Containing: 2 Components
Mould preparation and Apple Base
Spray mould with bronze creative powder mixed with alcohol
Shell mould with Cacao Barry Madirofolo
Ingredients: Mould preparation and Apple Base
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5 piece(s)cox"s apples
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50 ggolden caster sugar
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1 piece(s)lemon zest
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1 gmixed spice
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1 piece(s)lemon juice
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250 gApple juice
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125 gsugar
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14 gNH pectin
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10 glemon juice
Preparation: Mould preparation and Apple Base
Cut apples into 2cm thick slices
Mix the sugar, zest and spice and sprinkle over the cut apples
Roast at 210c for 15-20 minutes until light brown and soft
Sprinkle the lemon juice over the cooked apples
Warm the apple juice
Combine the sugar and pectin the add to the warm puree. Boil to 106c
Add the lemon juice at 106c
Add the warm baked apple and stir through to retain some texture. Cool
Custard Ganache
Ingredients: Custard Ganache
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300 gdouble cream (48%)
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1 gbay leaf
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1 piece(s)cinnamon stick
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1 pod(s)vanilla
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0.5 gnutmeg grated fresh
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pinchcloves
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30 gglucose
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15 gCalvados
Preparation: Custard Ganache
Put all ingredients together and infuse overnight
Boil and pass onto chocolate
Emulsify and the add Calvados
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