This apple shaped dessert is glazed twice: the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish.
Food coloring can be added according the theme of the fruit. A naturel one (turmeric) is added into the mirror glaze to resemble a golden delicious apple, but you can experiment with other colors.
Enjoy!
Apple Shaped Dessert with White Chocolate and Apple Jelly
Servings 12 pieces
Ingredients
Apple jelly:
- 1 ⅕ cups organic apple juice
- 3 tbsp limoncello
- 1 oz cristalized ginger
- 2 tbsp sugar
- 1/2 tbsp apple pectin
- 2 g gelatin sheets
- 10 oz organic granny smith apple
- 1/4 squeeze lemon juice
White chocolate vanilla mousse:
- 180 g whole milk
- 1/2 tsp vanilla powder
- ⅕ oz gelatin sheets
- 12 oz white chocolate couverture
- 1 ½ cups heavy cream
White chocolate coating glaze (Flocage/ Enrobage):
- 8 oz white chocolate couverture
- 8 oz cocoa butter
White chocolate mirror glaze:
- 1/2 cup water
- 7 oz sugar
- 7 oz corn syrup
- 3/4 cup condensed milk
- 1/2 tsp vanilla powder
- 1/2 oz gelatin sheets
- 10 ¾ oz white chocolate couverture disks
- 2 tsp organic ground turmeri
Instructions
How to Make Apple Jelly:
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Soak gelatin in cold water to soften and drain.
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Mix sugar and pectin; set aside.
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Warm up apple juice, limoncello, ginger and vanilla. Mix in the sugar-pectin mixture.
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Bring to boil and simmer for 2 minutes. Remove from heat, whisk in gelatin.
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Transfer apple jelly onto a small baking tray lined with plastic wrap. Let cool and chill completely.
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Meanwhile, peel and dice green apples into small cubes (brunoise) and toss in lemon juice and chill.
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In a food processor, smooth out the chilled apple jelly and add about 2 ounces / 60g diced apples; give a few more pulses.
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Remove apple jelly mixture from the food processor and fold in remaining diced apples.
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Scoop out and fill the mini demi-sphere silicone mold and freeze completely.
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Unmold apple inserts (wear disposable gloves) and seal them by 2 and shape into 1 ounce (30g) spheres. Freeze asap.
How to Make White Chocolate Vanilla Mousse:
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Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside.
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Meanwhile, melt white chocolate over water-bath, (the bottom of the bowl should not touch the boiling water). Stir every so often. Do not over heat chocolate; remove once just melted.
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Heat up milk and vanilla (no boiling nenessary).
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Turn off heat and mix in gelatin and add melted chocolate.
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Give a good emulsion using an immersion blender.
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Let cool to 86ºF (28/30ºC), fold in whipped cream. Use immediately.
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*Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate. In addition to taste better, it is also much easier to work with.
Assembly:
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Fill each apple mold half way through with the white chocolate vanilla mousse and place a frozen apple jelly insert in the center.
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The apple jelly inserts must not touch the bottom of the mold.
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Fill up each cavity with remaining mousse pressing the mousse inside to avoid any possible gaps left between the insert and the edges of the mold.
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Freeze 18 hours at least before unmolding or store for up to 3 months in their molds. In a professional environment use blast freezer.
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*If using different silicone molds, follow the instructions on the packaging.
How to Make White Chocolate Coating Glaze (Flocage / Enrobage):
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Flocage chocolate glaze is largely used in the patisserie world. It is pulverized on frozen cakes to create a velvet effect or use as is to create a thin shell.
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Melt cocoa butter first (cocoa butter can be boiled but not chocolate) and mix in white chocolate, blend and pass through a sieve.
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Use at 113ºF (45ºC). Store at room temperature or in a warm area if in use every day.
How to Make White Chocolate Mirror Glaze:
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Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside.
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Cook water, sugar and corn syrup to 218ºF (103ºC) and mix in gelatin, condensed milk and vanilla.
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Pour over white chocolate, let sit to melt and blend without adding too much air.
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Pass through a fine sieve, tap over the counter to remove remaining air bubbles and chill completely. Rewarm to to 86ºF (30/32ºC) before using.
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For the apple stems blend some dark chocolate in a food processor until it forms a workable paste; shape into apple stems and set aside.
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For the leaves (optional) use real ones if possible or make them using green marzipan.
How to Glaze the Apple Shaped Dessert:
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Unmold hard frozen apple cakes, arrange them on a frozen tray.
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Carefully, insert a short banboo skewer (one inch dip) inside each ‘apple’. Place them back in the freezer for a few hours or until hard frozen.
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Warm up white chocolate coating glaze to 113ºF (45ºC) – blend with immersion blender a few seconds; keep warm.
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Warm up chocolate mirror to 86/88 ºF (30/32 ºC); keep warm.
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Carefully, immerse an hard frozen apple cake (do it one by one keeping remaining apple cakes in freezer) into the white chocolate coating glaze first.
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Rotating the fruit allows the coating to spread more evenly and set faster.
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Once set, immerse the apple cake into the white chocolate mirror glaze and continue until done
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Leave glazed desserts at room temperature for now and remove skewers carefully.
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Insert stems and leaves; use melted white chocolate as a glue if needed.
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Place the finished apples in the refrigerator a few hours to thaw completely before serving they can be kept frozen for up to 2 months.
Notes
Related: Chilled Apple & Orange Crumble w/ Strawberry Jelly & Custard
Related: Normandy Apple Tart
Related: Apple Tarte Tatin with Cinnamon Cream & Chambord Syrup
Related: Peach & Apple Crisp Recipe
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