March 22, 2012

Green Apple Delight


Green Apple Delight

Cinnamon Apple Mousse
Ingredients
1 oz. sugar
2 c cream
4 oz. apple juice
2 oz egg whites
3 oz sugar
3 T cinnamon
3 sheets (2oz) gelatin

Method
Whip together the cream, 1 oz sugar and set aside. Next prepare meringue by whipping together the egg whites and sugar. Melt the gelatin in the apple juice. Add the meringue and cinnamon mixture to the cream. Fill molds and freeze.

Sour Apple Coulis
Ingredients
1/2 c sour apple juice or sour apple liqueur
neon green food coloring




Method
Add 1 drop of food coloring to the apple juice and stir until blended


Apple Gelee with Apple Chunks
Ingredients
1 Granny Smith apple, chopped
1 oz butter
1/3 c sugar
1/2 c sour apple juice or apple liqueur
1/4 oz gelatin

Method
In a medium pan, melt butter and add the chopped apple. Cook for 3-4 minutes or until apple is cooked through but not mushy. Add the sugar and cook an additional 2 minutes. Add the juice and gelatin, mixing until the gelatin dissolves completely. Pour mixture into a square or rectangular mold and place in the refrigerator until set.

Wafer
Preheat oven to 350 degrees.
Ingredients
1/2 oz butter
1 3/4 oz sugar
1/4 pastry flour
1 oz egg white

Method
In a medium pan, melt the butter. Add, in this order, the sugar, flour and then the egg white, making sure to mix after each ingredient is added. Drop teaspoonfuls of the mixture on a baking sheet or silpat, leaving space as they will spread, between each one. Bake for approximately 5 minutes or until they begin to turn golden. Remove from oven, cool for 2 minutes, then roll into thin tube.

Plating
Unmold the apple mousse and center on plate. Remove the apple gelee and cut into matchsticks. Place the wafer on top of the mousse. Drizzle the coulis around the plate. For additional color add berries.

Though this recipe looks hard, it is actually doable by the at home cook. Just set up your mise en place and go for it. Though I and my chefs, in this case GGM Pastry Chef Paw Mikkelsen, plated this for publication, but you can do this at home. Just be patient, creative and enjoy!

Bon Appetit!

Lou

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