Assiette of apple
This multi-faceted apple dish from Michelin-starred chef William Drabble is a spectacular way to round off a dinner party. This recipe requires a lot of prep so make sure you leave yourself plenty of time to complete the sorbet, mousse, sponge, tarte tatin and the accompanying jelly.
Ingredients
Sponge
Bramley apple mousse
- 700g of Bramley apple purée
- 4 gelatine leaves
- 4 egg yolks
- 200g of butter
- 320ml of double cream, lightly whipped
Meringue
- 5 egg whites
- 200g of sugar
- 100ml of water
Apple sorbet
- 500ml of Bramley apple juice
- 500ml of Worcester apple juice
- 515ml of apple juice
- 300g of sugar
- 180ml of glucose
Tarte tatin
- 6 Cox's apples , peeled, cut into quarters and core removed
- 110g of sugar
- 110g of butter
- 500g of puff pastry
Apple jelly
- 285ml of apple juice , skimmed
- 3 gelatine leaves
Caramel syrup
- 200ml of buttermilk
- 100g of sugar
- 100g of soft brown sugar
- 100g of butter
- 1 tsp baking powder
- 1 tsp vanilla essence
Equipment
- Fine sieve
- Ice cream maker
- Sugar thermometer
- Kitchen aid
- Silicone paper
- Large mould
Method
1
For the sponge, whisk the egg yolks and sugar until light and fluffy. Sieve the flour and fold in
- 10 eggs
- 320g of sugar
- 310g of flour
2
Melt the butter and fold into the mix and pour onto a baking sheet lined with silicone paper. Spread about 5mm thick evenly across. Bake in the oven at 170ºC/Gas mark 3 for 8 minutes until golden brown
- 90g of butter
3
Remove from the oven and sprinkle some caster sugar on top. Turn out onto a cooling rack, remove the silicone paper and leave to cool
- caster sugar for dusting
4
For the Bramley apple mousse, heat the apple purée and add the butter. Whisk in the egg yolks and allow the gelatine leaves to dissolve in the mixture
- 700g of Bramley apple purée
- 200g of butter
- 4 egg yolks
- 4 gelatine leaves
5
Leave to cool and then fold in the whipped cream
- 320ml of double cream
6
For the meringue, boil the water and sugar until it reaches 118c on a sugar thermometer. Start whisking the egg whites on a stand mixer, when the sugar reaches 121c slowly pour the sugar onto the eggs. Leave to whisk until cold.
- 200g of sugar
- 100ml of water
- 5 egg whites
7
Fold the meringue into the Bramley apple mousse. Line the bottom of a mould with the sponge and put the mousse mix on top. Put in the fridge to set
8
For the apple sorbet, heat 515ml of apple juice in a pan and add the sugar and glucose. Then leave to go cold. Combine the Bramley and Worcester apple juices, leave to settle and then skim away any impurities
- 515ml of apple juice
- 300g of sugar
- 180ml of glucose
- 500ml of Bramley apple juice
- 500ml of Worcester apple juice
9
Mix the apple juices together, and churn in an ice cream maker immediately. Put into a freezer until ready to use
10
For the tarte tatin, mix the butter and sugar and place into the bottom of a deep sided pan. The butter mix should be about 6mm thick
- 110g of sugar
- 110g of butter
11
Add the apples, standing them on their ends as tightly as possible. Place the puff pastry over the top of the apples. It should be about 4mm thick and cut slightly bigger than the pan so that the pastry can be pushed down the inside edges. As the tatin cooks this will caramalise the pastry
- 6 Cox's apples
- 500g of puff pastry
12
Make a few small incisions in the top of the pastry to let the steam escape. Put the pan onto the stove on a low heat and cook slowly until the apples begin to caramelise, you will see the sugar change colour on the sides of the pan.
13
Place the pan in the oven and cook at 165ºC/Gas mark 2 until the pastry is golden brown and apples are nicely caramalised. When ready, turn out onto a wire rack
14
For the apple jelly, soak the gelatine leaves in water until soft. Remove them from the water and warm in a pan with a little of the apple juice. Slowly add the rest of the juice, stir, pass through a fine sieve and refrigerate until needed
- 3 gelatine leaves
- 285ml of apple juice
15
For the caramel syrup, bring the buttermilk, sugars, and butter to a boil over medium heat in a large saucepan
- 200ml of buttermilk
- 100g of sugar
- 100g of soft brown sugar
- 100g of butter
16
Remove from heat and whisk in the baking soda and vanilla essence. It will bubble up a lot, but as it cools, the bubbles will disperse
- 1 tsp baking powder
- 1 tsp vanilla essence
17
To plate, pour a little of the caramel syrup over the plate. Dice the apple jelly into small squares and arrange neatly on the plate. Remove the apple mousse from the mould and cut into the desired size and shape and add to the plate
18
Cut the warm tatin to the desired size and place on the plate. Make a quenelle of the sorbet, and add to the plate. Serve immediately
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Assiette of apple
