(12 HALF-SPHERES OF 8 CM IN DIAMETER)
Assembly
POUR Granny Smith apple mousse in a half-sphere cake shape of 8cm in diameter. INCORPORATE in the middle the crème brûlée caramel. REFOLD the Granny Smith apple mousse. CLOSE with the crumble and the caramel apples. FREEZE. ICE and decorate.
Nature crumble
- Butter 165 g
- Brown sugar 195 g
- Flour 195 g
MIX all the chilled ingredients until forming a homogeneous paste. GRATE and bake at 160°C/320°F until obtaining a homogeneous colour. COOL and incorporate 45 g of melted butter. KEEP 160g of mixed crumble for decor. SPREAD the mixed crumble in rings of 7 cm in diameter. KEEP in refrigerator.
Caramel apple
- IQF Granny Smith apples Léonce Blanc 500 g
- Caster sugar 100 g
- Butter 100 g
DEFROST the Granny Smith apples. IN A PAN, make a dry caramel with caster sugar. ADD the butter and boil. INCORPORATE the diced apples and reduce until the water has completely evaporated. KEEP aside 170 g for decor. COOL and spread on the crumble. FREEZE.
Crème brulée caramel
- Caster sugar 40 g
- Liquid cream 250 g
- Egg yolks 60 g
- Caster sugar 30 g
- Pectin X58 3 g
IN A PAN, make a caramel with caster sugar. ADD the cream previously warmed up. BLANCH the egg yolks, the caster sugar and the pectin X58. BOIL all together. MIX and pour the crème brûlée in half-spheres of 4 cm in diameter. FREEZE.
Granny Smith mousse
- Gelatin powder 200 bloom 14 g
- Water 70 g
- Frozen Granny Smith puree Léonce Blanc 500 g
- Caster sugar 50 g
- Liquid cream 300 g
SOAK the gelatin in cold water. IN A PAN, heat the Granny Smith puree with caster sugar at 40°C/104°F. ADD the softened gelatine previously melted at 40°C/104°F. At 30°C/86°F INCORPORATE the smoothy liquid cream.
Decor
- Hot neutral topping 500 g
- Cold neutral topping 50 g
- Green hydrosoluble colouring QS