Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Caramel Green Apple Plated Dessert

Caramel Green Apple Plated Dessert

Caramel Green Apple Plated Dessert

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Hazelnut Sponge
  • Caramel Mou Gelee
  • Vanilla Brown Butter Foam
  • Green Apple Sorbetto
  • Final Process

Hazelnut Sponge

412g (14.5oz)
412g (14.5oz)
115g (4.1oz)
32g (1.1oz)
280g (9.9oz)
82g (2.9oz)
362g (12.8oz)
82g (2.9oz)

Method of Preparation

  1. Combine the hazelnut flour, confection sugar and all purpose flour and sift together.
  2. In a mixer combine the sifted ingredients and invert sugar and one portion of egg, mix until incorporated.
  3. Add the other portion of egg and melted butter and mix until incorporated.
  4. Whip the egg whites and sugar until firm peak.
  5. Fold the whipped egg whites into the sponge batter and spread onto a sheet pan half an inch thick.
  6. Bake at 190°C/375°F for 5-7 minutes or until golden brown on top and firm to the touch.

Caramel Mou Gelee

8g (0.3oz)
40g (1.4oz)
2g (0.1oz)
150g (5.3oz)
250g (8.8oz)

Method of Preparation

  1. Combine the gelatin and cold water to bloom for 5 minutes.
  2. Mix the water and agar together in a pot and bring to boil and bring to a simmer for 5 minutes and remove from heat.
  3. Add the bloomed gelatin and to the hot agar mixture, mix well.
  4. Pour into frame 3/8 inch thick and allow to set in the refrigerator.

Vanilla Brown Butter Foam

250g (8.8oz)
250g (8.8oz)
125g (4.4oz)
125g (4.4oz)
70g (2.5oz)
15g (0.5oz)

Method of Preparation

  1. Combine the milk, cream, sugar and in a pot and bring to a simmer.
  2. Temper in the yolks and cook to 85°C/185°F.
  3. Strain over brown butter and immersion mix to create emulsion.
  4. Chill over and ice bath and pour into foam gun with two charges.

Green Apple Sorbetto

1500g (52.9oz)
1250g (44.1oz)
160g (5.6oz)
80g (2.8oz)
920g (32.5oz)
80g (2.8oz)
100g (3.5oz)
10g (0.4oz)
20g (0.7oz)

* can be replaced with

Method of Preparation

  1. Combine the atomized glucose powder, sugar, , and mix well.
  2. Add the water and bring to 65°C/149°F, chill and allow to age over night in the refrigerator.
  3. Add the fresh apple juice, inverted sugar and lemon juice and mix with an immersion blender.
  4. Batch according to your machine.

Final Assembly

  1. Cut Hazelnut Sponge into small cubes.
  2. Cut Caramel Mou Gelee into long strip.
  3. Assemble all components on plate as desired.
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/bottom-page.php on line 11

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
© 2017 PreGel America. All Rights Reserved.
Pinterest Twitter Facebook YouTube Instagram
 

Select Your Region

Please select your region below so we can better suit your recipe and ingredient needs.