26/02/2022, 10:16 Apple Scrumping - my dessert for Great British Menu 2017

APPLE SCRUMPING - MY DESSERT FOR GREAT BRITISH MENU 2017

Author: Nick Brodie

INGREDIENTS Remove All Remove Spices Remove Staples

White chocolate mousse Apple gel (mousse Covering)

Liquid gel Caramel powder
Apple nitro Anglaise nitro
Green cocoa butter Apple blossom
White chocolate White chocolate mousse:
215 grams white chocolate 45 grams yolk
38 grams stock syrup 1.5 bronze leaf gelatine
210 grams double cream Apple Gel:
500 grams apple juice Green food colour
Apple drops 2 grams Kappa carrageenan
Jelly: 200 milliliters liquid
1.2 grams carrageenan 2 grams agar agar
Caramel Powder: Caramel base:
175 g sugar 182 g glucose
250 g heavy cream 50 g butter
Dry caramel with salt (8 servings): 100 g caramel base
33 g Tapioca Maltodextrin 5 g Maldon sea salt
Anglaise: 2 vanilla pods
125 grams milk 4.5 grams salt
Apple brandy caramel: 68 grams Sugar
12 grams Water 90 grams Cream
7 grams Apple brandy

INSTRUCTIONS

White chocolate mousse:

Whisk yolks till ribbon, add 120°C stock syrup and whisk until thick. Add melted white chocolate, then add softened gelatin. Whisking thoroughly,

as it will start to thicken almost immediately. Semi whip the double cream and combine into chocolate mix, set into shaped containers and

refrigerate.

Apple Gel:

Mix all ingredients in pan and bring to temp over 60 0c dip in set white chocolate shape. Allow gel to set and pipe on white chocolate.

Caramel base:

Heat sugar and glucose in a large saucepan over a medium heat until it reaches 160°C. The saucepan should be tall so it can hold the hot

bubbling produced when adding butter and cream later. As soon as it reaches an amber colour, carefully add the butter and whisk. Once the butter

is melted, remove saucepan from the heat and slowly start adding the cream while whisking. Let it cool down to room temperature.

Dry caramel with salt:

In food processor combine caramel base with Tapioca Maltodextrin and process until caramel base is completely absorbed. Add more Tapioca

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26/02/2022, 10:16 Apple Scrumping - my dessert for Great British Menu 2017

Maltodextrin if needed. Season with Maldon sea salt.

Anglaise:

Add all ingredients to a thick bottomed pan and stir continuously until reaching temperature of 82°C. Pass through chinois.

Apple brandy caramel:

Boil the cream. Cook sugar and water to a deep amber caramel. Deglaze with hot cream and add brandy and let it sit for 30 minutes and strain.

Presentation:

Arrangement to follow the theme of a tennis ball, dipping mousse into apple kappa solution, then sporadically place around nitro products and gels.

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