Ingredients
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Apple Jelly
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1.2 cups organic apple juiceor golden delicious (or similar varieties) juiced out from a juicer
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3 Tbsp limoncelloor manzana verde (green apple liquor)
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1 ounce cristalized gingerminced (optional)
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2 Tbsp Sugar
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1/2 Tbsp apple pectin
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2 grams Gelatin Sheets
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10 ounces organic granny smith applecut into small dice
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1/4 squeeze lemon juice
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White Chocolate Vanilla Mousse
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180g whole milk
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1/2 tsp vanilla powder
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0.2 ounce Gelatin Sheetssoftened
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12 ounce white chocolate couverturemelted
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1.5 cups heavy creamwhipped to soft peaks
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White Chocolate Coating Glaze (Flocage / Enrobage)
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8 ounce white chocolate couverture
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8 ounce cocoa butter
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White Chocolate Mirror Glaze
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0.4 cup Water
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7 ounce Sugar
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7 ounce corn syrup
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0.70 cup condensed milk
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1/2 tsp vanilla powderor paste
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0.5 ounce Gelatin Sheets
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10.7 ounce white chocolate couverture diskswhite chocolate couverture disks
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2 tsp organic ground turmeri
Directions
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. Food coloring can be added according the theme of the fruit. A naturel one (turmeric) is added into the mirror glaze to resemble a golden delicious apple.
How to Make Apple Jelly:
- 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.
How to Make White Chocolate Vanilla Mousse:
- 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.
Photo credit: نون الشيف اسلام – Chef Eslam’ Food Art
*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.
How to Make Apple Shaped Dessert Assembly:
- Fill each apple mold half way through with the white chocolate vanilla mousse and place a frozen apple jelly insert in the center.
- The apple jelly inserts must not touch the bottom of the mold.
- Fill up each cavity with remaining mousse pressing the mousse inside to avoid any possible gaps left between the insert and the edges of the mold.
- Freeze 18 hours at least before unmolding or store for up to 3 months in their molds. In a professional environment use blast freezer.
*If using different silicone molds, follow the instructions on the packaging.
Photo credit: نون الشيف اسلام – Chef Eslam’ Food Art
How to Make White Chocolate Coating Glaze (Flocage / Enrobage):
Flocage chocolate glaze is largely used in the patisserie world. It is pulverized on frozen cakes to create a velvet effect or use as is to create a thin shell.
- Melt cocoa butter first (cocoa butter can be boiled but not chocolate) and mix in white chocolate, blend and pass through a sieve.
- Use at 113ºF (45ºC). Store at room temperature or in a warm area if in use every day.
How to Make White Chocolate Mirror Glaze:
- Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside.
- Cook water, sugar and corn syrup to 218ºF (103ºC) and mix in gelatin, condensed milk and vanilla.
- Pour over white chocolate, let sit to melt and blend without adding too much air.
- Pass through a fine sieve, tap over the counter to remove remaining air bubbles and chill completely. Rewarm to to 86ºF (30/32ºC) before using.
- For the apple stems blend some dark chocolate in a food processor until it forms a workable paste; shape into apple stems and set aside.
- For the leaves (optional) use real ones if possible or make them using green marzipan.
Photo credit: نون الشيف اسلام – Chef Eslam’ Food Art
How to Glaze the Apple Shaped Dessert:
- Unmold hard frozen apple cakes, arrange them on a frozen tray.
- Carefully, insert a short banboo skewer (one inch dip) inside each ‘apple’. Place them back in the freezer for a few hours or until hard frozen.
- Warm up white chocolate coating glaze to 113ºF (45ºC) – blend with immersion blender a few seconds; keep warm.
- Warm up chocolate mirror to 86/88ºF (30/32ºC); keep warm.
- Carefully, immerse an hard frozen apple cake (do it one by one keeping remaining apple cakes in freezer) into the white chocolate coating glaze first.
- Rotating the fruit allows the coating to spread more evenly and set faster.
- Once set, immerse the apple cake into the white chocolate mirror glaze and continue until done
- Leave glazed desserts at room temperature for now and remove skewers carefully.
- Insert stems and leaves; use melted white chocolate as a glue if needed.
- Place the finished apples in the refrigerator a few hours to thaw completely before serving they can be kept frozen for up to 2 months
Photo credit: نون الشيف اسلام – Chef Eslam’ Food Art
