The best of the British apples and wild meadowsweet

Francesco Dibenedetto

Francesco Dibenedetto

16th April 2024
Francesco Dibenedetto

The best of the British apples and wild meadowsweet

330 min

a dish from Brooklands by Claude Bosi

Ingredients

APPLE TUILLE

  • 1Kg. Golden delicious apple
  • 20g. Glucose powder
  • 400g. Water

APPLE COMPOTE

  • 12 Golden delicious apple
  • 56g. Butter
  • 5 vanilla pod
  • 75g. Apple juice
  • 94g. Sugar
  • 75g. Liquid glucose

APPLE TATIN GANACHE

  • 500g. Light brown sugar
  • 250g Butter
  • 750g. Chopped Braeburn apple
  • 15g. Apple juice

APPLE CREAM

  • 1Kg. Apple puree
  • 85g. Gelatine mass
  • 400g. White chocolate
  • 940g. Whipping cream
  • 2g. Cinnamon

APPLE GANACHE

  • 600g. Whipping cream
  • 15g. Fresh yeast
  • 100g. Apple tatin puree
  • 350g. Apple cinnamon ganache

APPLE SORBET

  • 600g. Apple puree
  • 132g. Sugar
  • 35g. Dextrose
  • 1g. Guar gum
  • 20g. Inulin
  • 262g. Apple water
  • 112g. Water

APPLE STOCK

  • 500g. Quince
  • 000g. Water
  • 2200g. sugar
  • 566g. White wine
  • 4 vanilla pods

APPLE PECTINE

  • 3Kg. Bramley apple
  • 90g. Sugar

MEADOWSWEET ICE CREAM

  • 2000g. Milk
  • 15g. Meadowsweet
  • 300g. Meadowsweet infusion
  • 50g. Whipping cream
  • 100g. Sugar
  • 45g. Dextrose
  • 40g. Stab 2000
  • 30g. Milk powder

Method

APPLE TUILLE

Peel the apple and cut them in 4 pieces, then cook it sous vide until they are soft.
Once the apple are cooked  blitz them in the thermomix with the glucose powder and the water.
Spread 220g. of mix on a silpat and leave it to dry in the oven at 70C for 3h.
When they are dry cut them in square pieces and cook them in the oven at 170C then trim them to have a round shape.
When they are cold spray the tulle with some gold spray

APPLE COMPOTE

Cut the apple in small cubes
Then put all the ingredient in a pot and cook them until they are dry then add the apple and cook till all the liquid is reduced and the apples start to caramelise.

APPLE TATIN GANACHE

Make a caramel with the sugar, then add the butter and the apple juice and leave it to cook for 10 min
Add the apple to the caramel
Cook it for 1h.
Strain the apple the blitz them till they are smooth.

APPLE CREAM

Warm up the whipping cream then add the gelatine mass
Then pour it slowly on top of the white chocolate
Add the apple puree and the cinnamon
Leave it to set for 24h
Whip it in the kitchen aid

APPLE GANACHE

Mix the whipping cream with the yeast
Pour it in the apple tatin puree, then add the apple ganache
Cool down on an ice bath.

APPLE SORBET

Mix all the powder together then add them to the water and bring it to the boil.
Leave it to cool down then add the apple water and the apple puree and freeze.

APPLE STOCK

Cut the apple then put everything together in a pot and cook slowly for two hours.
Cool down

APPLE PECTINE

Juice the apple then add the sugar and reduce slowly to consistency
Thicken app the liquid with some crystal mais if necessary.

MEADOWSWEET ICE CREAM

Infuse the milk with the meadowsweet for 24h.
Filter the infusion
Mix all the powder together Warm up the infusion then add the powders
Bring it to the boil then cool it down

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.