TEA PARTY RECIPE

Dish: La Pomme

By: Chef Edwin Leow

 

Granny Smith Apple Compote

 

Ingredients:  

Granny Smith Apple (300gm)

Sugar (30gm)

Pectin NH (5gm)

Caster Sugar (5gm)

Calvados (22gm)

 

Method:

• 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.

 

 

 

Cinnamon  Streusel

 

Ingredients:

Plain Flour (100 gm)

SCS Butter (100 gm)

Sugar (100 gm)

Cinnamon Powder (3gm)

Ground Almond (100gm)

 

Method:

• Mix all and bake in oven at 170 for 15 mins until brown. Chop finely.

 

 

 

Cinnamon White Chocolate Streusel

 

Ingredients:

Baked Cinnamon Streusel - cooled (100gm) 

White Chocolate (30gm)

 

Method:

• Mix white chocolate and baked cinnamon Streusel and roll into +- 0.2cm thickness.

• Cut using a small cutter.

 

 

 

Granny Smith Apple Mousse

 

Ingredients: 

Apple puree (188g)

Egg White (75g)

Sugar (75g)

Gelatine Leaf (10g)

Meadow Fresh Whipping Cream (188g)

 

Method:

• 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 Glaze

 

Ingredients:

Lemon Puree (25 g)

Absolute Crystal (500 g)

Water (25 g)

Apple Green colour (0.5 g)

 

Method: 

• Boil everything and cool overnight in the chiller.

 

 

 

Finishing

Unmold mousse and warm Lemon Glaze and blend to emusify before glazing apple mousse. Decor with Plastic Chocolate and Mint Leaf.