- Apple and Raspberry Jelly:
- ¼ Pint J20 (Apple and Raspberry)
- 100ml Pint Stock Syrup
- 12 ml Lemon Juice (Or 1 pinch of malic acid)
- 2 - 3 Leaves Gelatine - (soaked in cold water)
- Few drops apple burst flavour (MSK Ingredients)
- A couple of drops of red colour
- Chocolate and Apple Mousse:
- 50g milk chocolate
- 50g dark chocolate
- 200ml Double cream
- 100g smooth apple puree (Made with bramley’s)
- 2 egg whites
- 65g caster sugar
- 75ml Whipped double cream
- 1 -2 leaves gelatine – soaked on cold water
- Few drops of apple flavour burst (MSK Ingredients)
Chocolate and apple mousse, bramley apple compote , velvet finish, apple and raspberry Jelly by Shane Guildford
Shane Guildford
12th September 2018
Chocolate and apple mousse, bramley apple compote , velvet finish, apple and raspberry Jelly by Shane Guildford
Chocolate and apple mousse, Bramley apple compote, velvet finish, apple and raspberry Jelly by Shane Guildford.
This dish is served on the menu at the Academy restaurant at South Cheshire College which was named as the AA College Restaurant of the Year.
Ingredients
Method
Boil the J20, syrup and lemon juice,
add the squeezed out gelatine and dissolve by stirring.
Colour to own preference and sieve into cling filmed shallow tray moulds and set solid to allow them to pop out easily and cut into cubes
Melt the chocolate and pour the cold 200ml double cream over it to make a ganache – stir in the soft gelatine to dissolve.
Whip the egg whites and 65g sugar to make a meringue to “fold in”
When the ganache is cool, fold in the 75ml Whipped cream and the egg whites, add the apple puree and flavour drops.
Pipe into moulds, place a frozen apple compote “insert” in the middle (frozen in the sphere moulds) and re-freeze
Prepare a traditional apple compote (stewed Bramley's sweetened with sugar and set with 1 gram of Agar Agar). Freeze in sphere moulds until solid – pop them out and place in the centre of the apple and chocolate mousse.
Spray with green velvet spray (Or half red and half green!)
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