Component 1Soft biscuit
Ingredients
270 gr | Albumen |
125 gr | Sucrose |
160 gr | Yolk |
125 gr | Sucrose |
170 gr | Flour |
80 gr | Potato starch |
Method
Whip separately albumen and yolk with the respective sugars.
Mix both the preparations and finally mix carefully the sifted powders. Lay down the dough on the baking paper with high 1 cm and bake at 220°C for 5-6 minutes.
Component 2Apple syrup
Ingredients
500 gr | Syrup |
20 gr | Apple vodka |
Method
Once prepared the syrup, pour it on the apple vodka and mix.
Component 3Regina Dark Chocolate 61% Mousse
Ingredients
150 gr | Sugar |
45 gr | Water |
150 gr | Yolk |
300 gr | Regina Dark Chocolate 61% |
650 gr | Glossy cream |
Method
Whip the yolk and separately cook water and sugar at 121°C. When decoction is at the right temperature pour the yolk till the brim and go on whipping until it cool down (28°C-30°C). Apart, create an emulsion with 1/3 of the cream and the Dark Chocolate Regina, mix the preparation and finally add carefully the remaing cream.
Component 4Stir-fried apple
Ingredients
100 gr | Sugar |
500 gr | Apple |
50 gr | Butter |
1/2 glass | Whisky |
Method
In a nonstick pan caramelize the sugar (dry caramelization), add butter and apple and let it cook until the apple’s water is completely dry.
Flambè with some whisky and let cool down.
Component 5Shiny Cocoa Icing
Ingredients
q.b. | Cocoa Powder 22/24 |
Method
Prepare a shiny icing with Cocoa 22/24.
Preparation
Prepare the heart of the dessert by putting some apple on a soft biscuit and shock down in the blast chiller.
Pour the Regina Dark Chocolate 61% mousse into the moulds and push into the heart of the dessert and cover all with some other Regina Dark Chocolate mousse and another soft wet biscuit.
Presentation
Glaze with Shiny Cocoa Icing Gel and decorate.