Dessert 'Apple'

Baking and Desserts • European

Time 1 hour

Ingredients 13

Servings 10

Description

The recipe was shared with us by John Smith, a pastry chef at a popular American restaurant.

Ingredients

Gelatin 0 oz
White Chocolate 10 oz
33% Cream 10 fl oz
Apple juice with pulp 10 fl oz
Pickled Apples 15 oz
Meyer Lemon Juice 5 fl oz
Ascorbic Acid Powder 0 oz
Cocoa Powder 0 oz
Pectin 0 oz
Sugar 5 oz
Red Food Coloring 0 oz
Red Food Coloring 0 fl oz
Rose water 0 oz

Step-by-Step Guide

Step 1

First, prepare the apple jelly. In a saucepan, mix sugar with pectin, add 270 ml of apple juice and 50 ml of lemon juice.

Step 2

Place over low heat, bring to a boil, and cook for 1 minute, stirring.

Step 3

Remove from heat, let cool slightly, cover with plastic wrap, and leave until completely cool.

Step 4

Next, prepare the filling: peel and core the apples, and cut them into small cubes.

Step 5

Mix with 70 ml of lemon juice, 1 gram of rose paste, and ascorbic acid.

Step 6

Heat in the microwave until semi-soft. Cool and fold into the apple jelly.

Step 7

Divide the mixture into half-sphere molds with a diameter of 5 cm and freeze.

Step 8

Remove the frozen half-spheres from the molds, and stick two together to form balls.

Step 9

For the whipped cream with white chocolate, heat the cream with 80 grams of white chocolate, 60 ml of apple juice, and 2 grams of rose paste in a water bath until fully dissolved.

Step 10

Soak the gelatin in cold water until it swells, squeeze out excess water, and fold it into the chocolate mixture. Whip the cream with an immersion blender.

Step 11

Set aside part of the cream for the final shaping of the apples. In half-sphere molds with a diameter of 6 cm, place half of the whipped cream, immerse half of the apple filling balls into it, and freeze again.

Step 12

Remove the molds, fill the second half of the cream into the half-spheres, and immerse the prepared balls open side down so that they form into spheres. Freeze the preparations.

Step 13

Remove the frozen preparations from the molds, shape them into apples, trimming excess and adding remaining cream where necessary. Finally, freeze the shaped apples.

Step 14

Prepare the glaze: melt cocoa butter and 150 grams of chocolate separately to a temperature of 105°F, mix thoroughly, add food coloring, and blend with an immersion blender until completely homogeneous and smooth, then reheat to 115°F.

Step 15

Remove the apple preparations from the freezer and coat them with the glaze: insert a skewer into the apple, dip the preparation into the glaze, remove, let excess glaze drip off, and dip again.

Step 16

Remove, wait for the glaze to set, place the apples on a cold baking sheet or cutting board lined with parchment paper, and refrigerate to thaw.

Step 17

Before serving, add a chocolate twig, a leaf (from an apple tree or, for example, lime), and spray with water from a spray bottle.