This delightfully light, multi-layered and refreshing dessert showcases spherification, flavouring and foaming techniques using MSK ingredients. We’ve chosen apple flavour but our extensive range of flavourings frees your imagination!
We’ve broken it down into 7 easy-to-follow-steps:
Step 1 - Apple Puree
- granny smith apples, peeled cored and diced
- 30g sugar
- 50ml water
- Juice 1 lemon
Place the apple, water, sugar and lemon juice in a pan over a medium heat.
Allow the mixture to cook until the apple is very soft and remove from heat.
Transfer the mixture into a jug blender and blend to a smooth puree.
Step 2 – Sponge Fingers
- Caster sugar for dusting
- 100g plain flour
- pinch of salt
- 3 eggs, separated
- 100 g caster sugar
- 30ml calvados
Grease baking tray and dust lightly with caster sugar. Sift the flour with the salt. Preheat oven to 160°c.
Combine the egg yolks and sugar in a mixing bowl and beat together until pale and thick.
Lightly fold in half the sifted flour mixture.
In a clean, grease-free bowl, whisk the egg whites to firm peaks.
Fold very lightly into the yolk mixture with the remaining flour.
Place mixture into a piping bag and pipe approx. 18 fingers onto baking tray.
Bake for 12 minutes.
Leave to cool slightly before transferring the sponge fingers to a wire rack to cool completely.
Step 3 – Apple Caviar
- 300ml freshly pressed apple juice
- (Use an apple that is not too acidic e.g. Breaburn or Cox)
- 4g MSK sodium alginate
- 20g sugar
- 2 drops MSK apple flavour drop
- 500ml water
- 5g MSK Calcium Chloride
Place apple juice on the mixer, using the whisk attachment, at the lowest speed.
Mix the sodium alginate and the sugar together. Add this mixture slowly to the juice.
Add the flavour drops to the mixture. Try to avoid adding the sodium alginate mixture to the centre of the bowl as it will adhere to the whisk. Continue to whisk slowly for 10 mins.
Allow mixture to stand for a further 10 mins, the mixture should be thickened to a syrupy texture and be completely lump free.
Place the water into a narrow container, a beaker or measuring jug should be fine. Add the calcium chloride and stir to dissolve.
Draw the apple juice solution into the syringe; hold the syringe approximately 6 inches above the calcium chloride solution. Push the syringe plunger to create a steady stream of drops. Stir the water lightly to help form cylindrical balls.
Leave for about 5 mins to allow a skin to form
Pour the caviar balls into a shallow sieve and place in clean cold water to rinse. Remove from the water and drain.
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Step 4 – Caramalised Apple Balls
- 4 granny smith apples, peeled
- 100g caster sugar
- Seeds from ½ a vanilla pod
- 25g butter
Using a melon baller scoop 10 balls from each apple.
Place the sugar into a large frying over a high heat. Once the sugar begins to caramelise add the butter to the pan. Allow the butter and sugar to cook together to form a golden caramel sauce.
Add the vanilla seed and the apple balls to the caramel and cook until the apple begins to soften.
Remove the apple balls from the caramel and allow to cool.
Step 5 – Apple Custard
- 250ml whipping cream
- 250ml milk
- 5 egg yolks
- 100g sugar
- 20g MSK green apple compound
Place the milk and cream together in a small pan and bring to the boil.
Whisk together the yolks and sugar, and slowly add to the boiled cream mixture.
Cook the custard stirring constantly until the mixture reaches 82ºC or until the mixture coats the back of a spoon.
Remove from the heat and pass through a fine sieve.
Allow the custard to cool and stir in the apple compound.
Step 6 – Apple Foam
To foam we are using Hyfoamer with Xanthan Gum to stabilise.
- 250ml apple juice
- 2.5g MSK Hyfoamer
- 2.5g MSK Xanthan Gum
Mix all ingredients together and place on the machine with the whisk attachment.
Whisk until the mixture is fully aerated.
The final stage of a series of recipes to create an apple trifle with some interesting and innovative twists.
This delightfully light, multi-layered and refreshing dessert showcases spherification, flavouring and foaming techniques using MSK ingredients.
Step 6 – Assembly
1. Place a tablespoon of apple puree into the bottom of a cocktail glass
2. Break the sponge fingers into pieces and arrange on top of the puree
3. Pour 5mls of calvados into each glass over the sponge
4. Add a layer of apple caviar pearls and top with the caramelised apple balls
5. Next spoon in a layer of apple custard and cover with the apple foam
6. Finally top the trifle with some crackle crystal