This is not an apple!. This dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish. A stunning dessert made with white chocolate mousse and an apple jelly insert…
This recipe is inspired by Cedric Grolet, a French luxury patissier from the Meurice (Alain Ducasse) Palace in Paris.
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KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
DALSTRONG Chef Knife / Omega Series / VG10-VX – 8.5″ Kiritsuke /Limited Edition Set / Acacia Wood Stand – Sheath
DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5” https://goo.gl/yUjnPj
DALSTRONG Knife Set Block / Gladiator Series https://goo.gl/8KblfU
DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75″
Pastry bowls http://goo.gl/pTTBc7
John Boos cutting board http://goo.gl/Kw9Zfc
Silicone Velesco Mat http://goo.gl/0frtkM
Pastry bowls http://goo.gl/pTTBc7
All Clad 600 Wats immersion blender https://goo.gl/s8pAXP
Silikomart Apple Silicone Mold with Support https://goo.gl/heFPbv
Golden Delicious Apple Shaped Dessert Recipe.
Apple Jelly Inserts
1.2 cups (300g) organic apple juice or golden delicious (or similar varieties) juiced out from a juicer
3 Tbsp (50g) limoncello or manzana verde (green apple liquor)
1 ounce (30g) cristalized ginger, minced (optional)
2 Tbsp (20g) sugar
1/2 Tbsp (6g) apple pectin
2 grams gelatin sheet
10 ounces (300g) organic granny smith apple, cut into small dice
1/4 squeezed lemon juice.
Soak gelatin in cold water to soften and drain. Mix sugar and pectin; set aside. Warm up apple juice, limoncello, ginger and vanilla. Mix in the sugar-pectin mixture. Bring to boil and simmer for 2 minutes. Remove from heat, whisk in gelatin. Transfer apple jelly onto a small baking tray lined with plastic wrap. Let cool and chill completely. Meanwhile, peel and dice green apples into small cubes (brunoise) and toss in lemon juice and chill.
In a food processor, smooth out the chilled apple jelly and add about 2 ounces / 60g diced apples; give a few more pulses. Remove apple jelly mixture from the food processor and fold in remaining diced apples. Scoop out and fill the mini demi-sphere silicone mold and freeze completely. Unmold apple inserts (wear disposable gloves) and seal them by 2 and shape into 1 ounce (30g) spheres. Freeze asap.
White Chocolate Vanilla Mousse
0.8 (180g) whole milk
1/2 tsp (3g) vanilla powder or paste
0.2 ounce (6g) gelatin sheets, softened
12 ounce (350g) white chocolate couverture*, melted
1.5 cups (360g) heavy cream, whipped to soft peaks.
*Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate. In addition to taste better, it is also much easier to work with.
Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside. Meanwhile, melt white chocolate over water-bath, (the bottom of the bowl should not touch the boiling water). Stir every so often. Do not over heat chocolate; remove once just melted. Heat up milk and vanilla (no boiling nenessary). Turn off heat and mix in gelatin and add melted chocolate. Give a good emulsion using an immersion blender. Let cool to 86ºF (28/30ºC), fold in whipped cream. Use immediately. More @ www.brunoskitchen.net