Apple Shaped Dessert

Step into a world of culinary illusion with this exquisite dessert inspired by Cedric Grolet - the apple-shaped dessert en trompe l'oeil. Imagine a velvety white chocolate mousse meticulously crafted into the shape of a ripe apple, concealing a deliciously gooey apple jelly center. This masterpiece is then enveloped in a delicate chocolate shell, finished with a glossy sheen that mirrors the luscious appearance of a real apple. Join me as we unravel the secrets behind this delectable creation that blurs the line between art and dessert. Get ready to be dazzled by the intricacy and innovation of this stunning apple-shaped treat.

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A stunning dessert

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Apple Jelly Inserts

Soak gelatin in cold water to soften, and drain. Combine sugar and pectin; set aside. In the saucepan, warm up apple juice, Manzana verde, ginger and vanilla. Add the sugar-pectin mixture. Bring to a boil and cook on low for 2 minutes. Remove from the heat, and add the bloomed gelatin. Transfer apple mixture onto a small baking tray lined with plastic wrap. Let cool, and chill completely. Meanwhile, peel and slice apples. Cut them into batonnet, and then cubes (brunoise). Toss apple cubes in the lemon juice, and refrigerate. In a food processor, pulse the chilled apple jelly. Add about 2 oz/60g apples cubes; give a couple of more pulses. Transfer the apple mixture to a bowl, and add the remaining apple cubes. Fill the mini-sphere silicone mold and freeze overnight. Un-mold apple inserts, and assemble them to create 12 one ounce/30g spheres. Keep them frozen until ready to use.

White Chocolate Mousse

Soak gelatin in cold water to soften, and drain. In the stand mixer fitted with the whisk attachment, whip cream to medium-soft peaks, and refrigerate. Meanwhile, gently melt the white chocolate over a bain-marie. Avoid overheating chocolate; remove it from the heat as soon as it's melted. In a saucepan, bring to a quick boil the milk and vanilla. Remove from the heat, and add the bloomed gelatin. Add the melted white chocolate; mix with an immersion blender. Let cool to 86ºF/30ºC. Then fold in the whipped cream. Use immediately. Save leftover mousse for touch up.

Montage

Fill each apple mold cavity half way full with the mousse. Add the frozen apple insert, and gently press. The insert shall not touch the bottom of the mold. Fill molds with the remaining mousse ensuring that the insert completely surrounded by the filling. Freeze cakes overnight.

Chocolate Shell Glaze (Enrobage)

In a tall and narrow container, place the chopped white chocolate. In a small saucepan, melt cocoa butter (cocoa butter can boil). As soon as it is melted, pour over the white chocolate. Mix with the immersion blender and sieve. Use white chocolate glaze at 113ºF/45ºC. Place a baking tray in the freezer.

Mirror Glaze

Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside. Cook water, sugar and corn syrup to 218ºF/103ºC, and mix in gelatin, condensed milk and vanilla. Pour over white chocolate, let sit to melt and blend without adding too much air. Pass through a fine sieve, tap over the counter to remove remaining air bubbles and chill completely. Rewarm to 86ºF/32ºC before using. Store mirror glaze for up to 6 weeks in the refrigerator. Mirror glaze can be kept frozen for months.

Apple Stems

To make edible apple stems, pulse some dark chocolate in your food processor until it forms a workable paste, and shape like using play dough. For the leaves, use real apple leaves or make some out of green marzipan.

Glazing Apples

Take out the rock hard frozen apple cakes from their molds. Arrange them on the frozen tray. Keep cakes frozen until ready to glaze (to play safe, do it 3 hours before). Then carefully, insert a piece of bamboo skewer (one inch dip inside); keep frozen. Rewarm the chocolate enrobage to 113ºF/45ºC. Meanwhile, warm up chocolate mirror to 88ºF/32ºC; keep it warm. Carefully, immerse the frozen apple cake in the chocolate enrobage. Rotate it, and once the chocolate shell sets, dip it in the mirror glaze. Let stand the glazed cake on a baking tray lined with baking mat or parchment. Repeat with the remaining cakes. Remove skewers carefully, and insert stems and leaves (stick it with a dot of glucose/corn syrup or melted white chocolate).
Let apple desserts thaw for about 6 hours in the refrigerator before eating. The dessert should eaten within 24 hours. Bon appétit!