USA Apple Vanilla Beans Mousse with Apple Bourbon Jelly and dehydrated Apple crispy

This dessert was curated by a talented chef Sukanta Das (executive pastry chef) and chef Gagandeep Sawhney (executive sous chef).  It is available at Grappa at Shangri-La’s Eros Hotel.

USA Apple Vanilla Beans Mousse with Apple Bourbon Jelly and dehydrated Apple crispy

Ingredients:

Apple puree 200 gms

Whipped cream 200 gms

Honey 35 gms

Gelatine 5 gms

Powder sugar 75 gms

Vanilla beans paste 2 gms

Apple bourbon jelly:

Apple juice 200 ml

Honey 100 gms

Bourbon whiskey 60 ml

Gelatin 5 gms

Water 22 ml

Caramelized apple:

Apple 375 gms

Honey 125 gm

Method of preparation:

  1. For making the mousse, mix all the ingredients together in a bowl, pour the mixer in a whipper and shake vigorously.
  2. To make the jelly soak the gelatin with cold water for about 30 minutes, melt the double boiler and mix it with apple juice, honey and bourbon whiskey.
  3. Pour the jelly mixture in a square frame, keep it in a chiller to set. Cut as per your requirement.
  4. To finish pipe apple vanilla mousse on the plate, sprinkle some jelly and some caramelized apple, garnish with apple crispy.

 

Have a nice day!

Aga

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