'From Rags to Riches'

tom anglesea

tom anglesea

18th April 2019

'From Rags to Riches'

GBM dessert recipe by Tom Anglesea

Ingredients

  • Dehydrated apple powder
  • Peel of 5 large red flesh apples
  • Charcoal macarons
  • 40g charcoal powder
  • 10g cocoa powder
  • 10g ground cinnamon
  • 162g ground almonds
  • 212g icing sugar
  • 172g egg whites
  • Pinch salt
  • 236g caster sugar
  • 158g water
  • Yeast parfait
  • 40g fresh yeast
  • 500ml double cream
  • 150ml condensed milk
  • 2g apple essence
  • Apple caramel
  • 300g caster sugar
  • 125g cold butter, diced
  • 200ml apple juice
  • 4 x large red flesh apples
  • Apple and shiso shot
  • 5 x large red flesh apples
  • 2 bunches green shiso
  • Candy floss
  • 50g pink candy floss sugar
  • Compressed apple
  • 1 x large red flesh apple, turned on Japanese mandolin
  • To serve
  • Apple marigold, leaves picked

Method

Dehydrated apple powder
1. Place apple peels in a dehydrator set at 80°C overnight.
2. Place the dried apple peel in spice grinder. Whizz until a fine powder is achieved.
Charcoal macarons
1. Preheat oven to 150°C. Line 2 flat oven trays with parchment paper.
2. Place the charcoal powder, cocoa, cinnamon, ground almonds and icing sugar in a Thermomix and blend until smooth.
3. Pass through a fine sieve into a large bowl.
4. Place 90g egg whites into the stand mixer bowl with the salt.
5. Add 82g egg white into the bowl with the dry ingredients and mix into a paste.
6. Add the sugar and water into a small pan and heat until the temperature reaches 120°C.
7. Start whisking the egg whites and salt to soft peaks.
8. Drizzle in the sugar syrup and whisk for 5 minutes, until stiff, glossy peaks are formed.
9. Add a third of the meringue to the paste and fold in gently. Fold this into the remaining meringue until fully combined.
10. Transfer into piping bags with a round nozzle and pipe onto the parchment in small rounds. Rest the mix for 30 minutes, until the macarons are slightly dry and tacky.
11. Bake in the oven for 10-15 minutes.
12. Cool on rack.
Yeast parfait
1. Preheat the oven to 150°C.
2. Spread the yeast on a Silpat mat and toast in the oven for 1 hour, or until golden.
3. Allow to cool, then blitz in a food processor.
4. Place the cream, condensed milk, yeast and apple essence into a stand mixer with a whisk attachment. Whisk until soft peaks are achieved.
5. Line a plastic container with cling film. Add the mix to a height of 5cm and freeze.
Apple caramel
1. Place a pan on the stove over a medium-high heat. Once heated, slowly add sugar until caramelised.
2. Reduce the heat to low and whisk in the butter.
3. Let the mixture out slightly with the apple juice.
4. Peel the apples. Scoop into balls with a Parisienne scoop and mix this into the caramel.
Apple and shiso shot
1. Peel and juice the apples with the shiso.
2. Pass through a muslin cloth.
3. Transfer to a cream whipper and charge with one carbon dioxide canister.
Candy floss
1. Pour the sugar into the heated candy floss machine. Switch on the machine
2. Once candy floss web starts forming, move a wooden stick in a quick, clockwise motion around the spinner. Keep twisting until a candy floss layer has formed around the stick.
3. Once the first layer has formed, hold the stick horizontally over the machine. Keep twisting.
4. Dust the candy floss with dehydrated apple powder
Compressed apple
1. Vacuum seal the apple slices.
To serve
1. Pour a little of the apple caramel in the bottom of the bowl.
2. Cut the parfait into 7cm cylinders.
3. Place a charcoal macaron shell either side of the parfait to make an ice cream sandwich.
4. Serve with compressed fresh apple discs, candy floss and apple drink on the side. Garnish with apple marigold.

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