TOFFEE APPLE
| Cost |
|
| Difficulty |
|
| Range | DÉLIFRANCE A LA FOLIE |
| Hot or cold | COLD |
| Main ingredient | APPLE |
Ingredients
• 1 Délifrance A La Folie! vanilla tart shell
• Apple-flavoured mousse
• Vanilla-flavoured apple compote
• Red icing
• Translucent red glaze
APPLE MOUSSE
- Pink Lady apple : 150g
• Apple-flavoured mousse
• Vanilla-flavoured apple compote
• Red icing
• Translucent red glaze
APPLE MOUSSE
- Pink Lady apple : 150g
- Sugar : 50g
- Lemon juice : 10g
- Cream (35% fat) : 400g
- Gelatin : 10g
- Whipped cream : 400g
• Peel the apples and blend with the lemon juice, and pre-soaked gelatine, and cream heated to 65°C.
• Cool the mixture down to 25°C.
• Add the whipped cream and use immediately.
VANILLA-FLAVOURED APPLE COMPOTE
- Gala Apple : 300g
- Sugar : 100g
- Pectin NH Pectin : 5g
- 1 vanilla pod
PREPARATION
• Cut the apples into cubes of approx. 5 mm in diameter.
• Boil the sugar in 100 g of water and add the diced apple. Cook for five minutes, add the pectin mixed with 20 g of sugar and boil for a further 2 minutes. Add the vanilla and leave to cool.
• Stir with a spatula before use.
RED ICING
- Cream : 500g
PREPARATION
• Cut the apples into cubes of approx. 5 mm in diameter.
• Boil the sugar in 100 g of water and add the diced apple. Cook for five minutes, add the pectin mixed with 20 g of sugar and boil for a further 2 minutes. Add the vanilla and leave to cool.
• Stir with a spatula before use.
RED ICING
- Cream : 500g
- White chocolate : 300g
- NH Pectin : 5g
- Red chocolate colouring, as desired
PREPARATION
• Bring the cream to a boil with the NH pectin (mixed with 20 g of sugar) for 2 minutes.
• Pour half over the white chocolate, mix vigorously then add the rest of the cream. Add colouring until you obtain a bright red colour. Cool to 35°C before use.
RED GLAZE
- Water : 500g
PREPARATION
• Bring the cream to a boil with the NH pectin (mixed with 20 g of sugar) for 2 minutes.
• Pour half over the white chocolate, mix vigorously then add the rest of the cream. Add colouring until you obtain a bright red colour. Cool to 35°C before use.
RED GLAZE
- Water : 500g
- Sugar : 350g
- Gelatin : 25g
- Red colouring, as desired
PREPARATION
• Bring the water and the sugar to a boil, add red colouring and the soaked gelatin. • Cool to 35°C before use.
PREPARATION
• Bring the water and the sugar to a boil, add red colouring and the soaked gelatin. • Cool to 35°C before use.
Method
- ASSEMBLY
Line an apple-shaped silicon mould with the apple-flavoured mousse.
Fill the centre of the mould with apple compote and cover with the mousse. Freeze.
Remove from mould and successively apply the icing and the glaze.
Fill a Délifrance A La Folie! vanilla tart shell with the apple mousse and add the iced apple.
Add a stem and a chocolate leaf to the apple.
Decorate the edges of the tart with whipped cream.
Allow the tart to defrost for 4 h before serving.
