Ingredients
For
3
servings
150 g Granny Smith apple
250 g green apple purée
30 g fresh lemon juice
80 g sugar
7 g pectin NH
3 g gelatine powder
15 g water
570 g glucose syrup
570 g sugar
372 g water (1)
395 g condensed milk (1 can)
270 g cocoa butter
0.5 g green colouring
1 g yellow colouring
30 g gelatine powder
150 g water (2)
3 chocolate eggs
1 chocolate disc
marzipan flower decorations
Preparation
Hydrate the gelatine powder with the first water.
Cook a syrup with the sugar and second water to 121 °C.
Pour the syrup in a thin stream over the beaten egg yolk until approximately 40 °C.
Soften the cream cheese with the hot melted gelatine mass and combine.
Fold in the semi-whipped cream.
Use immediately.
Mix the eggs and icing sugar.
Sieve the baking powder, flour and salt; combine.
Fold in the melted butter.
Let stand for 2 hours.
Bake at 190 °C for 7–8 minutes.
Hydrate the gelatine with cold water.
Cut the apples into brunoise and add the lemon juice.
Heat the apple purée to 40 °C, then add the pectin-sugar mixture.
Bring everything to a boil, then stop cooking by incorporating the gelatine mass and the apples.
Portion in sillicone Ø14 cm moulds and freeze.
Sieve and premix the flour with the first sugar and ground almonds.
Whip the egg whites with the second sugar to a soft peak meringue.
Combine and spread over a baking tray.
Bake at 185 °C for 18–20 minutes.
Hydrate the gelatin with the second water.
Bring all the ingredients to a boil except the cocoa butter and colouring.
Pour over the cocoa butter, colouring agents and gelatine mass.
Mix with a hand blender.
Leave overnight.
Use at 35 °C.
Assembly
Build up the entremets upside down.
Portion 3/4 of the cream cheese mousse into the circles and push in the frozen apple compote.
Continue with the remaining mousse and close with the madeleine cake.
Freeze.
Finishing touch
Unmould the circles and glaze with the orange glaçage.
Finish with the chocolate eggs on a chocolate disc and decorate with the marzipan.
