APPLE ISLE
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Selvana Chelvanaigum
Ian Jones
Apples poached in cider served with a spicy crumble, whisky jelly and a sugar apple sphere filled with lime Chantilly.
- Sub Category Name
Food
Savory
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Teas Used
Ingredients
Blown Sugar Apple Spheres- 500g Castor Sugar
- 225ml Water
- 100g Glucose
- 5 drops Tartaric Acid
- 2 drops Food Colouring
- 1 drop Apple Essence
- 1 Apple
- 100g Castor Sugar
- 1 Star Anise
- 100ml Apple Cider
- 80g Castor Sugar
- 80g Almond Meal
- 35g Melted Butter
- 3g Mixed Spice
- 2g Fennel Seeds
- 2g Rosemary
- 500ml Thickened Cream
- 2tbsp. Castor Sugar
- 1tsp. Lime Zest
- 100g Mascarpone Cheese
- 40g Castor Sugar
- 40ml Water
- 1tbsp. Whisky
- ½ sheet Gelatin
Methods and Directions
Blown Sugar Apple Spheres- Boil syrup made with water, sugar and glucose until 145 degrees and add the tartaric acid, apple essence and colouring.
- Bring the mixture up to 160 degrees. Work the sugar on a silpat mat to bring shine to the sugar. Using a sugar pump, make small spheres and form apple shapes.
- Peel and scoop the apple into spheres. Make syrup with cider, star anise and sugar. Poach apples in the syrup. Cool down poached apples and reserve until needed.
- Roast the fennel and mixed spice. Mix in all ingredients to form a crumble-like texture. Bake for 10mins on 170°C. Allow to cool.
- Whisk the cream with the other ingredients to form a stiff-peak consistency and reserve in the fridge in a piping bag until needed.
- Make syrup with the sugar and water.
- Soak the gelatin in cold water, when soaked, remove the water. Add gelatin to the warm syrup to dissolve. When syrup cools down, add whisky and chill in a container.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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