Serves 16
Ingredients
Apple parfait
225g yolk
225g sugar
45g water
1.5 litre apple juice
Apple essence
450g whipped cream
4 leaves gelatine
Crumble
1kg flour
500g sugar
250g butter
Hazelnut cake
260g g hazelnuts
240g butter
225g icing sugar
8 eggs
150g flour
Toffee
2 tins condensed milk
Dark chocolatebark
300g 70% dark chocolate
Apple jelly
1 litre apple juice
1 litre green apple puree
132g gelatine
Method
Apple parfait
Reduce the apple juice to 150 ml. Boil the sugar andwater to 118°C. Make a pate de bomb. Add theapple reduction, essence and bloomed gelatin. Whip until thick and cold. Fold in thewhipped cream. Put into half sphere moulds and freeze. Once frozen, scoop out the centre and fill with the toffee. Return to the freezer. Once the halfs are all frozen, demould and stickthe2 halfs together to form the apple balls.
Crumble
Mix all theingredients in a bowl to bread crumb stage, then bake at 160°C until golden brown.
Hazelnut cake
Cream the butter and sugar. Add thehazelnuts and flour. Add theeggs bake at 160°C for 15-20 mins.
Toffee
Boil the tins of condensed milk for 3 hours.Allow to chill and fill a piping bag.
Dark chocolate bark
Temper the chocolate and spread on marble. Scrape into shavings.
Apple jelly
Blend the juice and puree, then pass the two;you should be left with 1.5l of fluid. Heat a little of the mix with thebloomed gelatin. Dip the parfait balls and top with a stick of vanilla to replicate the stalk.
To serve
Remove the parfait from the freezer 10 mins before serving. Spoon the crumble into a serving bowl,place the apple parfait into the centre, garnish with broken pieces of the hazelnut sponge and the tempered chocolate bark.