The Apple
The Apple is a really special dessert that you may have seen James share photos of online. A trademark dish, it has the wow factor and surprisingly the apple itself is made from ice cream! Simply stunning!
Ingredients
Tatin Apples
- 6 Pink lady Apples
- 125g butter
- 250g sugar
- Yorkshire pudding mould tin
- Round pastry cutters
- Puff pastry sheet docked
Ice cream
- Apple Flexipan Moulds
- 200g White chocolate
- 200g cocoa Butter
- 50g Dark Chocolate
- 50g Cocoa Powder
- Red velvet Cocoa Butter Aerosol MSK
- Green Cocoa Butter Aerosol MSK
To serve
Finish the Apple by using a little melted chocolate to stick a fresh mint leaf by the stem to complete the ‘Apple’.
Method
Slightly melt vanilla ice cream and pipe into apple moulds, freeze hard and demould.
With a toothpick, dip into a mix of melted white chocolate and cocoa butter.
Freeze again. Pipe melted dark chocolate into cocoa butter in a tray making ‘stems’.
Freeze for use later. Spray dipped apples, on greaseproof paper with red and green cocoa butter to create a finished apple look. Freeze again and then with a little melted chocolate place a mint leaf in each apple.
Medium to large Pink Lady Apples peeled and cored, round off edges. Caramelise the apple slowly and carefully in pan on stove to a dark caramel. Allow to cool off.
Cut a puff pastry circle, place in Yorkshire pudding mould tin and top with the cooled Tatin apple. Cook in an 180c oven for 35-40 minutes until the pastry is crisp and golden-brown, turn out on a rack and drain, then brush caramel back onto the apple to glaze.
Serve the piping hot Apple Tatin and serve alongside ‘the Apple’.
Notes
The Apple requires time and patience to freeze and freeze again after each process, do not rush the preparation. One they are made they can be held in the freezer in a sealed container for a week.
Ingredients
Tatin Apples
- 6 Pink lady Apples
- 125g butter
- 250g sugar
- Yorkshire pudding mould tin
- Round pastry cutters
- Puff pastry sheet docked
Ice cream
- Apple Flexipan Moulds
- 200g White chocolate
- 200g cocoa Butter
- 50g Dark Chocolate
- 50g Cocoa Powder
- Red velvet Cocoa Butter Aerosol MSK
- Green Cocoa Butter Aerosol MSK
To serve
Finish the Apple by using a little melted chocolate to stick a fresh mint leaf by the stem to complete the ‘Apple’.
Method
Slightly melt vanilla ice cream and pipe into apple moulds, freeze hard and demould.
With a toothpick, dip into a mix of melted white chocolate and cocoa butter.
Freeze again. Pipe melted dark chocolate into cocoa butter in a tray making ‘stems’.
Freeze for use later. Spray dipped apples, on greaseproof paper with red and green cocoa butter to create a finished apple look. Freeze again and then with a little melted chocolate place a mint leaf in each apple.
Medium to large Pink Lady Apples peeled and cored, round off edges. Caramelise the apple slowly and carefully in pan on stove to a dark caramel. Allow to cool off.
Cut a puff pastry circle, place in Yorkshire pudding mould tin and top with the cooled Tatin apple. Cook in an 180c oven for 35-40 minutes until the pastry is crisp and golden-brown, turn out on a rack and drain, then brush caramel back onto the apple to glaze.
Serve the piping hot Apple Tatin and serve alongside ‘the Apple’.
Notes
The Apple requires time and patience to freeze and freeze again after each process, do not rush the preparation. One they are made they can be held in the freezer in a sealed container for a week.
