These apples are in the shape of an apple (with core). It contains an apple mousse and an apple jelly with real apple pieces.
Very fun to make, but you need the right shape. Although I also make them in a hemisphere shape. Nice and quick and easy. Then you don’t actually have to add the cocoa coating, but we still find it very tasty.
Recipe for 8 apples.
Ingredients:
Jelly:
250 g apple juice (just from a bottle)
60 g fine granulated sugar
3 g agar agar
1/3 tsp ginger powder
½ tsp cinnamon
1 apple to taste
Apple mousse:
3 leaves of gelatin
150 g whole milk
40 g apple juice
1 tsp vanilla extract
1 pinch of salt
350 grams white chocolate
360 grams of whipped cream
Cocoa butter coating:
200 g cocoa butter
200 grams of white chocolate
(This coating is necessary to keep the apple in its shape)
Mirrorglaze:
15 leaves of gelatin
180 ml of water
300 g granulated sugar
300 g glucose syrup
220 g condensed milk
320 g white chocolate
Pigment
(In the photo the apples are red, but green is also very nice. Or just 2 colors because the glaze is quite a lot)
Additional:
Fondant and brown food coloring, or chocolate fondant.
Preparation:
Jelly:
Place the sugar and agar agar in a pan. Mix this briefly. Add the apple juice and heat it on the stove.
Stir with a whisk until it boils. Remove from heat and let it cool into a jelly.
In the meantime, cut the apple into very small pieces, you don’t need the whole apple.
Place the cooled jelly in a food processor and blend until the jelly is “broken”.
Mix in the cinnamon, ginger and apple pieces.
Place this in a small half-ball mold (you need 16 half-balls) and put it in the freezer.
Mousse:
Soak the gelatin leaves in water (at least 5 minutes, more is allowed)
Heat the milk, juice, vanilla extract and salt on the stove until it boils.
Remove from heat and pour over the white chocolate and let stand for 1 minute. Then stir it with the whisk until a homogeneous mass is formed. Set it aside to cool thoroughly. This usually takes me an hour.
When the mixture has cooled down thoroughly, beat the whipped cream until smooth. Carefully fold this into the chocolate mixture three times. Put it in a piping bag.
Assembling the apples:
Fill the apple mold a little more than half with mousse. Use a small spoon to gently lift the mousse up the edge. This prevents the 2elayer of mousse and the first do not fit together nicely.
Take apple balls out of the freezer and stick 2 together. Simply pressing against each other is sufficient.
Place this on the mousse (this will be the core)
Fill the mold with mousse and place it in the freezer. Let them sit for a few hours. Preferably overnight, so that they are really well frozen.
The cocoa butter coating:
Melt the cocoa butter in a pan on the stove. Once it has melted, remove the pan from the heat and add the white chocolate. Let it stand for a minute and then stir well with a spatula. Make sure it becomes a homogeneous mass. Set aside and let cool.
Mirror glaze:
Soak the gelatin in cold water (at least 5 minutes)
Add water, sugar and glucose syrup to the pan and bring to the boil. Squeeze out the gelatin and add it to the pan. Also add the condensed milk and stir with a whisk.
Remove from the heat and add the white chocolate. Let this stand for a while and then stir it thoroughly with a spatula until everything has melted and it is a homogeneous mass.
Now add the food coloring you want and mix it on the lowest setting with a hand blender.
Let this also cool down thoroughly to a temperature of 28 to 30 ℃.
Finish off.
Remove the apples from the freezer and from the mold. Insert a skewer into the top of the apple. This ensures that you can really dip the apple.
First dip the apple in the cocoa coating and let it cool for a while, but keep it steady. This goes quite quickly because the apple is ice cold.
Now dip the apple in the mirror glaze and let it drip thoroughly.
Place the apple on the final surface (note that it really sticks to that surface, so I always place them and a cake coaster).
If the glaze does not take well, you can always dip it a second time. This usually happens when the glaze is still too warm.
Enjoy your meal.
