TEA PARTY RECIPE
Dish: La Pomme
By: Chef Edwin Leow
Granny Smith Apple Compote
Granny Smith Apple (300gm)
Pectin NH (5gm)
Caster Sugar (5gm)
Cut apple into cubes.
Make a dry caramel with 30gm sugar, add apples and cook, add pectin NH previously mixed with 5 gm of sugar and boiled.
Flamed with Calvados. Fill in mould and put a piece of almond sponge.
Plain Flour (100 gm)
SCS Butter (100 gm)
Sugar (100 gm)
Cinnamon Powder (3gm)
Ground Almond (100gm)
Mix all and bake in oven at 170 for 15 mins until brown. Chop finely.
Cinnamon White Chocolate Streusel
Baked Cinnamon Streusel - cooled (100gm)
White Chocolate (30gm)
Mix white chocolate and baked cinnamon Streusel and roll into +- 0.2cm thickness.
Cut using a small cutter.
Granny Smith Apple Mousse
Apple puree (188g)
Egg White (75g)
Gelatine Leaf (10g)
Meadow Fresh Whipping Cream (188g)
Form a swiss meringue by placing egg white and sugar in Bain Marie until it reaches +/- 65 degrees Celsius while whisking continuously. Transfer to a mixer and whisk until cool.
Warm the apple puree and add in gelatine leaf, previously hydrated in ice water. Fold both mixtures gently.
Lastly, fold in whipped cream.
Cast mousse in apple mould and insert the Granny Smith Apple Compote and fill up with the rest of the mousse and finish up by topping a disc of Cinnamon White Chocolate Streusel. Freeze.
Lemon Puree (25 g)
Absolute Crystal (500 g)
Water (25 g)
Apple Green colour (0.5 g)
Boil everything and cool overnight in the chiller.
Unmold mousse and warm Lemon Glaze and blend to emusify before glazing apple mousse. Decor with Plastic Chocolate and Mint Leaf.