Poached apple with chocolate mousse and cinnamon sabayon

Name: Poached apple with chocolate mousse and cinnamon sabayon
Ingredients: 100 ml Lemon juice; 1 l White wine; 1 units.items vanilla pod; 1 kg small Jonagold apples; 500 ml Sugar water (1:1); 5 g Star anise; 2 units.items cinnamon sticks; 400 ml Debic crème brûlée; 125 g Flour; 125 g Icing sugar; 100 g egg white (pasteurized); 125 g Unsalted butter; 100 g Almond powder; 50 g Raisins; 100 ml Limoncello; 1 g Cinnamon powder; 500 ml Chocolate mousse; 1 l CHEF Fond Demi Glace

A delicious autumn dessert by Debic with the taste of apple, cinnamon, and star anise.

Ingredients

100mlLemon juice

1lWhite wine

1units.itemsvanilla pod

1kgsmall Jonagold apples

500mlSugar water (1:1)

5gStar anise

2units.itemscinnamon sticks

400mlDebic crème brûlée

100gegg white (pasteurized)

1gCinnamon powder

500mlChocolate mousse

125gFlour

125gIcing sugar

125gUnsalted butter

100gAlmond powder

50gRaisins

100mlLimoncello

1lCHEF Fond Demi Glace

Preparation

Heat the wine together with the sugar water, lemon juice, and spices.
Peel the apples and core them in several places with a small Parisian scoop.
Poach the apples and the scooped-out balls until tender in the warm liquid.
Cool down and store in the poaching liquid.

Mix the sabayon and the crème brûlée together with the egg white and cinnamon powder, pour into a half-liter siphon bottle, and charge with one gas cartridge.
Place in a bain-marie at exactly 65°C.
Whip the chocolate mousse in the stand mixer until it reaches the consistency of whipped cream and transfer to a suitable container.
Let set in the refrigerator.
Soak the raisins in the limoncello.

For the crumble, combine all ingredients in a bowl and mix loosely by hand.
Gently rub the dough between your hands to form crumbs.
Let rest for 2 hours at room temperature, then bake for 15 minutes in an oven at 160°C.
Store in a well-sealed container.

Warm the apples in the poaching liquid and arrange on the plate.
Add the quenelles of chocolate mousse and finish with the crumble, raisins, and cinnamon sabayon.