Ingredients
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For the whipped vanilla ganache
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Preparing the Pink Lady® apples
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For the apple syrup
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For the oven-roasted apples
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For the apple compote
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For the hazelnut biscuit
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For the vanilla shortbread
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For the Agar topping
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Finishes
Steps
étape 1/9 : For the whipped vanilla ganache
- Rehydrate the gelatine in icy water for 10 minutes, then drain it off.
- Scrape out the vanilla seeds.
- Bring the first batch of whipping cream and the vanilla seeds to boil, add the gelatine, the salt, and pour onto the white chocolate.
- Mix well, and add the second batch of cold whipping cream. Cover with cling film in direct contact and leave in the refrigerator for 5 hours.
étape 2/9 : Preparing the Pink Lady® apples
- Peel the apples and keep the peelings.
- Take 3 of the apples, and cut out 2 pretty halves on each side of the core.
- Use the fourth apple to make 18 small apple balls with a Parisienne scoop, and plunge them into the lemon juice. Keep all the peelings in order to make the compote.
étape 3/9 : For the apple syrup
- Bring the water and sugar to boil, plunge the apple peelings and cores into the mixture, and add the lemon juice.
- Cover and leave to infuse for around 2 hours, then strain.
étape 4/9 : For the oven-roasted apples
- Make a dry caramel with the sugar, while letting the apple syrup cool down.
- Deglaze the caramel with the lukewarm syrup.
- Pour an about 0,5 cm layer of liquid caramel into a dish.
- Place the apple halves in the dish with the caramel.
- Gently grind the cardamom seeds and add them to the caramel.
- Cover the dish with aluminium foil and cook for 40 minutes at 180ºC.
- Remove the cardamom seeds.
étape 5/9 : For the apple compote
- Use the trimmings from the apple halves, roughly chop them and cook them along with all the other ingredients over low heat, stir regularly.
- Remove the cardamom seeds, adjust the texture by adding apple syrup until the texture is smooth enough.
étape 6/9 : For the hazelnut biscuit
- Sift the sugar and ground nuts.
- Whisk the egg whites with an electric mixer and stiffen with the sugar.
- Gently add the ground nuts and icing sugar using a rubber spatula, then mix with the melted butter.
- Spread finely on a baking sheet, letting the mixture slightly lose volume, and bake for 8 minutes at 180ºC.
- Cut out circles 5 cm in diameter.
étape 7/9 : For the vanilla shortbread
- Mix the softened butter with the flour, sugar, vanilla and salt, then add the ground almonds.
- Spread a 2.5 cm layer of the mixture between two baking sheets.
- Let it set, then cut out 5 cm diameter circles.
- Place them on a baking sheet and bake for 17 minutes at 160ºC.
étape 8/9 : For the Agar topping
- Mix the dry sugar and agar-agar, heat the apple syrup and add the sugar and agar mixture.
- Boil for 1 minute.
étape 9/9 : Finishes
- Make small heart stencils, and spread a thin layer of warm melted chocolate by superimposing a baking sheet and the heart stencil.
- Remove the stencil and start again to obtain 3 hearts per dessert.
- Drain the small apple balls macerated in the lemon juice and roll them in the apple coating.
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For the whipped vanilla ganache
- 1 g salt
- 1 vanilla pod
- 1 sheet of gelatine
- 56 g white chocolate
- 250 g whipping cream
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Preparing the Pink Lady® apples
- 4 Pink Lady® apples
- Lemon juice
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For the apple syrup
- 100 g sugar
- The juice of 1 lemon
- 1L water
- The peelings of 4 Pink Lady® apples
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For the oven-roasted apples
- 525 g sugar
- 250 g apple syrup
- 10 g green cardamom seeds
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For the apple compote
- 1 vanilla pod
- 20 g sugar
- 1 g green cardamom seeds
- The juice of 1 lemon
- Apple syrup
- 300 g of apples (including the trimmings)
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For the hazelnut biscuit
- 60 sugar
- 25 g butter
- 60 g ground hazelnuts
- 150 g egg whites
- 60 g ground almond
- 60 g icing sugar
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For the vanilla shortbread
- 140 g flour
- 2 g salt
- 1 vanilla pod
- 35 g sugar
- 120 g butter
- 60 g de ground almond
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For the Agar topping
- 50 g sugar
- 500 g apple syrup
- 4 g of agar-agar
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Finishes
- 100 g white chocolate
- 50 g of topping
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