Ingredients;
For the brulée;
5 egg yolks
75g caster sugar
1 vanilla pods
500ml cream
For the Mousse;
350mls of cream
1 vanilla pods, split in half and seeded
Zest of 1 lemons
50g caster sugar
2 leaves of gelatine, soaked in cold water
25ml of Amaretto
250ml cream, whipped to soft peaks
For the jelly;
2 leaves of gelatine
400ml apple juice
juice of ¼ of a lemon
For the apple sorbet;
250g apple puree
Juice of ½ a lemon
150g caster sugar
1tsp glucose
For the pastry;
200g plain flour, plus extra for dusting
200g soft butter, plus extra for greasing
Pinch of salt
100g caster sugar, plus 1 tbsp
200g soft butter, plus extra for greasing
Pinch of salt
100g caster sugar, plus 1 tbsp
For the crumble;
300g plain flour sieved pinch of salt
175g unrefined brown sugar
200g unsalted butter cubed at room temperature
For the filling;
450g apples peeled, cored and cut into 1cm pieces
50g unrefined brown sugar
1 tbsp plain flour
1 pinch of ground cinnamon
To serve;
Vanilla ice cream
Apple crisps
METHOD;
For the brulée; Place the egg yolks and sugar into a bowl and whisk until the sugar dissolves.
Place the split vanilla pods and cream into a pot and bring to the boil. Remove from the heat and allow to stand for 10mins. Pour over the eggs and whisk well until all is incorporated.
Pour into small moulds and cook in a baine marie for 20mins at 140c. this can also be made in bigger dishes just increase the cooking time to 40mins. When ready to serve cover the brulée with caster suagr and blow tourch until golden.
For the Mousse; Place the cream, vanilla, lemon zest and sugar into a pan and bring to the boil, remove from the heat and cool. Strain the gelatine and squeeze out most of the excess water. Place the gelatine and the Amaretto into a small pan and warm until the gelatine dissolves. Pour into the cream mixture, then strain and allow to cool.
When cool place in the freezer and mix every 10mins until just starting to set, this will evenly spread the vanilla seeds around the mousse and not allow them to fall to the bottom of the mould when set. When starting to set fold in the whipped cream, spoon into small shot glass or moulds, filling half way, and allow to set over night in the fridge.
For the jelly; Soak the gelatine in cold water. Meanwhile place the apple juice into a small pan and bring to the boil. Add the pre soaked gelatine to the add the hot apple juice and then add the lemon juice.
Cool to room temperature and spoon over the top of the mousse.
For the apple sorbet; Place all of the ingredients into a small pan and bring to the boil. Reduce the heat to a simmer and cook for 10mins. Remove from the heat and allow to cool. When cool churn the mixture in an ice cream machine until it freezes and set as a sorbet.
For the pastry; Sift the flour into a bowl and dice 100g butter into it. Add the salt and the sugar. Rub the butter into the flour until it resembles breadcrumbs. Stir in 1-3 tbsp cold water until the dough seems to want to cling together. Knead lightly to make a ball, dusting with flour if it seems wet. Chill for 30 minutes. Preheat the oven to 180c.
Generously butter small individual flan tins with and dust with flour. This makes the tin non-stick. Roll out the pastry, line the tin, and trim the edges. Cover with grease proof paper and half-fill with dried beans. Bake for 10 minutes, remove the foil, and bake for 5 minutes more until golden brown.
For the crumble; Preheat the oven to 180c. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
For the apple filling; Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit. Spoon the fruit mixture into the bottom of the baked tart cases, then sprinkle the crumble mixture on top.
Bake in the oven for 10mins until the crumble is browned and the fruit mixture bubbling.
To Serve; Arrange the three different components onto a serving plate as shown in the picture, garnish the apple crumble with ice cream and top the sorbet with an apple crisp.
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