Sous Vide Apple and Elderflower Fool | Recipe by sousvidetools.com
Sous Vide Apple and Elderflower Fool, Sorrel Granita and Crumble Biscuit
Chris Holland Sous Vide Apple and Elderflower Fool, Sorrel Granita and Crumble Biscuit Desserts
- COOK TIME: 2
- PREP TIME: 2 Hours
- DIFFICULTY: Difficult
- SERVES: 10
- 100g of sorrel
- 100g of stock syrup
- lime juice
- 2 apples
- 100ml of apple juice
- 1 pinch of citric acid
- 10g of sugar
- 500g of apple, core removed, skin left on
- 150g of sugar
- 1 lemon, juiced
- 5 egg yolks
- 100g of sugar
- 250g of elderflower cordial
- 3½ gelatine leaves, soaked in cold water
- 750g of double cream
- 425ml of milk
- 140ml of double cream
- 6 egg yolks
- 115g of sugar
- 1 vanilla pod, scraped
- 300g of whipping cream
- 10g of citric acid
- 1½ gelatine leaves, soaked in cold water
- 100g of honeycomb
- 320g of plain flour
- 200g of butter
- 200g of caster sugar
- 500ml of apple juice
- 125ml of elderflower cordial
- Micro cress – to serve – see recipe
- ½ apple, julienned – to serve
- Sous Vide Water Bath
- Vacuum Bags
- Vacuum Sealing Machine
- Silpat mat
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Recipe courtesy of Nigel Haworth from www.greatbritishchefs.com
- To make the sorrel granita, place the stock syrup and the sorrel in a blender and pulse until smooth. Strain through a fine sieve, then pour into a shallow container and season to taste with salt and fresh lime juice. Transfer to the freezer and leave to set. When the mixture has frozen, mash it with a fork until crumbly, then store in the freezer until needed.
- Preheat the water bath to a temperature of 70⁰C.
- Next, prepare the poached apples. Taking the apples one at a time, remove the skin, then scoop the flesh with a melon baller to create small apple balls. Seal the balls in a vacuum bag with the apple juice, sugar and citric acid, then place in the water bath and sous vide for 15 minutes. Once cooked, transfer the bag to the fridge and leave to chill.
- Preheat the water bath to a temperature of 85⁰C.
- To make the apple purée, cut the apples into thin slices and seal inside a large vacuum bag with the lemon juice and sugar. Place the bag in the water bath and leave to cook for 35-40 minutes. When the apples are completely soft, take the bag out of the water, empty it into a blender and purée, then transfer to a bowl, place over ice and leave to cool. Store the cold purée in the fridge until needed.
- To prepare the elderflower mousse, whisk the double cream until it forms soft peaks, then place in the fridge until needed.
- Using a whisk, mix together the sugar, the egg yolks and 50g of the elderflower cordial in a bowl over a bain marie. When the mixture thickens, add the remaining cordial and the soaked gelatine. Keep whisking until the gelatine dissolves, then set aside until cooled to room temperature.
- Stir the whipped cream into the mixture using a gentle folding action, then spoon the mousse into a siphon container. Screw on the siphon lid, add 2 charges of gas and chill until needed.
- Next, prepare the anglaise for the apple foam. Begin by heating the milk, cream and vanilla together in large saucepan. At the same time, combine the egg yolks and sugar in a large bowl and beat with a whisk until smooth.
- When the milk mixture reaches the boil, whisk half into the eggs. Once combined, tip the egg mixture back into the saucepan with the remaining milk and cream and stir to combine. Heat the anglaise gently until thick enough to coat the back of a spoon, then strain through a fine sieve.
- While the anglaise is still warm, measure out 600g into a bowl and stir in the gelatine. When the gelatine has dissolved, set aside to cool.
- Gently mix the whipping cream and 450g of the apple purée into the cool anglaise, then stir through the citric acid. Pour into a siphon and charge with 2 gas canisters.
- Preheat the oven to a temperature of 180⁰C.
- For the crumble biscuit, place the butter and flour in a large bowl and work between your fingertips until the mixture resembles coarse breadcrumbs, then stir in the sugar. Spread the crumble out on a baking tray and place in the oven. Cook for 15 minutes until golden brown, then set aside. Once cool, smash the crumble into small pieces.
- Line a metal tray with a silpat mat. Whizz the honeycomb in a food processor to create a fine powder, then transfer to a sieve. Shake the sieve over the tray until the base is covered in a thin layer of honeycomb powder, then bake the tray in the oven for 2 minutes to melt the sugar. Scatter the crumble evenly over the molten sugar and bake for another 4 minutes. Remove from the oven and allow to cool, then snap into jagged pieces.
- For the syrup, combine the apple juice and the elderflower cordial in a saucepan, bring to the boil and simmer until reduced to a light syrup consistency.
- To serve, place a few spoonfuls of apple purée and 2 apple balls in the bottom of each glass. Add a squirt of elderflower mousse from the siphon, then spoon some more purée and a few more apple balls on top. Pour over the apple foam, sprinkle with sorrel granita and top with a few pieces of honeycomb biscuit. Finish the dessert with a garnish of juilienned apple and micro cress and serve.