For the spiced toffee apple filling: Dice up the cooking apples.
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Step 2
In a pan heat the butter, once the pan is hot add the apples and very gently cook them until just soft to prevent them from breaking down. Incorporate the spices and leave to cool. In a separate pan caramelise the sugar until golden brown.
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Step 3
Very slowly and carefully add in the warm cream and boil for a couple of minutes.
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Step 4
Remove from the heat and cool slightly before combining with the cooked apple dice.
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Step 5
Allow mixture to cool before placing into small sphere silicone moulds and blast freezing.
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Step 6
For the Apple Mousse: Mix the apple puree with the albumina, instangel and the sugar.
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Step 7
Whip until it becomes very spongy (like a meringue).
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Step 8
Add the cream and carefully mix with a rubber spatula.
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Step 9
Then put the mixture into a piping bag and pipe into sphere silicon mould till about half way. Take the back of a spoon and pull some of the mixture up the side of the sphere mould.
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Step 10
Take your apple filling sphere from the blast freezer and place inside the apple mousse sphere.
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Step 11
Fill up the rest of the sphere with apple mousse and level off. Place mould into the blast freezer.
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Step 12
For the crumble: Incorporate all ingredients in a kitchen aid and mix with the paddle attachment until to reach a dough consistency.
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Step 13
Break into small pieces onto a silpat and place in the oven at 180c, turning over regularly for 15 mins.
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Step 14
Remove from the oven and cool.
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Step 15
Assembly: Start by making the apple filling and getting that into the blast freezer.
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Step 16
Next make the apple mousse and place into the blast freezer.
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Step 17
Make the crumble and allow to cool. Reduce apple juice for a sweet sauce.
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Step 18
Remove apple mousse from the freezer and gently push a dip into the top of the sphere to create the apple core effect.
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Step 19
Spray whole apple with red velvet spray, garnish with a bristle and mint sprig.