THE APPLE OF CONTENTION
FRUIT FLAVOURED MODERN SINGLE-PORTION
Difficulty level
FRUIT FLAVOURED MODERN SINGLE-PORTION
Ingredients
| TOP FROLLA GLUTEN FREE | g 250 |
| unsalted butter 82% fat | g 187.5 |
| almond flour | g 180 |
| confectioner's sugar | g 180 |
Preparation
In a planetary mixer with the paddle attachment, knead all the ingredients at low speed for 5 minutes.
Let the dough rest in the fridge for at least 2 hours.
Roll the dough out to 3mm and cut out into 5x9cm rectangles.
Lay them onto perforated silicone baking mats and bake at 180°C for 8 minutes.
Ingredients
| LILLY NEUTRO | g 200 |
| water | g 200 |
| liquid cream 35% fat | g 1000 |
| JOYPASTE MELA VERDE | g 100 |
Preparation
Whip all the ingredients in a planetary mixer at medium speed, until well combined and airy.
Ingredients
| FRUTTIDOR CILIEGIA - blended - at room temperature | g 200 |
| water | g 40 |
| LILLY NEUTRO | g 40 |
Preparation
Dissolve LILLY NEUTRO in the water.
Combine to FRUTTIDOR and pour into the silicone mould for inserts.
Freeze until fully hardened.
Ingredients
| MIRROR NEUTRAL - heated to 45°C | To Taste |
| food colourant - water-soluble, green | To Taste |
Preparation
Combine the two ingredients without incorporating air.
Use the apple mousse to fill the single-portion silicone mould for 3/4 of its volume.
Place the jelly insert and cover with a veil of mousse.
Put in the blast chiller until frozen.
Remove the single-portions from mould and glaze them with the coloured MIRROR.
Place the single-portions onto the shortcrust bases and decorate as you like most.
Chef Executive, Pastry Chef and Chocolatier
