Welcome to How To Cook That I'm Ann Reardon and today we're making an apple
well really it's a vanilla mousse with apple and cinnamon in the center but the
challenge today is to make it using only everyday equipment that most people
would have in their kitchen ... no molds allowed! The first thing we need
to do is peel our apples then cut them into cubes and place all of that diced
apple into a bowl. To stop the apples from going brown you need to immediately
add some apple puree and stir that through and all these recipe quantities
are on the howtocookthat.net website and I'll link to that below for you. Add to
that a little bit of cinnamon and some vanilla and mix that through. Stretch
your balloon to open it and then spoon in a tablespoon of your apple and
cinnamon mixture, you'll need someone to help you with this because you don't
have three hands I assume. You will need one of these for each apple that you're
making. Once the mixtures inside let the balloon
close and if it doesn't look round like this one's a bit odd to give it a
squeeze to shape it into a circle shape and then twist the top and you want to
place that in the freezer. To make the vanilla mousse you'll need egg yolks
corn flour sugar gelatin cream milk and vanilla. Pour most of the milk into the
pan with the vanilla and then mix the rest of it in with your gelatin. Make
sure you're stirring this while you're adding the milk don't just pour it in
and then stir later and then once that's all mixed in leave that so the gelatin
can soften. To the egg yolks add the sugar and the corn flour and whisk those
together. Whisking it together like this first just helps make sure you don't get
any lumps of corn flour then pour that in with your milk and your vanilla and
give it a good stir. Put that onto the stovetop and stir continuously until it
thickens it's important that you keep stirring it the whole time.
Once it's thick keeps stirring it for a minute longer over the heat so that
that egg yolk can cook completely and all the starch granules in the flour can
burst so it doesn't have the floury taste.
Remove that from the heat and add in the gelatin stirring until it's dissolved.
Put it into the bowl of an electric mixer and then add your cream and stir
it until it's smooth then you want to wait until that reaches room temperature
then turn your beaters back on and whip the mixture to aerate it and then we're
going to tip that into a soft drink bottle. Grab your balloons with the apple
in out of the freezer one at a time and inflate them to about the size of an
apple. Twist it and then put that over the top of the bottle so these have like
a little ball of frozen apple in the middle of them ... allow it to untwist and
then tip up the bottle and squeeze it to tip in some of your mousse. Feel and
check that it's full and once it's full just pull it off the balloon and tie a
knot in the top which is always tricky and once you've done that you can put it
back into the freezer and you want to leave it there for at least a few hours.
To make the stems, melt some chocolate in the microwave and then pour that into a
piping bag. If you put some alcohol into the freezer it will not freeze because
alcohol lowers the freezing point of water. I have a few ice crystals in mine
because my freezer is set to the coldest setting but it won't freeze solid. You
don't actually need the icicles you just need it to be really cold and then all
you do is pipe in the chocolate and it sets instantly and because you're not
piping it out onto a flat surface like baking paper or something you end up
with a stem that's rounded rather than one that's flat on one side. If they're a
bit long you can of course just snap them to make them the right length and
then it looks like they've been snapped off the tree. For the glaze we're going
to need sugar sweetened condensed milk gelatin white chocolate and water. The
first thing you need to do is add of the water in with the gelatin and
give that a stir and you can just leave that to soften like we did when we were
making the mousse. Into the bowl add the sugar and the rest of the water and your
sweetened condensed milk. Heat that in the microwave stirring regularly until
there are no more grainy bits of sugar and the sugar is completely dissolved.
Then add in your gelatin and stir that through until you can't see any more
lumps the hot mixture should just melt that. Then add in your white chocolate
and once that's all added we're just going to leave it for a few minutes so
that the warmth of the mixture just melts the chocolate and then you can
just stir it through and once it's smooth add in the colouring of your
choice decide whether you want to make red apples or green apples or some other
strange colored apples it's up to you! Before you use this glaze you will
need to let it cool down to room temperature or it will just melt a layer
of the apple and fall off. Take your balloons out of the freezer and cut off
the top and then just peel back the upper area there so that you've still
got the balloon on the bottom so you've got something to hold on to without
touching the frozen mousse. Take your knife and flatten off the top then use
the point of your knife to dig a hole and spin your Apple as you do so that we
get that indent in the top of the apple where your stem should go. Use your knife
to shave off any sharp edges that you have so it's nice and rounded and smooth
and then just peel off the rest of your balloon. Stick a skewer in the top so
that you can lift the apple and then do the same thing with the rest of the
frozen desserts and then you want to store them in the freezer until you're
ready to glaze them one at a time. Take a paintbrush and some diluted red food
coloring and add stripes around the outside of your apple. Apple's are rarely
one solid color so that's why I'm doing this to give a little bit of variation.
Then dip the apple into the glaze just turning it and
pushing it down to make sure all the sides and the top indent there have
glaze on them. Then lift it up and just gently hold it turning it so that the
excess glaze can drip off back into the bowl. Then put that onto some baking
paper. Now the glaze will continue to drip down
slowly ... I'll just put this in fast-forward so you can see that
happening ... we don't want this pool of glaze at the bottom, so before that sets
what I want you to do is lift up the Apple give it a twist and a tune and
then put it into a new spot. Now all you need to do is add the stem of your apple
and leave it in the fridge for about three hours for that mousse and the
apple in the center to defrost and become nice and soft and ready to eat.
Now to see what it looks like on the inside the wait is over 😁
We have our apple and cinnamon center surrounded by a vanilla mousse and the
white chocolate glaze.
Mmm that tastes good ... subscribe to How To Cook That for more
crazy sweet creations. Click here for desserts, here for chocolate and here for
cakes. Make it a great week and I'll see you on Friday.