Apple Petit Gateau
Perfect little fall festive entremets, these darling Apple Petite Gateaux will make you want to have an "apple" a day, everyday. This stunning shiny red apple glaze was created with Suncore Foods® Ruby Red Radish and Velvet Red Beet Supercolor powders and will draw apple lovers and non-apple fans alike with such a stunning presentation & a wonderfully sweet surprise inside. Cinnamon, nutmeg, fresh apples, cranberries, vanilla, white chocolate, and almond cookie crumbles join together to create an amazing mouth watering dessert of many flavors and textures that will impress even seasoned bakers and dessert aficionados!
2 apples, peeled, cubed
1 tbsp lemon juice
2 tbsp water
3 tbsp sugar of choice
1 tsp cinnamon powder
1/4 tsp nutmeg powder
Pinch of Suncore Foods® Rose Salt
1 tbsp apple cider vinegar
150g coconut cream
1/2 tsp agar agar powder
35g sugar of choice
1 tsp vanilla bean extract
150g dairy free white chocolate
175g whipped coconut cream
100g cranberry juice
115g sugar of choice
135g corn syrup
90g condensed coconut milk
1 tsp agar agar powder
115g dairy free white chocolate
2-3 tsp Suncore Foods® Ruby Red Radish Supercolor Powder
1-2 tsp Suncore Foods® Velvet Red Beet Supercolor Powder
1. Filling — Add all apple filling ingredients except for apple cider vinegar into a saucepan and cook until apples have softened. Whisk in apple cider vinegar. Remove from heat, transfer filling into mould and freezer at least 6 hours or overnight to set.
2. Mousse — Bring coconut milk to a boil, add in agar powder and cook until dissolved, whisking constantly. Pour hot cream over the white chocolate and whisk until smooth. Allow mixture to cool to room temperature. Add in the 175g whipped coconut cream, vanilla and mix until smooth. Pour the mousse into a mold, add the frozen apple filling. Place in the freezer overnight.
3. Glaze — In a sauce pan, add the cranberry juice, sugar and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk, corn syrup, agar powder and dissolved red radish and velvet beet. Keep stirring until agar completely dissolve. Take it off the heat, and whisk in white chocolate until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool completely before glazing.