Apple Shaped Dessert – Bruno Albouze

So first I'm going to make my apple insert. I'm going to peel my granny smith apples and then I'm going to cut them into small dice. So I'm going to need 10 ounces of diced apple. Sure enough you need a good sharp knife. An ideal dessert from this caliber must be well balanced. Taste, texture, and flavor for this apple insert for instance. The acidity given by the granny smith will mingle so well with the sweetness brought by the apple juice we are gonna use for the jelly. If you have a juicer feel free to juice out a couple of golden delicious apples. Next I am going to heat up my apple juice with lemon shero, vanilla, and crystallized ginger. Then throw in the sugar pectin mixture. Bring to boil and let simmer 2 minutes. Turn off the heat, whisk in the gelatin, and transfer the hot liquid onto a baking tray lined with plastic wrap. Let cool and chill completely. So next here is our apple jelly. So I'm gonna transfer my apple jelly in the food processor. So it's completely chilled. I am going to give a few pulses. And you know what? To improve the texture of my jelly I'm gonna add a couple of ounces of my diced apples. About that. And then I am going to fold this mixture into my remaining fresh apples and scoop it out into my mini half sphere mold and freeze completely. Then unmold, shave off the surface if needed, and press two holes against each other to form a sphere and put it back in the freezer. Let's continue the mise en place. Next the white chocolate mousse. Heat up the milk and vanilla together. Then turn off the heat and mix in the melted gelatin. Then add the melted chocolate and give a good emulsion. Let it cool to 86 degrees Fahrenheit, 28 to 30 degrees Celsius before adding the whipped cream. So I'm gonna whip my heavy cream to soft peaks. Ta-da! Fold one third of the whipped cream into the white chocolate mixture. Then add the remaining. It's supposed to be like that, smooth and homogenized. Most definitely. For this very specific dessert you're gonna have to use special silicone molds just like this one. It does produce apple, peach, and cherry imitation fruits. Pretty awesome. The good news is these are now widely available online. Fill halfway through each cavity with the white chocolate mousse. Add frozen apple jelly and fill up with more of the chocolate mousse to the top and freeze for 12 hours at least. Once completely frozen, and I mean it, unmold as quickly as possible wearing gloves and smooth out the surface. Place on a frozen tray lined with a silicone mat or parchment paper. Insert a short bamboo skewer and freeze again. Remember this dessert is going to be glazed twice. The first is going to be based on cocoa butter and white chocolate and then it's going to be finished with a nice glossy mirror glaze. The first glaze will give a sensational crusty outer shell, a one-for-one mixture of melted cocoa butter and chocolate. The second one is very similar to the one we've used earlier for the chocolate royal and the jaffa cake. Cook sugar, corn syrup, and water to 218 degrees Fahrenheit, 1 hour 3 Celsius. Then mix in the gelatin, condensed milk, vanilla, and the chocolate. Pass through a fine sieve and chill overnight. Next, let's make some very simple decoration. Blend some dark chocolate until it forms a paste and shape into apple stems. How cool is that? Next, this is the most important step. Glazing. Warm up glazes and add some ground turmeric in the white chocolate mirror glaze. My secret weapon to resemble a golden delicious apple. Now the fun. Immerse the hard frozen apple cake into the cocoa butter based coating first. This will create a thin crusty Once set, it will take a few seconds. Dip into the mirror glaze just like that. Stunning, beautiful, gorgeous, sexy, sober, clean, unexpected, and when you dig into it, it's heaven. I hope guys you have enjoyed this one-of-a-kind fabulous dessert episode. I am thank you again for watching. To get the full recipe, well, go to brunoskitchen.net. Please subscribe, like me on Facebook, and follow me on Twitter, Instagram, and Pinterest. See you next time. But hey, I'm going to taste this first.