The combination of caramelized apples with a hint of lemon, mascarpone, yogurt, chocolate with cream and aromatic strawberries ensures a balance of sweetness, acidity and tenderness in every bite.
The structure is delicate, creamy and melts in the mouth.
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~ Mold size 15 x 15 cm
INGREDIENTS:
CARAMELIZED APPLES:
~ Water 50g
~ Sugar 100 g
~ peeled apples 3 pieces 360 g
~ Lemon juice 10 g
~ Butter 82.5% 30g
~ Zest of 1/2 lemon
CREAM LAYER:
~ Mascarpone 250g
~ Greek yogurt 150 g
~ caramelized apples 350 g
~Gelatin 180 blossom, 18 g
~ Water for gelatin 90 g
CHOCOLATE LAYER:
~ Milk chocolate 90 g
~ Cream 20% 70g
~Gelatin 180 Bloom, 4 g
~ Water for gelatin 20 g
COMPOTE:
~ Strawberries 150 g
~ Sugar 30 g or to taste
~ Lemon juice 5 g
~ Zest of 1/2 lemon
~mint optional
~ Water 300g
STRAWBERRY LAYER:
~ Strawberry compote 150 g
~Gelatin 180 Bloom 5g
~ Compote for gelatin 25 g
~ Strawberries for decoration
COOK
Cover the bottom of the mold with cling film. Inside - acetate film.
Pour gelatine with cold water and leave for 15 minutes. Or cook according to instructions.
CARAMELIZED APPLES
Pour water into the pan, add sugar and cook for a few minutes. Add apples, cut into slices and simmer under the lid until soft, about 15 minutes. Pour in lemon juice, add zest and butter. Turn on the fire to maximum.
Once the apples are golden brown, they are ready.
The result was 350g of caramelized apples.
CREAM LAYER
Mix the mascarpone, Greek yogurt and caramelized apples until smooth. Taste and adjust the sweetness to your taste.
Heat the gelatin until liquid, pour it into the mixture and mix. Pour into the mold and refrigerate for 30 minutes.
CHOCOLATE LAYER
Pour the cream into the chocolate, broken into pieces, and stir until smooth in a water bath or in the microwave. Pour in gelatin, mix and pour onto the frozen layer.
STRAWBERRY LAYER
COMPOTE
Add chopped strawberries, sugar, lemon juice, zest, mint and water to the pan. After boiling, cook for 1 minute.
Allow 150 g compote to cool and strain. Pour 25 g of cold compote over the gelatine and let it rest for 15 minutes.
Heat the gelatine and pour it into the compote. Pour 80 g of liquid onto the frozen chocolate and place in the refrigerator for 30 minutes.
Cut strawberries into slices.
Place a layer of strawberries on top of the frozen layer and top with the remaining compote. Cover with cling film and place in the fridge for at least 4 hours.
Decorate with mint before serving, cut into portions and enjoy 😍
7 май 2024
