Apple Shaped Dessert – Bruno Albouze

Ingredients

• 10 oz Granny Smith Apples (peeled and diced small)
• 2 Golden Delicious Apples (for juicing)
• 2 cup Apple Juice (freshly pressed from Golden Delicious apples)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Vanilla Extract (pure extract)
• 1 tsp Crystallized Ginger (finely chopped)
• 1/2 cup Granulated Sugar
• 1 tbsp Powdered Pectin (for setting the jelly)
• 2 Gelatin Sheets (softened in cold water)
• 1 cup Whole Milk (full‑fat for mousse)
• 200 g White Chocolate (chopped, good quality)
• 1 cup Heavy Cream (chilled, for whipping)
• 100 g Cocoa Butter (melted for first glaze)
• 100 g Dark Chocolate (for first glaze and decoration)
• 1/4 cup Corn Syrup
• 1/2 cup Granulated Sugar (for glaze)
• 1/4 cup Water
• 2 tbsp Condensed Milk
• 1 tsp Turmeric Powder (for golden hue in final glaze)

Instructions

1. Prepare Apples

   Peel the Granny Smith apples and cut them into small dice (about 10 oz total). Set aside.

   Time: PT10M

2. Juice Golden Delicious Apples

   Juice the Golden Delicious apples until you have about 2 cups of fresh apple juice.

   Time: PT5M

3. Cook Apple Jelly Base

   In a saucepan, combine the apple juice, lemon juice, vanilla extract, chopped crystallized ginger, granulated sugar, and powdered pectin. Heat over medium heat, stirring until sugar dissolves.

   Time: PT5M

   Temperature: medium heat

4. Simmer and Set Gelatin

   Bring the mixture to a boil, then simmer for 2 minutes. Remove from heat, whisk in softened gelatin sheets until fully dissolved.

   Time: PT2M

   Temperature: boiling

5. Cool and Chill Jelly

   Pour the hot jelly onto a baking tray lined with plastic wrap. Allow it to cool to room temperature, then place in the freezer until completely solid.

   Time: PT5M

6. Process Jelly and Incorporate Fresh Apples

   Transfer the frozen jelly to a food processor and pulse a few times to break it up. Add a couple of ounces of the diced Granny Smith apples and pulse briefly. Fold this mixture into the remaining fresh diced apples.

   Time: PT10M

7. Mold Apple Jelly Spheres

   Scoop the apple‑jelly mixture into the silicone half‑sphere molds, press two halves together to form a sphere, and freeze completely.

   Time: PT10M

8. Prepare White Chocolate Mousse – Heat Milk

   In a saucepan, heat the whole milk with vanilla extract until just below boiling (about 80 °C). Remove from heat.

   Time: PT5M

   Temperature: 80°C

9. Add Gelatin and Melt White Chocolate

   Stir the softened gelatin sheets into the hot milk, then add the chopped white chocolate. Whisk until the chocolate is completely melted and the mixture is smooth.

   Time: PT5M

10. Whip Cream and Fold

    Whip the heavy cream to soft peaks. Fold one‑third of the whipped cream into the white chocolate mixture, then gently fold in the remaining cream until the mousse is light and homogeneous.

    Time: PT5M

11. Fill Molds with Mousse and Jelly

    Fill each silicone cavity halfway with white chocolate mousse, place a frozen apple‑jelly sphere inside, then top with more mousse to the rim. Freeze the assembled molds for at least 12 hours.

    Time: PT10M

12. First Glaze – Cocoa Butter & Chocolate

    Melt cocoa butter and dark chocolate together in a 1:1 ratio over a double boiler until smooth.

    Time: PT5M

13. Second Glaze – Sugar Syrup

    In a saucepan, combine sugar, corn syrup, and water. Cook to 218 °F (103 °C). Remove from heat and whisk in gelatin, condensed milk, vanilla extract, and dark chocolate until smooth. Pass through a fine sieve and chill overnight.

    Time: PT10M

    Temperature: 218°F

14. Make Dark Chocolate Decoration

    Melt the remaining dark chocolate and blend until it forms a thick paste. Pipe or shape into small apple‑stem shapes.

    Time: PT5M

15. Final Glazing and Turmeric Tint

    Warm the first cocoa‑butter glaze and lightly dust with turmeric powder to achieve a golden hue. Quickly dip each frozen apple‑cake sphere into the glaze, allowing a thin crust to form. Place on a parchment‑lined tray, insert a bamboo skewer for handling, and refreeze briefly.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

32 g

Fat

13 g

Fiber

2 g