- Apple sorbet
- 1500 g apple
- 150 g lemon juice
- 1050 g stock syrup
- 45 g super neotrose
- 600 g sugar
- 1500 g water
- Gellan gum 4g to every LTR of the mix
- Beurre noisette crumb
- 800 g butter
- 400 g milk powder
- 60 g icing sugar
- Fruit filling (Marinade 24 hrs)
- 1 kg morelleux rasisin
- 500 g currants
- 500 g mixed peel
- caramel (double sugar to butter)
- 1.5 kg sugar
- 750 g butter
- Anglaise espuma (1 leaf gelatine to 500g anglaise)
- 1 lt milk
- 600 g yolk
- 140 g sugar
- 1 no vanilla pod
Baked apple, creme anglaise espuma and apple sorbet
Andre Garrett
28th July 2017
Baked apple, creme anglaise espuma and apple sorbet
Baked apple recipe with creme anglaise espuma and apple sorbet
Ingredients
Method
Apple sorbet
cut apples into 8 and freeze. Blitz apples in vita prep mix all ingredients together apart from gellan gum. Take a bit of mix and mix with gellan in sauce pan and bring up to boil. Mix both parts together and freeze in paco container.
Beurre noisette crumb
Heat the butter in a pan until just starting to turn to beurre noisette. Add milk powder and stir until milk powder has browned. Pour through a chinois and reserve the butter for next time. Leave to cool. Blitz powder with icing sugar.
Fruit filling
Soak in guiness and marinade for 24 hours.
Caramel
Make a direct caramel, add butter slowly, then mix in fruit.
Anglaise espuma
Bring the milk with vanilla pod up to boil. Whisk the sugar into the egg yolk. Pour the hot milk over the yolk mixture then return it all to the pan and cook at slowly to 82’c. Add the geltine, pass. Leave to cool. Into the gun.
In the tin foil cup, put 1 spoonful of the caramel fruit and add peeled and cored whole apple. Fill the apple core with more caramel fruit. Bake at 160 for about 20 to 30 mins.
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