An exciting mousse based dessert with a surprise inside.
A white chocolate mousse, apple cinnamon jelly, chocolate and nut soil; all masked behind this gorgeous looking dessert.
The Inspiration
This idea to create something magical, deceptive and delicious; it came to me from so many directions. From Willy Wonka's chocolate factory to youtubers trying something ambitious, the dessert apple was something I just couldn't let go.
The Recipe:
Ingredients
1/2 cup of white chocolate chips
1 1/2 cup of whipping cream
2 tbsp butter
3 eggs
3/4 cup castor sugar
3 gelatin sheets
3 apples
1 tsp cinnamon
1/4 cup brown sugar
1 gms gelatin sheets
METHOD
Chop up 2 of your apples into small cubes. Juice the other apple and dissolve in the gelatin sheet into the juice. Add into the apple mixture. Add in the brown sugar and cinnamon. Set in small spherical moulds and freeze.
Whip up half of the cream with an electric mixer till hard peaks form. Separate out your eggs. In a medium saucepan, heat up 1/2 cup of sugar with 1/2 cup of water till sugar is dissolved. In the meantime, whip up your eggwhites to soft peaks. Dribble in the hot sugar water very slowly while mixing at a high speed.
On a double boiler, add in the egg yolks and 1/4 cup of sugar. Drizzle in melted butter while constantly mixing till the eggs look similar to a hollandaise sauce. Remove from heat.
Heat up the remaining half of the cream and add in 2 of the gelatin sheets. Let cool for about 15 minutes. Combine the meringue and whipped cream by carefully folding them into one another. Fold in the egg yolk mixture. Fold in the cooled gelatin and cream. Set aside.
Add in the mousse to large balloons halfway up. Add in the frozen balls of apple jelly and fill completely. Tie up the balloons and freeze, upside down over a metal glass, overnight.
Remove the balloons from the freezer and peel them off. Work quickly to make incisions in the top. Paint using a pastry brush with red and yellow food colouring. Freeze again for 10 minutes, then refrigerate for 30 minutes. Serve.
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