La Pomme au goût Citron

Recipe by Executive Chef Philippe Perraudeau, Atlantic Palace Resort | Golf de l'Ocean, Agadir, Morocco.
Image by Diana DeLucia. 

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Serves 4

Ingredients

Vanilla Biscuit Joconde

• 6 Eggs
• 7.8 oz. Sugar
• 1.4 oz. Butter
• 5 cl. Vanilla Extract
• 2.1 oz. Flour
• 7 oz. Almond Powder
• Pinch Salt

Apple Mousse

• 3 sheets Gelatine
• 3 Yellow Apples
• 2.8 oz. Sugar
• 1 Lemon (zest and juiced)
• 8.8 oz. Whipped Cream (very cold)
• 6 Egg Whites
• 1.41 oz. Butter

Apple Compote

• 2 Yellow Apples
• 0.7 oz. Sugar
• ½ Lemon (juiced)

Icing

• 3.52 oz. Syrup (30°C)
• 3 sheets Gelatine
• 0.1 oz. Green Food Coloring

Preparation

Vanilla Biscuit Joconde

Separate the egg yolks from the white of 3 eggs then beat the egg whites stiff with a pinch of salt and 5.3 oz. of the sugar.

Melt the butter over low heat in a frying pan.

Beat the 3 separated egg yolks with the remaining whole eggs, 2.5 oz. sugar and vanilla extract then dilute it.

Pour the flour and almond powder into the vanilla mixture then add the melted butter and eggs white mixture.

Pour the mixture into the buttered pan and cook in an oven at 170°C for 25 minutes.

Apple Mousse

Soak the gelatine sheets in a bowl of cold water.

Peel and cut the apples into small pieces then place them in a saucepan with the sugar and lemon juice.

Cook on low heat until the apples are cooked, the sugar is dissolved and the lemon juice has completely evaporated. 

Squeeze the excess water out of the gelatine then melt in the apple mixture. Remove from heat. 

Place the apple mixture into a blender and let cool in the refrigerator.

Whip the very cold cream then fold it into the cooled apple mixture.

In a bowl, beat the egg whites until soft peaks form then blend gently with apple mixture in the blender. 

Apple Compote

Cut the apples into small pieces. Mix the apples, sugar and lemon juice in a saucepan then gently simmer over medium heat for 15-20 minutes, stirring frequently. 

Icing

In a pan prepare the syrup at 30°C by adding some sugar and water while mixing with a wooden spoon until it shivers. Take the pan away from heat, being sure that all the sugar has dissolved, then let cool to room temperature.

Squeeze the gelatine then melt with the cold syrup.

Add the green food coloring and stir to make a nice green color.

Assembly

At the bottom of a ½ spherical mold flexipan place the apple mousse then complete with the vanilla biscuit joconde.

Assemble 2 pieces one above the other, like an apple, then cover with the icing and present as an apple.


Wine Match

Cabernet Blanc.