These eye catching toffee apples are sure to be a table showstopper this Christmas.
Spiced toffee apple filling
Ingredients2 large cooking apples Knob of butter 100g sugar 150g cream (heated) 3g ground cinnamon 2g ground nutmeg 1g ground star anise 2g ground ginger |
MethodDice up the cooking apples. In a pan heat the butter, once the pan is hot add the apples and very gently cook them until just soft to prevent them from breaking down. Incorporate the spices and leave to cool. In a separate pan caramelise the sugar until golden brown. Very slowly and carefully add in the warm cream and boil for a couple of minutes. Remove from the heat and cool slightly before combining with the cooked apple dice. Allow mixture to cool before placing into small sphere silicone moulds and blast freezing. |
Apple mousse
Ingredients35g Sosa albumina 30g Sosa instangel 25g caster sugar 200g semi-whipped cream |
MethodMix the apple puree with the albumina, instangel and the sugar. Whip until it becomes very spongy (like a meringue). Add the cream and carefully mix with a rubber spatula. Then put the mixture into a piping bag and pipe into sphere silicon mould till about half way. Take the back of a spoon and pull some of the mixture up the side of the sphere mould. Take your apple filling sphere from the blast freezer and place inside the apple mousse sphere. Fill up the rest of the sphere with apple mousse and level off. Place mould into the blast freezer. |
Crumble
Ingredients100g salted butter 100g caster sugar 100g plain flour 4g cinnamon 2g nutmeg 2g ginger |
MethodIncorporate all ingredients in a kitchen aid and mix with the paddle attachment until to reach a dough consistency. Break into small pieces onto a silpat and place in the oven at 180c, turning over regularly for 15 mins. Remove from the oven and cool. |
Garnish
IngredientsBarbara Decor dark chocolate bristles Mint sprig 1 litre apple juice, reduced until to 200g |
Assembly
MethodStart by making the apple filling and getting that into the blast freezer. Next make the apple mousse and place into the blast freezer. Make the crumble and allow to cool. Reduce apple juice for a sweet sauce. Remove apple mousse from the freezer and gently push a dip into the top of the sphere to create the apple core effect. Spray whole apple with red velvet spray, garnish with a bristle and mint sprig. Plate to your desired taste and enjoy.
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Recipe courtesy of Samantha Rain, Development Chef, Henley Bridge
