Green apple ripe and raw

Recipe for 20 units


Ingredients

Sicoly


Semi-candied orange strip zests
Green apple dices 10 x 10
Frozen lemon purée

Green apple

mousse


ingredients :

  • 100 g Apple juice
  • 6 Gelatine leaf
  • 400 g Sicoly® sweetened apple purée
  • 100 g Italian meringue
  • 300 g Semi-whipped cream

process :

Heat the apple juice until it reaches 65°C. Remove from the heat and add the gelatine leaves, previously soaked in cold water for 10 minutes. Add the SICOLY® green apple purée and stir until combined. Pour the preparation into the Italian meringue and mix carefully until combined. Then, fold the semi-whipped cream into the purée mixture. Fill round Silikomart medium size moulds with the mixture.

Speculoos

creamy


ingredients :

  • 125 g Cream
  • 125 g Milk
  • 25 g Sugar
  • 1.7 g Iota carregeenan
  • 0.5 g Locust bean gum
  • 30 g Speculoos

process :

Mix the sugar, iota and carob gum. Then, place the milk and cream in a saucepan. Add the first ingredients to the milk and cream and stir. Cook until boiling point, stirring. Remove from the heat and add the biscuits, then mix using an immersion blender and fill mini round Silikomart moulds with the mixture.

Roasted apple

in caramel sauce


ingredients :

  • 150 g Sicoly® apple dices 10 x 10
  • 200 g Caramel sauce

process :

For the caramel sauce, cook sugar until quite dark brown in colour and then, after removing from the heat, carefully pour in some water until a sort of light sauce is obtained. Cook the SICOLY® green apple cubes in the caramel sauce until golden brown and slightly soft. Cool.

Apple

glazing


ingredients :

  • 150 g Water
  • 300 g Sugar
  • 300 g Glucose liquide
  • 200 g Condensed milk
  • 110 g Gelatin mass
  • QS Yellow colouring
  • QS Green colouring

process :

For the gelatine mass, add 6 g of water for 1g gelatine powder or gelatine leaf, 180 bloom. Hydrate the gelatine with the water and then heat until melted. Cook the sugar, glucose and water until the temperature reaches 106ºC. Pour on the condensed milk and gelatine mass and stir until combined. Leave to cool to 20 to 25ºC and use.

Lemon and ginger

cream


ingredients :

  • 200 g Sicoly® sweetened lemon juice
  • 300 g Sugar
  • 300 g Eggs
  • 27 g Gelcrem hot Sosa
  • 30 g Liquid ginger

process :

Mix all ingredients together with a hand blender. Cook them until boiling point, stirring constantly. Remove from the heat, mix again with the hand blender and leave to cool.

Sablé

breton


ingredients :

  • 250 g Soft butter
  • 40 g Sicoly® orange semi-candied zest vermicelli
  • 225 g Sugar
  • 110 g Egg yolks
  • 2.5 g Salt
  • 325 g Flour
  • 10 g Baking powder

process :

Mix the butter, finely chopped SICOLY®semi-candied orange zests and sugar in the KitchenAid mixer with the paddle. Add egg yolks gradually. Then mix the flour and baking powder and pour into the machine. Mix with the paddle until combined. Leave the dough in the fridge for 2 hours. Then roll out to a thickness of 0.4 cm and bake in round 4 cm. Ø moulds at 170ºC until golden brown.

Finishing


Once the Speculoos creamy is made, half-fill the sphere Silikomart moulds and then insert some apple cubes cooked in caramel sauce and strained. Cover with more Speculoos creamy until the sphere is totally filled. Freeze. Fill the sphere Silikomart medium size moulds with the green apple mousse and insert the still-frozen Speculoos creamy. Cover with more mousse and freeze. Once the apple spheres are frozen, glaze with the apple glazing using a syringe to soak them into the glazing mixture. Put some lemon and ginger cream in the middle of the sablé Breton and then attach the apple on top of it.