Walnut, Apple and Mascarpone

  • Steps
  • Ingredients


  • Preheat oven to 150C.
  • For the Caramelised Apples, slice apple thinly then cut into neat rounds using a 5cm round cutter. Set aside.
  • Place the cream into a small saucepan and heat to just below boiling point. Remove from the heat.
  • Place the sugar into a saucepan over a medium heat. Melt the sugar, swirling the pan occasionally until deep golden in colour. Carefully add the hot cream and whisk until combined.
  • Add the apple rounds and reduce the heat to low. Poach the apples for 10 minutes, turning over after 5 minutes.
  • Once the apples are tender, remove from the saucepan and set aside on a sheet of baking paper to cool slightly.
  • Add butter to the caramel, whisk to combine and season with salt. Spoon a little over the apples then set the remainder aside to serve.
  • For the Breton Shortbread Biscuit and Crumb, place the butter and sugar into the bowl of an electric mixer fitted with a paddle attachment. Beat until pale and fluffy. Add egg yolks and beat for a further minute. Add the dry ingredients, except for the walnuts and mix until just combined.
  • Roll out on a sheet of baking paper to 8mm thick. Lift onto a baking tray and bake until golden brown.
  • Remove from the oven and while still hot, use a 4cm round cutter to cut 16 rounds. Set the shortbread aside to cool.
  • Using the end of a rolling pin, crush the shortbread offcuts to achieve a fine crumb.
  • Add roasted chopped walnuts to the crumb and set aside for plating.
  • For the Walnut Praline, place the sugar into small saucepan and place over a medium heat. Allow sugar to melt, swirling pan occasionally until deep golden in colour. Remove from the heat
  • Add the roasted walnuts and toss to coat. Set aside on a silicone mat to cool. Reserve 8 walnuts for plating then blend the remainder to form a smooth paste.
  • For the Walnut Praline Mascarpone Mousse, place gelatine into a bowl, cover with cold water and set aside to soften. Drain and squeeze to remove excess water. Set aside.
  • Place 50g mascarpone into a small saucepan over low heat and allow to melt. Remove from the heat.
  • Add the softened gelatine and stir until dissolved.
  • Place the remaining mascarpone and the cream into the bowl of a stand mixer fitted with a clean whisk attachment. Whisk to soft peaks and set aside.
  • Place the eggs into the clean bowl of an electric stand mixer fitted with a clean whisk attachment. Whisk until thick and pale.
  • Meanwhile, place the sugar and 40g water into a saucepan over low heat. Heat to 117C then pour into the eggs, whisking continuously until thick and cool.
  • Fold through the remaining mascarpone and cream gently. Fold through the gelatine and mascarpone mixture, vanilla and walnut praline paste, to taste. Transfer to a bowl and set aside in the fridge to set.
  • For the Walnut Tuille, place ingredients, except for walnuts, into a medium bowl and mix together until smooth. Spread mixture to a thickness of 2mm on a lined baking tray and sprinkle with walnuts.
  • Bake until golden brown, about 10 minutes. Remove from the oven and allow to cool before breaking into shards to serve.
  • To serve, spoon 3 small rounds of crumb on each serving plate. Top each with a small quenelle of mousse. Add 2 pieces of shortbread and top each with a piece of apple. Add shards of tuille and garnish with edible flowers and leaves.

You might like