GRANNY SMITH APPLE VANILLA MOUSSE, FOAM AND SORBET
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Ernest Wong
Ng Wai Kee
A dish that amalgamates the various textures and tones of green apple using green apple cream, green apple mousse, green apple sorbet and green apple foam served with vanilla cream violet.
- Sub Category Name
Food
Sorbets
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
Green Apple Cream- 2g Gelatin
- 100g Green Apple Puree
- 130g Whole Egg
- 100g Granulated Sugar
- 190g Butter
- 55g Concentrated Green Apple Paste
- 8g Manzana
- 1 Green Apple, finely diced and cooked with butter, sugar and vanilla pod.
- 100ml green apple juice
- 30g sugar
- 10ml lemon juice
- 1 gelatin sheet
- 350ml fresh Whole Milk
- 2 Vanilla Pods, scraped
- 125g Egg Yolks
- 100g Castor Sugar
- 9g Gelatin Sheet
- 250g Whipped Cream
- 500ml Green Apple Juice
- 60g Sugar
- 3g Lecithin
- 800ml Water
- 166ml Water
- 160g Sugar
- 60g Glucose Powder
- 20ml Lemon Juice
- 4g Stabiliser
- 400g Green Apple Puree
- 500ml Green Apple Juice
Methods and Directions
Green Apple Cream- Heat the green apple puree with eggs and sugar in a water bath at 83°C. Add the gelatin, let it cool at 45°C, then add the butter, green apple paste and Manzana, mix well. Keep the cream in the fridge for at least 2 hours.
- Boil the milk with the scraped vanilla pods. Whisk the egg yolks and sugar, add the milk and mix. Cook the mixture as a custard to 85°C, remove from heat and poach for 5 minutes. Add the soaked gelatin and pour into a stainless steel bowl kept in a bath of ice to let it cool, stir occasionally. Fold in the whipped cream, stir gently.
- Make syrup with water, sugar, glucose powder, lemon juice and stabiliser, let it cool. Mix with the apple puree and apple juice, then freeze the mixture with an ice cream maker.
- Strain the green apple juice through a fine sieve; add in the sugar, lecithin and water. Use a hand mixer to make foam.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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