Assiette of apple - William Drabble

This multi-faceted apple dish from Michelin starred chef William Drabble is a spectacular way to round off a dinner party. This recipe requires a lot of prep so make sure you leave yourself plenty of time to complete the sorbet , mousse , sponge, tarte tatin and the accompanying jelly

Ingredients

Sponge

• 10 eggs
• 320g of sugar
• 90g of butter
• 310g of flour
• caster sugar for dusting

Bramley apple mousse

• 700g of Bramley apple purée
• 4 gelatine leaves
• 4 egg yolks
• 200g of butter
• 320ml of double cream, lightly whipped

Meringue

• 5 egg whites
• 200g of sugar
• 100ml of water

Apple sorbet

• 500ml of Bramley apple juice
• 500ml of Worcester apple juice
• 515ml of apple juice
• 300g of sugar
• 180ml of glucose

Tarte tatin

• 6 Cox's apples , peeled, cut into quarters and core removed
• 110g of sugar
• 110g of butter
• 500g of puff pastry

Apple jelly

• 285ml of apple juice , skimmed
• 3 gelatine leaves

Caramel syrup

• 200ml of buttermilk
• 100g of sugar
• 100g of soft brown sugar
• 100g of butter
• 1 tsp of baking powder
• 1 tsp of vanilla essence

Method

1.

For the sponge, whisk the egg yolks and sugar until light and fluffy. Sieve the flour and fold in

2.

Melt the butter and fold into the mix and pour onto a baking sheet lined with silicone paper. Spread about 5mm thick evenly across. Bake in the oven at 170ºC/Gas mark 3 for 8 minutes until golden brown

3.

Remove from the oven and sprinkle some caster sugar on top. Turn out onto a cooling rack, remove the silicone paper and leave to cool

4.

For the Bramley apple mousse, heat the apple purée and add the butter. Whisk in the egg yolks and allow the gelatine leaves to dissolve in the mixture

5.

Leave to cool and then fold in the whipped cream

6.

For the meringue, boil the water and sugar until a soft ball forms. Then whip the egg whites and pour over the ball. Continue to whisk until cold

7.

Fold the meringue into the Bramley apple mousse. Line the bottom of a mould with the sponge and put the mousse mix on top. Put in the fridge to set

8.

For the apple sorbet, heat 515ml of apple juice in a pan and add the sugar and glucose. Then leave to go cold. Combine the Bramley and Worcester apple juices, leave to settle and then skim away any impurities

9.

Mix the apple juices together, and churn in an ice cream maker immediately. Put into a freezer until ready to use

10.

For the tarte tatin, mix the butter and sugar and place into the bottom of a deep sided pan. The butter mix should be about 6mm thick

11.

Add the apples, standing them on their ends as tightly as possible. Place the puff pastry over the top of the apples. It should be about 4mm thick and cut slightly bigger than the pan so that the pastry can be pushed down the inside edges. As the tatin cooks this will caramalise the pastry

12.

Make a few small incisions in the top of the pastry to let the steam escape. Put the pan onto a low heat and cook slowly until the apples begin to caramalise

13.

Place the pan in the oven and cook at 165ºC/Gas mark 2 until the pastry is golden brown and apples are nicely caramalised. When ready, turn out onto a wire rack

14.

For the apple jelly, soak the gelatine leaves in water until soft. Remove them from the water and warm in a pan with a little of the apple juice. Slowly add the rest of the juice, stir, pass through a fine sieve and refrigerate until needed

16.

Remove from heat and whisk in the baking soda and vanilla essence. It will bubble up a lot, but as it cools, the bubbles will disperse

17.

To plate, pour a little of the caramel syrup over the plate. Dice the apple jelly into small squares and arrange neatly on the plate. Remove the apple mousse from the mould and cut into the desired size and shape and add to the plate

18.

Cut the warm tatin to the desired size and place on the plate. Make a quenelle of the sorbet, and add to the plate. Serve immediately

Quenelling

To quenelle, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the mixture with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The mixture should curl up with the shape of the spoon and fold into an egg shape

Corney & Barrow matching wine

Find out why Corney & Barrow match this Assiette of apple recipe with a champagne or sparkling white wine , or a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/assiette-of-apple