apple bavourise

peter jackson

peter jackson

21st November 2011

apple bavourise

Whisk egg yolks and sugar to a sabayon.
Boil apple juice and Salvador
Add the yolk mix and cook li...

Ingredients

  • Ingredients
  • Italian meringue
  • 6 egg whites
  • 30g liquid glucose
  • 10 large bramleys, cooked and pureed.
  • 800ml apple juice, reduced by half
  • 200ml Calvados
  • 12 egg yolks
  • 80g caster sugar
  • 8 leaves gelatine soaked
  • 600ml semi whipped double cream

Method

Whisk egg yolks and sugar to a sabayon.
Boil apple juice and Salvador
Add the yolk mix and cook like an anglaise.
Add the gelatine, allow to cool slightly.
Whisk the egg whites to soft peaks.
Boil glucose to 121degrees then add to egg whites, whisk until cold.
Fold the puree into the egg yolk mix
Then Fold the meringue into the apple custard mix.
Then fold in the whip cream
Set in rings on a frangipane

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