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Apple Mousse with Cider Brûlée

Apple Mousse with Cider Brûlée


Ingredients

Apple mousse layer:
4 medium Granny Smith apples, peeled, cored and sliced
2 teaspoons lemon juice
1/2 cup superfine granulated sugar
1/4 cup pure apple juice
4 teaspoons powdered gelatin
1 1/4 cups heavy cream, whipped to soft peaks

Cider brulee layer:
1 cup heavy cream
2 tablespoons cornstarch
1 cup apple cider
1 vanilla bean, split lengthwise
8 large egg yolks
11 ounces white chocolate, chopped
Granulated sugar for sprinkling
Caramel sauce for serving
Dulce de Leche ice cream for serving


Preparation


1. Make mousse layer: Line baking sheet with parchment or waxed paper. Arrange seven 3" diameter x 2" high ring molds on baking sheet and set aside. Combine apple slices and lemon juice in food processor and process until puréed. Add sugar and process until blended.

2. Put apple juice in microwave-safe container and heat at 15 second intervals just until warm (not boiling). Stir in gelatin until dissolved. Add to apple purée mixture and process to blend. Transfer to medium bowl.

3. Gently fold in whipped cream. Spoon apple mousse into prepared ring molds, dividing it evenly and leveling tops. Place baking sheet in freezer until set, or up to 2 hours.

4. Make brûlée layer: In medium saucepan, combine cream, cornstarch and cider. Using a small paring knife, scrape out tiny seeds from vanilla bean pod and add to cream mixture along with pod. Bring to boil over medium heat. Remove from heat.

5. In medium bowl, whisk yolks until blended. Gradually whisk about half of cream mixture into yolks. Return entire mixture to saucepan and cook, whisking constantly, until mixture thickens and just begins to boil. Remove from heat. Place white chocolate in medium bowl. Pour hot cream mixture over chocolate and let stand for 30 seconds, to melt chocolate. Whisk until chocolate is completely melted. Cover loosely and set aside until completely cool.

6. When brûlée mixture is cool, pour into each ring mold on top of mousse layer, filling molds completely. Refrigerate for at least 2 hours, until completely set.

7. Arrange mold on dessert plate. Sprinkle top with thin layer of granulated sugar. Using household propane torch, heat sugar until it caramelizes and turns golden brown. Remove mold. Place scoop of ice cream alongside dessert and garnish with caramel sauce. Repeat with remaining desserts and serve immediately.
Park Hotel Kenmare, Kenmare, County Kerry, Ireland; phone (011) 353-64-41200, website parkkenmare.com.


For more gourmet chocolate recipes, and other ways to create a specialty chocolate gift, please see our chocolate recipes section. Thank you for visiting chocolate.com.


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