- Apple parfait:
- 225g yolk
- 225g sugar
- 45g water
- 1.5 litre apple juice
- Apple essence
- 450g whipped cream
- 4 leaves geletines
- Crumble:
- 1kg flour
- 500g sugar
- 250g butter
- Hazelnut cake:
- 260g hazelnuts
- 240g butter
- 225g icing sugar
- 8 eggs
- 150g flour
- Caramel sauce:
- 750g sugar
- 950g warm cream
- Dark chocolate shavings
- Apple jelly:
- 1 litre apple juice
- 1 litre green apple puree
- 100g baby spinach
- Apple essence
- 132g geletine
Toffee apple
Ingredients
Method
Apple parfait:
Reduce apple juice to 150 ml
Boil sugar and water to 118
Make pate de bomb
Add apple reduction and essence and bloomed gelatin
Whip until thick and cold
Fold in whipped cream
Put into moulds and freeze
Crumble:
Mix all ingredients in bowl
Bake at 160 until golden brown
Hazelnut cake:
Cream butter and sugar
Add hazelnuts and flour
Add eggs bake at 160
Caramel sauce:
Make dry caramel
Add warm cream
Dark chocolate:
Temper chocolate
Spread on marble
Then scrape into shavings
Apple jelly:
Blitz the spinach with a little apple juice
Then blitz all together
Then pass should be left with 1.5l of fluid
Heat a little of the mix with bloomed geletine
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