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Apple

A piece of art

Cooking Time

75 mins

Serving Suggestion

30 people

Difficulty

Allergy information

How to make Apple

1

Mix the cold water and the gelatine powder together in order to make the gelatine mass. 

2

Microwave until melted and transparent.

3

Store in portions.

4

Scale and melt to use in a specific recipe.

5

For the vanilla cream: heat the milk and vanilla and pour onto the white chocolate with the 100 g gelatine mass.

6

Add this composition to the custard cream.

7

Add the whipped GOLD CUP® CHANTY DECO.

8

Boil the water, sugar and glucose in order to make the green glazing.

9

Add the concentrated milk.

10

Pour onto the chocolate, gelatine mass and green colouring.

11

Mix with a mixer until smooth.

12

Fill ¾ of the mould with the vanilla mousse.

13

Add the apple filling* and an almond sponge.

14

Fill the mould with the vanilla mousse.

15

Put the mould into the freezer.

16

When frozen, dip the pastry in the glazing.

17

Decorate the apple shape with a chocolate stem.

Notes & Variations

*Use a traditional apple compote or feel free to be creative.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

GELATINE MASS:
100g GELATINE POWDER
500g WATER
---------------------------------
VANILLA CREAM:
1000g CUSTARD CREAM
200g WHITE CHOCOLATE
200g MILK
60g VANILLA FLAVOURING
1000g GOLD CUP® CHANTY DECO
APPLE FILLING*
---------------------------------
GREEN GLAZING:
150g WATER
300g SUGAR
300g GLUCOSE
200g CONCENTRATED MILK (SWEETENED)
100g GELATINE MASS
300g WHITE CHOCOLATE
GREEN COLOURING

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