Apple and gingerbread house made with
– a gingerbread biscuit,
– an apple compote insert
– diced apples
– a gingerbread mousse,
– white and brown velvet spray.
Materials used
– Silikomart homemade silicone log mould
– Ancel 210 bloom gelatine (gold quality)
– Log insert mould
– Kitchen thermometer
Ingredients
Apple mousse
✔3 apples
✔30g caster sugar
✔50g water
✔3g cinnamon
✔60g liquid cream
✔2g gelatine
Apple insert
✔60g Apple cubes
✔3 tablespoons water
✔10g sugar
✔2g NH pectin
✔Cinnamon powder
Gingerbread mousse
✔4g gelatine
✔70g whole milk
✔110g 30% liquid cream
✔3 egg yolks
✔45g sugar
✔345g 30% single cream
✔100g gingerbread biscuit
+
Gingerbread
White and brown velvet spray
The recipe
Serves 6 to 8
Apple mousse
✔3 apples
✔30g caster sugar
✔50g water
✔3g cinnamon
✔60g liquid cream
✔2g gelatine
Cut three apples into small pieces. Pour them into a saucepan with 50g water, 30g caster sugar and the cinnamon. Leave to cook over a low heat until the apples are cooked through. Blend everything together.
Place the gelatine in a large bowl of cold water.
Remove 100g of the compote and return to the heat in a small saucepan. Remove from the heat and add the gelatine, well wrung out and softened. Mix well and set aside.
Whip the cold cream in a bowl with an electric mixer. Add the previous mixture when it is below 40°C. Fill the insert mould 3/4 full and place in the freezer.
Apple insert
✔60g apple cubes
✔3 tablespoons water
✔10g sugar
✔2g NH pectin
✔Cinnamon powder
In a small bowl, combine the caster sugar, NH pectin and cinnamon. Cut an apple into small cubes. Pour into a saucepan with 3 tablespoons of water and bring to the boil. Pour the sugar mixture into the pan and cook for 1 minute, stirring constantly. Turn off the heat. Allow to cool slightly before pouring the apple mousse into your insert mould. Place in the freezer for at least 4 hours.
Gingerbread mousse
✔4g gelatine
✔70g whole milk
✔110g 30% liquid cream
✔3 egg yolks
✔45g sugar
✔345g 30% single cream
✔100g gingerbread
Pour the 70g milk and 110g single cream into a saucepan. Crumble in the gingerbread. Heat until boiling. Turn off the heat, strain the pan and leave to infuse for at least 10 minutes. Mix everything together and pour about 160 to 165g of cream/milk and gingerbread into a new pan. Return to the heat.
Place the gelatine leaves in a large bowl of cold water. Pour the egg yolks and caster sugar into a bowl and mix well. Pour the hot mixture over the egg yolks. Mix well and return to the pan. Cook, stirring constantly to prevent the mixture from sticking to the bottom of the pan, but do not exceed 82-83°C. Turn off the heat, add the well-squeezed gelatine and set aside to allow the mixture to cool slightly.
In another bowl, whip the cold cream with an electric mixer. Gently fold in the previous mixture with a spatula.
Assembly
Cut a nice slice of gingerbread to fit your log mould.
Pour some gingerbread mousse into your Silikomart homemade buche mould. Add the apple insert. Top with gingerbread mousse and finish with the gingerbread slice. Place in the freezer for 24 hours.
The next day, unmould your log mould. Immediately apply the brown velvet spray and then the white velvet spray to the top only. Place in the fridge for at least 7 to 8 hours to defrost.
