Wasabi Zéphyr™ Green Apple

Wasabi Zéphyr™ Green Apple

Level:
Difficult

Green apple sorbet

Used products: Green apple sorbet

  • 8.8 oz
    green apple puree
  • 5.3 oz
    green apple juice
  • 0.7 oz
    yuzu puree
  • 1.2 oz
    powdered glucose
  • 2.3 oz
    sucrose
  • 0.1 oz
    sorbet stabilizer
  • 3.9 oz
    water
  • 0.5 oz
    trimoline
  • 0.1 oz
    Maldon salt

Preparation: Green apple sorbet

Warm water to 40C. Add all the dry solids and cook to 85°C.
llow to cool.
Add the green apple puree, fresh juice, and yuzu.
Mature 6-12 hours.

Whipped Zéhpyr™ ganache

Used products: Whipped Zéhpyr™ ganache

Preparation: Whipped Zéhpyr™ ganache

Warm the cream, trimoline, glucose an vanilla to 70°C.
Slowly emulsify over melted couverture (40°C).
Blend in additional 750g of cream.
Mix well, and reserve 24 hours in chiller.
Before piping on carrot cake whip very gently.

Cheescake base crust

Used products: Cheescake base crust

  • 1.8 oz
    hazelnut flour
  • 7.1 oz
    butter
  • 0.1 oz
    Maldon salt
  • 4.9 oz
    brown sugar
  • 2.9 oz
    whole egg(s)
  • 13.9 oz
    T55 flour

Preparation: Cheescake base crust

Combine the Butter+icing sugar and 25% of the flour and hazelnut flour slowly add eggs. Combine smooth, add remaining flour. Bake until golden brown.

Zéphyr™ finished crumble

Used products: Zéphyr™ finished crumble

Preparation: Zéphyr™ finished crumble

Blend sable in Robocue. Add melted butter. Transfer to a bowl. Add dry ingredients. Last the melted Zephyr. Gently combine. Mold 2mm height in square stainless steel mold.

Green apple gelee

Used products: Green apple gelee

  • 1.1 lb
    green apple puree
  • 1.4 oz
    dextrose
  • 0.3 oz
    NH pectin
  • 0.2 oz
    gelatin powder (200 Bloom)
  • 0.4 oz
    lime puree
  • 0.0 gr
    gelespessa (sosa)

Preparation: Green apple gelee

Mix dextrose with pectin and gelespessa.
Warm puree to 40°C.
Add pectin mixture.
Bring to a boil.
Add gelatin and lime puree.
Allow to cool before casting on top of Zéphyr™ crust base.