Back
For Snow White
Recipe by Reynold Poernomo
Indulge in Reynold's beautiful dessert featuring a textured apple-flavoured centre encased in a tempered white chocolate shaped apple.
- Steps
- Ingredients
Ingredients
Isomalt sugar apple
Apple caramel
Cinnamon crunch
Feijoa apple crumble
Jasmine apple jelly
Compressed apples
Feijoa Gelato
Garnish
Select All
Steps
- Preheat the oven to 170°C fan forced.
- For the Isomalt sugar apple, combine the isomalt and water in a medium saucepan and cook on medium-low heat until temperature reaches 165°C.
- Meanwhile, melt the chocolate and cocoa butter in a microwave safe bowl.
- Once the sugar reaches temperature, pour onto a silicon mat with a heat lamp and gather the set cold outer parts of the molten sugar into the centre to make it pliable.
- Once the sugar is pliable, stretch and fold onto itself to evenly distribute the texture and temperature of the mass sugar.
- Pinch about 10 -15 g of the sugar mass and roll into a ball, heat up the copper tube of the sugar pump and attach the sugar ball onto the end of the tube.
- Blow the sugar up to a small apple size and gently heat the top of the sphere.
- Poke down the top of the sphere to create the indented apple top.
- Once the shaping of the apple is done, cool down the sugar until firmly set and remove the copper tube by using a blow torch to heat the copper tube and melt the sugar off.
- Then using a small ring cutter, place the round cutter onto a heatproof mat and heat with the blow torch and then place the bottoms of the sugar apples to cut a clean hole.
- Repeat until you have enough apples to use.
- With the remaining sugar mass, pinch and gently pull to create a stem shape for the apples.
- Using the melted chocolate, pour into the sugar apples and coat the inside of the apples, pouring out any excess.
- Then place onto a wire rack and coat the outside of the apples and transfer onto a hemisphere silicone mould to drain out any excess chocolate.
- Allow to set in the fridge.
- Once set, gently and generously dust with silver lustre. Set aside in an airtight container until plate up.
- For the apple caramel, combine the sugar and 450g apple juice in a medium saucepan and reduce over low heat until the sugars caramelise.
- Once caramelized and a deep amber colour, deglaze with 50g apple juice to loosen the mix.
- Return to a simmer until the mixture is viscous like honey. Season with citric acid if needed.
- For the cinnamon crunch, in a stand mixer using a paddle attachment, place all the ingredients together and mix until combined and resembles crumbs.
- Turn out the mixture onto a baking tray lined with a silpat mat and bake in the oven at 170°C or 15 – 17 minutes.
- Remove from the oven and allow to cool.
- Once the mixture is cooled, break into small pieces and reserve in a container until required in plating.
- For the feijoa apple crumble, melt the chocolate in a heatproof bowl and whisk in the maltodextrin until the chocolate becomes crumbly.
- Add in the roughly chopped freeze-dried fruits and store in a container and in the fridge until needed.
- For the jasmine apple jelly, place the tea, juice, sugar and citric acid in a pot and simmer for 15 minutes.
- Strain mixture and weigh 1% of the total weight of liquid.
- Whisk the agar to the liquid and return to the pot and bring to the boil.
- Transfer mixture into a container and allow to set in the fridge. Once set cut into small 0.5 x 0.5 cubes.
- For the compressed apples, remove the apple skin and melon ball the flesh.
- Place apples in water with the elderflower syrup and orange blossom water.
- Transfer mixture to a vacuum bag and compress the apples.
- Strain apples and set aside in the fridge.
- For the feijoa gelato, whisk all the ingredients together except for the feijoa and citric acid and place in a medium saucepan, bringing temperature up to 85°C.
- Cool the mixture down over an ice bath.
- Once cooled down, Using a stick mixer blend in the feijoa and citric acid, then strain through a fine chinois.
- Transfer mixture into a paco jet canister and freeze in the blast chiller.
- Once frozen churn in the paco jet.
- To assemble, fill the apples with a spoonful of the crumble and cinnamon crunch 1/3 way.
- Add the jelly cubes, fennel, lemon balm and flowers. Add about 1 Tablespoon of apple caramel and then fill the rest of the apple with feijoa gelato.
- Place a spoonful of fruit crumble on the plate and then random swirl of apple caramel around the plate. Shake the crumble so the plate sticks to the swirls and then place the apple onto the centre of the plate.
- Pierce the top of the apple with a hot metal skewer to create a hole for the stem.
- Serve immediately.
Notes
Chocolate tempering
Temper the chocolate by placing it in a plastic bowl and melting it in the microwave in 15-30 second increments until it is half melted. Stir it vigorously until all the chocolate melts. If you have some resistant chocolate, you can use a heat gun to briefly and gently warm the chocolate while stirring.
