Pine “Apple”

Pine "Apple" Gelee

Step 1‍

1. In a small bowl, mix pectin and sugar and then set aside. In a pot, place all the ingredients except the sugar and pectin and mix them well with a rubber spatula. While mixing, sprinkle in the sugar and pectin slowly.
   
2. After mixing all the ingredients homogeneously, place over heat and bring to a boil. Boil the mixture for 1 minute, stirring continuously.

Step 2

Once ready, place 14g of the mixture in each semi-sphere mold. Freeze until set.

Almond Sponge

Step 1

In a mixer, cream butter and sugar until pale and fluffy, then add in eggs one at a time. Ensure each egg added is mixed in before continuing to add more.

Step 2

1. Sift together flour and baking powder and add in almond meal.

2. Add to the mixer in 3 batches to make sure it is fully incorporated. Once incorporated, place into a bowl and set aside.

Step 3

In a clean, dry mixing bowl, add egg whites and mix until starts to foam. Sprinkle in sugar and continue to whisk the mixture until it reaches stiff peaks.

Step 4

1. With a rubber spatula, take a small amount of the meringue and beat it into the batter to loosen it.

2. Add the remaining meringue to the batter in two additions, being sure to fold the mixtures together to keep the air in the sponge.

Step 5

Once fully incorporated, place on a full sheet tray lined with parchment paper, then spread out evenly and bake at 350F/ 180C, fan speed 2, 100% dry heat for 20 minutes. Turn the tray after 10 minutes.

Step 6

Allow to cool for 15 minutes then cut with a ring mold and reserve.

Crunchy Nut Layer

Step 1

Place all the ingredients in a mixer bowl except for the chocolate and oil. Using the paddle attachment, mix until the mixture becomes crumbly.

Step 2

1. Place on a sheet tray lined with a silicone mat and bake at 320F/ 160C for 10-12 minutes until it starts to brown. Remove from the oven and allow to cool for 10 minutes.

2. While the mix is cooling, melt the chocolate and the oil together over a double boiler.

Step 3

1. Once melted, add the nut mixture to the chocolate as well as the feuilletine and mix until combined.

2. Roll out and allow to set in the fridge before cutting with a ring cutter. Reserve until ready to assemble.

Caramel Cream Cheese Mousse

Step 1

Bloom the gelatin sheet in cold water. In a pot, melt the sugar until golden brown.

Step 2

While the sugar is melting, bring the cream up to a simmer. When the caramel is ready, remove it from the heat and add the hot cream to stop the cooking process.

Step 3

Allow to cool for a few minutes, then add in salt and gelatin sheet. Combine well.

Step 4

Add in cream cheese and blend with a hand blender. Pass through a strainer and place into a piping bag and reserve.

Caramel Gel

Step 1

Bloom the gelatin sheet in cold water. In a pot, melt the sugar until golden caramel color.

Step 2

Meanwhile, bring the cream and glucose up to a boil. Add the soaked gelatin to this mixture.

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Step 3

Once the caramel has reached its golden color, add in butter and mix until melted. Add the caramel to the cream mixture, followed by milk chocolate.

Step 4

Once melted, pass through a strainer and place into a piping bag, and reserve.

Dome-Insert Assembly

Step 1

1. Place the almond sponge layer first, then pipe the caramel cream cheese mousse on top. Add the crunchy nut layer on top of the mousse and place the caramel gel on top of the crunchy nut layer. Top with the pineapple gelee semi-sphere.

2. Place in the blast-chiller for at least 1 hour before the next steps.

Coconut Mousse

Step 1

Bloom the gelatin sheet in cold water. In a small saucepan, bring coconut milk to a boil. Once boiling, remove from heat & add the gelatin sheet.

Step 2

In a medium bowl, add sour cream followed by the coconut mixture and whisk until homogenous.

Step 3

In another medium bowl, add heavy cream & sugar, and whisk until soft peaks form.

Step 4

Fold together the coconut mixture into the cream mixture until smooth. Pour into a pastry bag and reserve.

Velvet Paint Spray

Step 1

Place all the ingredients in a pot and bring it up to 95°F / 35°C. Place it inside of the spray gun bottle and allow it to sit until it reaches 77°F / 25°C.

Pine "Apple" Assembly

Step 1

Pipe 85g of coconut mousse into each apple mold, then place one dome insert into each of the molds. Make sure the semi-sphere side goes in first. Place inside of a blast-chiller for about 1.5-2 hours.

Step 2

Remove the pine"apple" from the molds and carefully spray them with green velvet spray paint. Finish them with red velvet paint.

Step 3

Plate the pine"apples" and after 10 minutes, insert the chocolate stem in the top center of each pine "apple."

Step 4

Cut one of the pine "apple" for reveal and tasting.