Home Recipes Poached apple with chocolate mousse and cinnamon sabayon

Poached apple with chocolate mousse and cinnamon sabayon

An inspirational recipe for Poached apple with chocolate mousse and cinnamon sabayon by Debic.

Dessert Dinner Evening
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Ingredients

Poached apples

1000 g small Jonagold apples

1000 ml white wine

500 ml sugar water (1:1)

5 g star anise

1 x bourbon vanilla pod

100 ml lemon juice

2 x cinnamon sticks

Cinnamon sabayon

400 ml Debic Crème Brûlée

100 g pasteurised egg whites

1 g cinnamon powder

Chocolate mousse

500 ml Debic Chocolat Mousse

Crumble

125 g Debic Traditional butter, unsalted

125 g flour

125 g icing sugar

100 g ground almonds

Debic products used

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Debic Crème Brûlée Bourbon 1L

  • Real natural Bourbon vanilla with vanilla seeds
  • Creamy and authentic taste and structure
  • Fast and convenient preparation
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Debic Mousse au Chocolat 1L

  • With real Belgian milk chocolate
  • Convenient 4 step preparation
  • Allows a variety of creative preparations
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Debic Traditional Butter 10KG

  • Made from fresh dairy cream. For cooking & pastry.
  • For a wide variety of applications, both in horeca and bakery applications.
  • With the natural and authentic flavor of butter in all its preparations.

Preparation

Poached apples

Heat the wine with the sugar water, lemon juice and spices.

Peel the apples and use a small melon baller to remove small balls of apple from various places around the apple.

Poach the apples and apple balls in the warm liquid.

Leave to cool and keep in the poaching liquid.

Cinnamon sabayon

Mix the sabayon and the crème brûlée with the egg whites and cinnamon powder.

Pour into a 500 ml siphon and aerate with 1 gas cartridge.

Place in a bain-marie (at precisely 65˚C).

Chocolate mousse

Beat the chocolate mousse in a planet mixer until it is light and airy and as stiff as whipped cream, and transfer to a suitable container.

Leave to set in the refrigerator.

Soak the raisins in the limoncello.

Crumble

For the crumble, mix all the ingredients in a bowl and mix using your hands.

Rub the dough carefully between your fingers to make crumble.

Leave for 2 hours at room temperature and then bake in the oven at 160°C for 15 minutes.

Store in a well-sealed bowl.

Finishing touch

Heat the apples in the poaching liquid and arrange on the plate. Add the quenelles of chocolate mousse and decorate with the crumble, raisins and cinnamon sabayon.

Recipe tags Dessert Dinner Evening PannaCotta Cream40
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