(12 pieces 12 cl)
Assembly
COAT the verrines bottom with the vanilla flavoured chestnut cream. LAY cocoa crumble and vanilla flavoured diced apples. CUT little cubes of apple mousse and add cocoa crumble. SPREAD the remaining chestnut cream in jelly. ASSEMBLE apple mousse half-spheres to make bowls. TOP them with apple green topping (obtained with green and yellow coloring). PUT an apple mousse bowl on the vanilla flavoured chestnut cream in every verrine. SCATTER with vanilla flavoured apple cubes all around the bowl. DECORATE with IQF chestnuts soaked in isomalt colored in red.
Cocoa crumble
- Butter 150 g
- Brown sugar 150 g
- Almond powder 120 g
- Cocoa powder 30 g
- Flour 150 g
Chestnut cream in jelly
- Gelatin powder 200 bloom 2 g
- Water 10 g
- Vanilla flavoured chestnut cream 500 g
Apple mousse
(4 rings of 14, 16, 18 and 20 cm in diameter)
- Gelatin powder 200 bloom 9 g
- Water 45 g
- Frozen green apple puree 230 g
- Frozen lemon puree 15 g
- Water 30 g
- Caster sugar 75 g
- Egg whites 45 g
- Liquid cream 150 g
Vanilla flavoured apples
- Butter 20 g
- IQF diced apples 500 g
- Caster sugar 40 g
- Vanilla pod 1 piece
- Frozen lemon puree 10 g
Decor
- IQF chestnuts 12 pieces
- Isomalt 200 g
- Hydrosoluble red coloring QS
- Hot neutral topping 350 g
- Hydrosoluble green coloring QS
- Hydrosoluble yellow colouring QS