whip until cold and then weigh out 200 grams for use.
- Soak gelatin.
- Defrost the puree and heat 500 grams.
- Dissolve the gelatin in this.
- Add the rest of the cold apple puree and mix in the pâte à bombe. Finally, fold in the semi-whipped cream.
- Pipe the mousse into the silicone apple molds (fill halfway).
- Press in a frozen apple filling. Fill the mold further and freeze.
- Melt white chocolate and cocoa butter together au bain-marie.
- Remove the apples from the mold and dip in the chocolate mixture. Return to the freezer.
- Boil water with the sugar and glucose syrup.
- Add soaked gelatin and condensed milk and mix well.
- Pour this over the lime chocolate and mix thoroughly. Use at 40°C.
- Dip the frozen apples into the glaze and let them thaw.
- Put some dark chocolate drops in the food processor.
- Turn on the machine and let it run until a ball of elastic chocolate forms.
- Roll stems from this and let them harden.
