Apple Dessert
10 servings
60 minutes
Anton Negin, brand pastry chef of the Cape restaurant, shared the recipe with us.
1
First, prepare the apple jelly. In a saucepan, mix sugar with pectin, add 270 ml of apple juice and 50 ml of lemon juice.
- Sugar: 150 g
- Pectin: 7 g
- Apple juice: 330 ml
- Lemon juice: 120 ml
2
Put on low heat, bring to a boil, and cook for 1 minute, stirring.
3
Remove from heat, let it cool slightly, cover with film, and leave until completely cool.
4
Next is the filling: peel the apples and remove the core, then cut them into small cubes.
- Red apples: 370 g
5
Mix with 70 ml of lemon juice, 1 gram of rose paste, and ascorbic acid.
- Lemon juice: 120 ml
- Rose paste: 2 g
- Ascorbic acid powder: 5 g
6
Heat in the microwave until semi-soft. Cool down and mix into the apple jelly.
7
Divide the mixture into hemispheres with a diameter of 5 cm and freeze.
8
Remove the frozen half-spheres from the molds and glue two together to form balls.
9
For whipped cream with white chocolate, heat 80 grams of white chocolate, 60 ml of apple juice, and 2 grams of rose paste in a water bath until fully dissolved.
- Cream 33%: 360 ml
- White chocolate: 230 g
- Apple juice: 330 ml
- Rose paste: 2 g
10
Soak the gelatin in cold water until it swells, squeeze it out, and mix it into the chocolate mass. Whip the cream with an immersion blender.
- Gelatin: 4 g
11
Set aside part of the cream for the final shaping of the apples. In half-spheres with a diameter of 6 cm, place half of the whipped cream, immerse half of the apple filling in it, and freeze again.
12
Remove the molds, spread the second half of the cream over the hemispheres, and dip the preparations back in with the open side to form balls. Freeze the preparations.
13
Remove the frozen preparations from the molds, shape them into apples by cutting off excess and adding remaining cream where necessary. Finally, freeze the shaped apples.
14
Prepare the glaze: melt cocoa butter and 150 grams of chocolate separately to 40 degrees, mix thoroughly, add colorants, and blend well with an immersion blender until completely homogeneous and smooth, then reheat to 45 degrees.
- Cocoa butter: 20 g
- White chocolate: 230 g
- Red food coloring: 2 g
- Black food coloring: 1 ml
15
Take the apple preparations out of the freezer and coat them with glaze: insert a stick into the apple, dip the preparation into the glaze, take it out, let the excess glaze drip off, and dip again.
16
Wait for the glaze to set, place the apples on a cold tray or a cutting board lined with parchment, and put them in the fridge to thaw.
17
Before serving, add a chocolate twig, a leaf (from an apple tree or, for example, lime) to the apple and spray with water from a spray bottle.