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.
Executive Producer of THE REAL DEAL Cooking Channel on Youtube.
“There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it”.
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DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5” https://goo.gl/yUjnPj
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DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75″
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John Boos cutting board http://goo.gl/Kw9Zfc
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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
Jelly
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
Add
10 ounces (300g) organic granny smith apple, cut into small dice
1/4 squeezed lemon juice.
Method
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.
Method
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
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Episode 1
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Delicious!: A Novel
Random House Inc (as of October 13, 2020 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
Price: $9.99
Delicious
(as of October 13, 2020 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
Price:
Tell me again who is gordon ramsay? Man i got bruno dont gimme that weak stuff
Hi.you are the best ..i did a lot of recipes from your channel .it’s very success .
i need your help with what i can replace pectin apple ?
Noo dont died
Oooo
J’en salive !
Ur voice gay
can someone please list the tools needed to prepare this?
edit: though my most important question would be where can I get them?
Congratulations, your channel is incredible, you’re amazing and I like your recipes too much. Please, can someone give me the recepe of the ganache? I don’t see the amounts
Mango shaped dessert ?
Bruno, will you be my Daddy?
Louisiana is lucky to be French
No emotion
Which pectin is it?
What I can replace a liquor
WHAT ACCENT IS THIS
well, i dont speak english, but ” es increíble el postre que preparas, increíble muy bueno!!!”
Amazing!!!
diced appol
I was appreciated this apple after i watched in your Video. But the inside of apple , it isn’t secret flavor as i hope .
The end was cool
If you were making this ahead of time, would you freeze or refrigerate it?
is he not making any new Video
What are the name of This dessert
I think the best so far is the peach one… It looked so real..
You should consider giving lessons, I’d sign up in a heart beat.
Great work sir.
I like what you are doing but for me you always over played
You give so much knowledge …& quality
True master of your craft
What else can we expect
You did work with Alain ducasse
Did he die at the end?
If I don’t have white chocolate couverture, what’s the ratio of white chocolate and cacao butter should I add?
5:46 … sexy?
Every single time this guy breathes, a vanilla bean grows I swear to god
amazing…. last part funny as hell hahahah..
The way this guy speaks makes me uncomfortable. But his vids are great though.
Pure dedication
I tried to make this but the apples just fell apart when coming out of the mold. I followed the recipe to the letter. I have been gathering ingredients to make this for weeks and am disappointed this is the outcome. Was my freezer not cold enough? Any other suggestions for how to make this work?
Sir i would like to be your intern
Amigo Bruno, quiero un curso de tus productos pero en español, un abrazo. Mi correo genaroaquiles@gmail.com
Hi wouldn’t the ground tumeric glaze at the end make it taste bitter? I’ve had ground tumeric before its very bitter.
Thank you for the recepe chef!