Caramel Apple
Caramel Mousse, Green Apple Compote, Chocolate Shell, Caramel Glaze
Chef Shirley Kiu of CLINK at The Liberty Hotel | Boston
Adapted by StarChefs | June 2024
INGREDIENTS
Green Apple Compote:
9 grams granulated sugar
5 grams pectin
140 grams ginger ale
1 teaspoon lemon juice
6 grams butter
90 grams brunoise Granny Smith apples
Ground cinnamon
Caramel Mousse:
100 grams granulated sugar
860 grams heavy cream
28 grams butter
Kosher salt
10 grams gelatin powder, bloomed in 60 milliliters cold water
Caramel Mirror Glaze:
20 grams cornstarch
200 grams granulated sugar
1 teaspoon kosher salt
200 grams heavy cream
10 grams gelatin, bloomed
Chocolate Shell:
200 grams cocoa butter
200 grams white chocolate
Red food coloring
METHOD
For the Green Apple Compote:
In a small mixing bowl, combine sugar and pectin. Set aside. In a saucepan over medium heat, bring ginger ale to a boil. Once boiling, add sugar-pectin mixture and lemon juice. Transfer mixture to a nonreactive container. Cover and refrigerate until set. In a sauté pan over medium heat, melt butter. Add apples and a pinch of cinnamon. Cook 4 minutes. Remove from heat and let cool. Remove sugar mixture from refrigerator and, using an immersion blender, blend until smooth. Pour sugar mixture into the apple mixture. Stir until combined. Transfer mixture to half-dome molds and freeze.
For the Caramel Mousse:
In a heavy-bottomed saucepan over medium-high heat, add sugar and 30 grams water. Cook, without stirring, until sugar has dissolved and a caramel color is achieved. Add 200 grams heavy cream and cook additional 1 minute, stirring constantly. Remove from heat and stir in butter. Season with salt. Transfer mixture to a nonreactive container and let cool. Set aside. In a saucepan over low flame, heat gelatin until dissolved. Pour gelatin over reserved caramel mixture. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip remaining heavy cream until soft peaks form. Stream in caramel mixture and mix until well combined. Transfer mixture to a piping bag and refrigerate.
For the Caramel Mirror Glaze:
In a small mixing bowl, whisk cornstarch and 20 grams water. Set aside. In a heavy-bottomed saucepan over medium-high heat, add sugar. Cook, without stirring, until sugar has dissolved and a caramel color is achieved. Add 100 grams water and cornstarch slurry. Season with salt, then bring mixture to a boil. Once boiling, add heavy cream and gelatin. Transfer mixture to a nonreactive container and let cool.
For the Chocolate Shell:
In a small pot over low heat, melt cocoa butter. Transfer melted cocoa butter to a bowl with chocolate and combine. Add desired amount food coloring. Remove from heat and let cool until mixture reaches 110°F.
To Assemble and Serve:
In a small saucepan, warm Chocolate Shell. Fill a domed mold three-quarters of the way up with Caramel Mousse. Top with 1 Apple Compote and additional Caramel Mousse until Apple Compote is fully covered. Freeze until set. Unmold and skewer. Dip into Chocolate Shell, then freeze until set. Once set, let sit 1 hour at room temperature. Dip into Caramel Mirror Glaze and serve.
