Apple cube with
– vanilla mousse,
– diced apples with cinnamon
– a crumble
– a sweet pastry biscuit.
Materials used
– 8-cube Silikomart mould
– Ancel 210 bloom gelatine
– Silikomart X2 microperforated baking mat
– Baking tray
– Baking paper
– Rolling pin
– Square cookie cutter
Ingredients
Vanilla mousse
30g liquid cream30g white chocolate60g cold single cream 30% fat minVanilla powder or vanilla pod1g gelatine
Apple cubes150g apple cores1g gelatineCinnamon powder20g caster sugar30g water
Sweet pastry25g caster sugar70g flour35g butter1 egg yolk
Crumble25g brown sugar70g flour40g butter
The recipe
Vanilla mousse30g liquid cream30g white chocolate60g cold single cream 30% fat minVanilla powder or vanilla pod1g gelatine
In a small saucepan, pour the 30g of liquid cream (minimum fat content 30%). Add the vanilla powder or, better still, a vanilla pod cut in half and scraped with the tip of a knife to extract the vanilla. Heat to a gentle boil. Turn off the heat and leave to infuse, covered, for 20 minutes. Melt the white chocolate in the microwave. Heat the cream again for a minute, then remove from the heat and add the gelatine. Pour over the melted white chocolate. Mix well and set aside. Whip the cream and fold into the previous mixture.
Assembly
Fill the silikomart cube mould about 1/3 full with vanilla mousse. Place in the freezer for at least 30 minutes to 1 hour for the mousse to set.
Apple cubes150g apple cores1g gelatineCinnamon powder20g caster sugar30g water
Peel and dice around 2 apples. I’ve chosen goldens, which hold up well to cooking. Remember to keep the apple stalks to decorate your cube. Place your leaf gelatine in a bowl of cold water. Pour the diced apples into a frying pan with the water and caster sugar. Fry for a few minutes over a medium heat. Add a little powdered cinnamon. Remove from the heat and add the gelatine, wrung out and softened.
Leave to cool slightly before placing in the Silikomart mould on top of the vanilla mousse. Press down slightly with the back of a spoon. Return to the freezer.
Sweet dough25g caster sugar70g flour35g butter1 egg yolk
Mix all the ingredients together. Form into a ball, roll out and chill for 30 minutes. Roll out the dough between two sheets of baking paper. Place in the freezer for a few minutes, then cut out using a square, fluted cookie cutter to the size of your silikomart mould.
Place on a baking tray covered with a micro-perforated mat. Place a second mat on top and bake in a hot oven at 170°C for around ten minutes. Leave to cool completely before handling, as they will harden as they cool.
Crumble25g brown sugar70g flour35g butter
Mix all the ingredients together. Crumble onto a baking tray lined with baking paper and bake for a few minutes at 170°C. Using a square cookie cutter (the same size as your silikomart cube mould), cut out the crumble as soon as it comes out of the oven while it is still hot, then leave to cool completely. The crumble will then harden and you can place it on your apple cubes.
Remove your cubes from the freezer, place each one on a sweet pastry biscuit and then place a square of crumble on top.
I decorated with a real apple tail and a mint leaf.
