Apple entremet composed of
– speculoos mousse,
– diced apples,
– speculoos crisp,
– yellow and green velvet spray.
– caramel ice cream quenelle.
Equipment used
– Pavoni apple mould
– Silikomart quenelle mould
– Ancel 210 bloom gelatine
– Baking paper
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Ingredients
Speculoos crunch
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles
Speculoos mousse
✔50g single cream
✔45g speculoos paste
✔120g single cream
Apple filling
✔One apple
✔10g caster sugar
✔2 tablespoons water
✔Vanilla powder
Chocolate stem
✔20g milk chocolate
Yellow velvet spray
Green velvet spray
A few speculoos biscuits for decoration
For 6 desserts / 3 people
Speculoos crunch
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles
Mix the white chocolate, previously melted in the microwave, with the speculoos paste.
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Add the crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter slightly smaller than the mould. Set aside in the freezer until ready to assemble.
Apple filling
✔One apple
✔10g caster sugar
✔2 tablespoons water
✔Vanilla powder
Cut an apple into small cubes.
Pour into a saucepan with the caster sugar, water and vanilla powder. Cook for a few minutes over a low heat before setting aside to assemble the dessert.
Speculoos mousse
✔50g single cream
✔45g speculoos paste
✔120g single cream
Place the gelatine sheet in a bowl of cold water.
In a saucepan, heat the 50g of cream with the speculoos paste. Mix well to obtain a smooth mixture. Remove from the heat and add the well-drained gelatine. Mix. Set aside.
Pour the 120g of very cold liquid cream into a mixing bowl and whip with an electric mixer. Add the previous mixture once it has cooled slightly (to around 30-35°C). Mix gently with a spatula.
Proceed with assembly.
Assembly
Fill the Pavoni apple mould halfway with speculoos mousse, making sure to fill the edges well. Add the apple compote.
Top with a little speculoos mousse and finish with the crunchy topping. Place in the freezer for at least 6 hours or overnight.
The next day, remove the desserts from the moulds and place them face down to quickly apply the yellow and green velvet sprays. Carefully turn the desserts over using a spatula.
Chocolate tails
✔20g milk chocolate
Melt a little milk chocolate. Fill a piping bag with it. Pipe the seeds onto the desserts.
On a piece of baking paper, pipe the remaining chocolate to form the tails of the apples and sprinkle a little cocoa powder on top again. Leave to set in the fridge. Insert the tail into the dessert when it has thawed a little. Keep cool until ready to serve.
Just before serving, arrange your plates. Place two desserts on each plate. Sprinkle with a little crumbled speculoos biscuit. Finish with a caramel ice cream quenelle (Faur artisan ice cream) made using the Silikomart quenelle mould.
