Dessert Illusion
How To Make Realistic Apple Shape Dessert
Description
This dessert is a refined creation that combines the flavours and textures of caramelized apples, rich chocolate, and smooth caramel mousse. The process begins with a golden amber apple insert, carefully caramelized and set into a delicate mini sphere, frozen to perfection. The outer layer is enveloped in a luxurious caramel mirror glaze, which imparts a glossy, sophisticated finish.
The heart of this dessert is the caramel mousse, light yet indulgent, encasing the apple insert within an intricately made cocoa sponge base. Each component harmoniously blends, offering a multi-layered experience with every bite.
Elegantly topped with a handcrafted chocolate stem, the dessert resembles a miniature apple, complete with a sponge as a base to complement its presentation. This creation is not just a treat for the taste buds but also a visual masterpiece, perfect for special occasions or as a show-stopping centrepiece at any dessert table.
Ingredients
Apple insert
Caramel Mirror Glaze
Gluten Free Sponge
Caramel Mousse
Chocolate coating
Instructions
Apple Insert
In a saucepan, caramelize the sugar over medium heat until it reaches an amber golden color.
- Stir in the diced apples and cook until the mixture starts to boil.
- Add 30g of water to the mixture and then the gelatine.
- Stir until the gelatine is completely melted.
- Pour the apple mixture into a mini sphere silicone mold and freeze until solid.
Caramel Mirror Glaze
- Hydrate the gelatine powder with water and let it sit for about 10 minutes until fully bloomed.
- In a tall jug, combine white chocolate, condensed milk, and the hydrated gelatine. Set aside.
- In a saucepan, caramelize sugar until it reaches a brown amber colour.
- Carefully deglaze with water.
- Pour the caramel mixture over the chocolate mixture.
- Add the glucose syrup and blend with a stick blender until smooth.
- Cover the glaze with plastic wrap to prevent a skin from forming.
- Refrigerate for about 3 hours.
Cocoa Sponge
- Whip egg whites with sugar until a stable meringue forms.
- Gently fold in the egg yolks.
- Sift the cocoa powder over the meringue mixture and fold gently to maintain the air bubbles.
- Spread the sponge mixture onto a 10x15 cm baking tray.
- Bake in a preheated oven at 160°C for about 20 minutes. Let it cool.
Caramel Mousse
- Semi-whip cream (A) to a melted ice cream consistency and refrigerate.
- In a jug, combine white and milk chocolate. Set aside.
- Caramelize sugar in a saucepan, then deglaze with cream (B).
- Pour the hot caramel over the chocolate mixture.
- Add 8g of hydrated gelatine and blend until smooth.
- Add in the soft unsalted butter and continue blending.
- Finally, fold in the cold semi-whipped cream.
Assemble Mousse:
- Fill your apple molds three-quarters full with the caramel mousse.
- Press the frozen apple insert into the middle.
- Cut the cocoa sponge into small circles to match the base of the mold and place it on top.
- Freeze the assembled apples for 6-8 hours until solid.
Chocolate Stems
- Temper the chocolate and create the chocolate stems.
- Add a small amount of oil to thin down the remaining chocolate after making the stems.
Assembly
Warm up the caramel mirror glaze to 30-35°C.
- Wrap your workspace with plastic wrap.
- Unmold the frozen apple cakes.
- Insert a bamboo stick into each cake and dip it into the thinned chocolate mixture. Once set, dip it into the caramel mirror glaze.
- Decorate the apple cakes with the chocolate stems.
- Serve: set in the fridge until defrost completely about 3-4 hours
