Structures of apple
Ingredients
Apple crisp
- 1 tart apple
- 50 gr water
- 50 gr white sugar
- ½ tspn lemon juice
Appel mousse
- 75 gr ginger nuts
- 35 gr butter
- 7 gr leaf gelatine
- 400 gr tart apple
- 50 gr water
- 35 gr white sugar
- 150 double cream
- 200 gr apple juice
- 4 gr leaf gelatine
Honey comb
- 50 gr sugar
- 20 gr golden syrup
- ½ tspn cinnamon
- 3 gr baking soda
Tarte tatin
- 1 tart apple
- 200 gr puff pastry
- 1 egg
- 30 gr sugar
- 30 gr water
Apple ice cream
- 500 gr tart apple
- 100 gr white sugar
- 50 ml water
- 100 gr double cream
- 60 gr cream cheese
Instructions
Apple crisp
- Preheat the oven to 90°C, preferably on a fan setting. Boil the water and pour this in a shallow bowl. Add the sugar and stir to dissolve. Let this cool down until lukewarm. Wash the apple, do not peel it and slice it thinly, even through the core. Dip the apple slices in the sugar syrup to coat both sides.
- Place the apple slices on a wire rack (not on a tray) and transfer to the oven. Leaving the oven door ajar, dry the apples for 30 min or until completely dry and crispy. Remove from the oven and let the apple crisps cool down to room temperature. Store in an airtight container with some kitchen paper for a maximum of two days.
Apple mousse
- Place a dessert ring on baking paper and line with the inside with a plastic strip. To make the base, use a food processor to pulse the biscuits to a breadcrumb consistency, pour in the melted butter and combine well. Scoop the crumbs into a loose-bottomed tin and smooth around with the back of a spoon. Refrigerate to set the butter.
- Soak for the apple mousse the gelatine in ample cold water until soft. Core and dice the apple. On a low heat, stew the apples with the sugar and the water until really soft and mushy. Puree the apples with a stick blender. Melt the gelatine in a pan over low heat and stir in to the apple puree. Allow to cool to room temperature. Whisk the cream to semi-soft peaks and fold into the puree. Pour the apple bavarois in the mould on top of the cold and set cookie base and refrigerate until set for at least two hours.
- Soak for the jelly the gelatine in ample cold water until soft. Melt the gelatine in a pan over low heat and stir in to the apple juice. Allow to cool to room temperature and pour on top of the apple bavarois. Return to the fridge to set, preferably half a day or overnight. Unmold the bavarois by running a knife around the rim and turn upside down on the plate.
Honey comb
- Line a baking tray with baking paper. Mix the caster sugar, cinnamon and syrup in a deep saucepan with a splash of water and simmer over a gentle heat until the sugar has melted. Once completely melted, turn up the heat and boil until you have an amber coloured caramel. Then, as quickly as you can, turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is fluffy, foaming and bubbling.
- Pour on the baking paper immediately but be careful as the mixture will be very hot. Let the honeycomb rest until it is hard and ready to crumble or snap into chunks. Store in an airtight container for maximum a week.
Tarte tatin
- Scoop out small spheres of apple using. Cut circles of puff pastry and wrap around the apple.
- Brush with egg wash and bake in a preheated oven at 180°C for 20 min or until cooked and golden. Set aside for later.
Apple –ice cream
- Core and dice the apple. On a low heat, stew the apples with the sugar and the water until really soft and mushy. Puree the apples with a stick blender. Allow to cool to room temperature.
- Whip the cream to soft peaks. Fold the cream with the cream cheese in the apple pure. Taste and add extra sugar if needed. Store the apple mixture in the fridge until it is completely cold, preferably overnight.
Final assembly
- Churn the ice cream mixture in an ice cream machine according to the machines instructions
- Unmould the apple mousse onto the plate.
- Cook the sugar to a caramel, scoop onto the mini tarte tatin and place them on the plate.
- Crumble the honey comb and place a quenelle of ice cream on top.
- Garnish the plate with extra apple crisps and honey comb.
Stuff to know
This recipe will make 4 sharing platters enough to feed 8 people.
Do not cook the caramels too dark or they be too bitter.
Clean the caramel pots by boiling some water to dissolve the sugar.
Do not add gelatine to a boiling liquid or it won´t set properly.
Do not bake the apple but dry them out in the oven. Leaving the door ajar will allow the steam the escape, helping the apple crisps to dry out. Use a really tart apple for this recipe, like a granny smith.
Do not cook the caramels too dark or they be too bitter.
Clean the caramel pots by boiling some water to dissolve the sugar.
Do not add gelatine to a boiling liquid or it won´t set properly.
Do not bake the apple but dry them out in the oven. Leaving the door ajar will allow the steam the escape, helping the apple crisps to dry out. Use a really tart apple for this recipe, like a granny smith.
