All Recipes

White Chocolate, Apple and Caramel

Serves 6
  • Steps
  • Ingredients

Steps

  • Preheat oven to 170C.
  • For the Ginger Shortbread, place butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat until combined. Add egg and beat until combined. Add flour, ginger, baking powder and salt and stir until just combined.
  • Transfer shortbread mixture to a sheet of baking paper, cover with another sheet of baking paper and roll to 5mm thickness. Remove the top sheet and place onto a baking tray. Place in oven and bake until pale golden brown, about 15 - 20 minutes.
  • Remove from the oven and while still hot, press six 10cm ring moulds into the warm shortbread and leave in place. Press a 5cm ring mould, into the middle of each the shortbread circles and leave to cool completely. Remove ring moulds, transfer the rings of shortbread to a clean tray and set aside.
  • For the White Chocolate and Lime Mousse, place white chocolate in a bowl.
  • In a separate bowl, whisk the egg yolks and sugar until pale and fluffy.
  • Meanwhile, place the milk in a small saucepan, set over a medium heat and bring to boiling point. Remove from heat and add to the egg yolk mixture, whisking continuously. Place the mixture back in the saucepan and cook over a low-medium heat until thickened and coats the back of a spoon. Remove from heat, add gelatine and stir until dissolved.
  • Pour the warm mixture over the chocolate, stir gently to melt the chocolate. Place the mixture over an ice-bath to cool.
  • Meanwhile, place cream in the bowl of an electric mixer fitted with whisk attachment and whisk to firm peaks. Add to the cooled chocolate mixture along with lime zest and fold until combined. Transfer to a piping bag.
  • Pipe mousse onto the Ginger Shortbread rings to create rings of mousse. Place in fridge to set.
  • For the Caramelised White Chocolate Discs, place the white chocolate in a microwave safe bowl and cook in microwave, in 1 minute intervals, stirring between each interval, until caramelised, about 5 minutes.
  • Using an offset spatula, spread chocolate thinly over a sheet of acetate. Using a 10cm round cutter, score 6 rounds in the chocolate. Allow to set then carefully cut out discs from the chocolate and set aside until serving.
  • For the Fresh Apple, place apple, ginger juice and salt in a bowl and stir to combine. Set aside until serving.
  • For the Caramelised Apple Sauce, place the apple and butter in a medium saucepan. Set over medium heat and fry until just starting to soften, about 2 minutes. Add sugar and cook until caramelised, about another 2-3 minutes. Add calvados and cook until slightly reduced, about 1 minute. Add cream and salt and cook until slightly thickened. Remove from heat and set aside, keeping warm, until serving.
  • To serve, remove Ginger Shortbread and White Chocolate and Lime Mousse rings from fridge and place onto serving plates. Place a spoonful of Fresh Apple and Caramelised Apple and Apple Sauce into the centre. Add a Caramelised White Chocolate Disc and serve with remaining Caramelised Apple Sauce.

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