Christmas Bauble – Caramel apple
- Level:
-
Medium
Vanilla mousse
Ingredients: Vanilla mousse
-
6 ggelatin
-
775 gwhipping cream
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1 pod(s)vanilla
Preparation: Vanilla mousse
- Soak gelatin
- Heat 1/4th cream
- Add gelatin
- Pour over chocolate & mix until homogenous
- Add the rest of the cream & Refrigerate
- Whip mixture to soft peaks
Caramel apple
Ingredients: Caramel apple
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600 gdiced apples
-
60 gbutter
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60 gbrown sugar
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6 gcinnamon powder
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1/2 spoon(s)concentrated vanilla extract
Preparation: Caramel apple
- Cut apples into a medium dice
- Saute all ingredients together until apples are cooked & tender
- Set in 2 inch sphere mould. Freeze.
Cinnamon streusel
Ingredients: Cinnamon streusel
-
100 gsugar
-
100 gbutter
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150 gflour
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1 spoon(s)cinnamon powder
Preparation: Cinnamon streusel
- Cream butter & sugar just until combined
- Add flour and cinnamon powder, Mix.
- Rub with fingers to make pea sized crumble pieces, Freeze.
- Press about 15 gms in 3 inch tart ring to make a circle.
- Bake at 180 C for 8-10 mins
Red glaze
Ingredients: Red glaze
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300 gSugar
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176 gWater
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300 gglucose
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200 gcondensed milk
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22 ggelatin sheet
Preparation: Red glaze
- Bring sugar +water +glucose to boil
- Add condensed milk. Remove from heat.
- Add gelatin
- Pour over chocolate & blend
assembly
- Join the apple compote sphere to make round inserts. Keep frozen
- Pipe Vanilla Mousse in sphere moulds about 3/4th way and press in the apple compote inserts. Smooth out with an offset spatula.
- Freeze for atleast 8 hours and demould when ready. Place spheres on wire rack ready for glazing.
- Heat the glaze to 40C and pour over frozen spheres.
- Transfer the spheres directly over cinnamon streusel base.
- Use fondant & small snowflake cutter to make snowflakes and place them on the mousse spheres equidistant to each other.
- Finish off with some silver leaves or silver flakes.
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