vrdesigners
07/26/15

Granny Smith apple mousse, foam and sorbet

Recipe by Ng Wai Kee & Ernest Wong, Island Shangri-La Hong Kong

Ingredients:

2g gelatine
100g green apple puree
130g whole egg
100g granulated sugar
190g butter
55g concentrated green apple paste
8g manzana
1 green appla, finely dice and cooked with butter, sugar and vanilla pod.

Method:
1. Heat the green apple puree with eggs and sugar in a water bath at 83 OC.
2. Add the gelatine, let it cool to 45 °C, then add the butter, green apple paste and Manzana, mix well.
3. Keep the cream in the fridge for at least 2 hours.

Green Apple Mousse
100g green apple juice
30g sugar
10g lemon juice
1 gelatine sheet

Method;
1. In a saucepan, melt the gelatine, then add the heated lemon juice with sugar.
2. Pour in the apple juice and mix with a beater until the mixture becomes a light mousse.

Vanilla Cream Violet
350g fresh whole milk
2 vanilla posds, scraped
125g egg yolks
100g caster sugar
9g gelatine sheet
250g whipped cream

Method:

1. Boil the milk with the scraped vanilla pods.
2. Whisk the egg yolks and sugar, add the milk and mix.
3. Cook the mixture as a cuata.rd to 85 °C, remove from heat poach for 5 minutes.
4. Add the soaked gelatine and pour into a stainless steel bowl dived in a bath of ice to let it cool, stir occasionally
5. Fold in the whipped cream, stir gently.

Green Apple Sorbet
166g water
160g sugar
60g glucose powder
20g lemon juice
4g stabilizer
400g green apple puree
500g green apple juice

Method
1. Make syrup with water, sugar, glucose powder. lemon juice and stabilizer, let it cool. ‘
2. Mix with the apple puree and apple juice then freeze the mixture with an ice cream maker.

Green Apple Foam
500g green apple juice
60g sugar
3g lecithin
800g water

Method
1. Strain the green apple juice through a fine sieve. Add in the sugar, lecithin and water. ‘
2. Use a hand mixer to make foam.

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