Golden Delicious Apple Shaped Dessert – Bruno Albouze – THE REAL DEAL
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". http://www.brunoskitchen.net/home Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze 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" https://goo.gl/EOAQDS 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 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