Apple & Popcorn
Apple parfait served with sweet and sour apples, apple sorbet, popcorn tuille, popcorn
crumble and caramel popcorn.
Preparation time: 30 minutes
Cooking time: 1 hour plus 90 minutes freezing & chilling time
Serves 4
Roasted Apple Puree
5 Granny Smith Apples, cut in half
Apple Parfait
200g caster sugar
50mls water
180g egg yolks
500mls double cream
200ml roasted apple puree
50ml Apple Sourz
Apple Sour Balls
3 Granny Smith apples
200g caster sugar
100g water
50ml white wine vinegar
Apple Sorbet
Juice of 6 Granny Smith apples
90g caster sugar
30g Pro Sorbet
Caramel Popcorn
1 tablespoon vegetable oil
50g popping corn
100g caster sugar
Popcorn Tuille
180g Fondant
80g Glucose
80g White chocolate
Popcorn Crumble
50g plain white flour
50g unsalted butter
50g caster sugar
Roasted Apple Puree
1) Roast the apples in the oven at 180c for 35 minutes
2) Blitz until smooth in a Thermomix at speed 10, for 2 minutes
3) Pass through a fine sieve
Apple Parfait
1. Add the sugar to a saucepan with the water and bring to 121c using a sugar
thermometer.
2. While the sugar solution heats, whisk egg yolks for 5 minutes on full speed in a
Kitchen Aid
3. Slowly pour in the sugar solution to the yolks while still whisking on full speed.
4. Keep whisking until the mixture has come down to room temperature (about 10
minutes)
5. Whisk the cream in a Kitchen Aid until it forms stuff peaks
6. Fold together the sugar and egg yolk mix with the whipped cream
7. Finally fold in the puree and Apple Sourz and transfer to a piping bag
8. Make cones out of baking paper – draw around a 20cm plate on greaseproof paper
and cut out the circle. Cut a line to the centre of the circle and then fold around to
make a corn with a diameter of 5cm and then hold together with a stapler. There
should be a small hole in the top of the cone.
9. Set the cones upright in a tray of flour and put the tray on a set of scales
10. Pipe in the parfait mixture to each cone – each cone should weigh 40g
11. Freeze for 90 minutes
Apple Sour Balls
1) Peel apples and make 20 balls with a melon baller.
2) Heat the sugar and water to make a simple sugar syrup. Add the apples and cook for
approx. 1 minute until the apples are cooked and spongy.
3) Add the white wine vinegar and remove from the heat straight away
4) Leave to cool
Apple Sorbet
1) Heat sugar and a little of the apple juice. When the sugar has dissolved in the apple
juice, add the rest of the juice
2) Add the pro sorbet and whisk together and put in the blast chiller in a Pacoject
container for an hour
3) Add the tub to the Pacojet machine and blitz the entire mix
4) Refreeze for 30 minutes
Caramel Popcorn
1) Add a little oil to a large pan and heat up. Add the popping corn and cover with a lid.
2) Shake the pan regularly to stop the corn from burning
3) When the popcorn reaches 180c, it will pop
4) Once popped remove from the heat and leave to cool down for 10 minutes
5) Heat the sugar in a pan - do not stir, just shake the pan regularly. The sugar will start
caramelizing
6) When an even caramel has formed, add the popcorn and stir with a wooden spoon
so the popcorn is evenly coated
7) Scrape onto a tray lined with greaseproof paper
8) Take half the caramel popcorn and blitz to a powder in a Thermomix on speed 10 for
30 seconds
Popcorn Tuille
1) Heat the fondant and glucose to 155c
2) Remove from heat and stir in white chocolate quickly
3) Pour onto a silpat mat and leave to cool
4) Blitz to a fine powder in a Thermomix on speed 10 for 30 seconds
5) Sieve on to a silpat mat.
6) Bake for 3-4 minutes on 200c. Remove from the oven and use a 9cm metal ring to
cut out a large round. Use a 3cm ring to cut out the centre. Make 4.
7) Sieve some of the caramel popcorn powder over each one and allow to cool on a
rack.
Popcorn Crumble
1) Mix the ingredients together with hands until a breadcrumb consistency
2) Bake on an oven tray at 180c until golden. This will take around 5-10 minutes.
3) When cool, mix the crumble with equal parts of the blitzed caramel popcorn
Plating up
1)
2)
3)
4)
Put a teaspoon of the popcorn crumble on the right of the plate
Add 5 apple balls randomly on the plate, leaving a space in the middle for the parfait
Add 5 dots of apple puree and 5 pieces of caramel popcorn randomly on the plate
Remove the parfait from the freezer, remove the baking paper and place in the
centre of the plate. Place a shaped tuille over the parfait.
5) Finish with a scoop of apple sorbet on top of the popcorn crumble