With Ann Reardon

Apple Shaped Dessert

 

I’ve seen chefs make apple shaped desserts but they all use expensive apple-shaped silicone molds. If you want to make these at home the expense for the mold can’t really be justified. So my challenge today is to find a way to make apple shaped desserts without using a mold.

How To Make Apple Desserts

Serves 4
3 Apples, peeled and finely diced
1 container of apple puree
1/4 tsp cinnamon
1 teaspoon vanilla extract
4 balloons washed

apple dessert ideas

Combine the diced apple with the apple puree and the vanilla and cinnamon. Place spoonfuls of mixture into the balloons. Use you hands to round out the shape and put them in the freezer for several hours.

Vanilla Mousse

500mL (16.91 fluid ounces) or 2 cups milk
1 tablespoon vanilla
2.5 Tablespoons or 35g (1.23 ounces) gelatin gelatin
6 egg yolks
50g (1.76 ounces) or 7 Tablespoons cornflour or cornstarch
80g (2.82 ounces) or 1/3 cup sugar
800mL (27.05 fluid ounces) or 3 1/4 cups cream
empty soda bottle

Add enough milk to the gelatin to make a runny paste and leave to one side. Put the remaining milk and vanilla into a pan.

In a bowl whisk together the egg yolks, sugar and cornflour. Once smooth add the the pan.

Heat over high heat, stirring constantly until it thickens. Keep stirring over a medium heat for another minute. Remove from the stove and stir in the softened gelatin.

Mix in your cream and leave to cool to room temperature.

Whip until it is airy and slightly thickened.

Pour into a washed soda bottle. Working quickly before the mousse sets, take the balloons out of the freezer one at a time, inflate it to about the size of an apple. Twist it and put it over the top of the bottle.

Allow it to untwist, tip it and squeeze the bottle to tip in some mousse.

apple shaped dessert ann reardon

Once that feels full pull the balloon of, tie a knot and return to the freezer for 3 hours to freeze solid.

Apple Stems

Chocolate
Marsala or other similar percentage alcohol (Marsala is 15-20% acohol)

chocolate pple stems

Place a small bowl of marsala int he freezer and leave for several hours to chill.
Melt some chocolate in the microwave and then pour into a piping bag.
Pipe lines into the marsala and once they are set remove with a fork and drain on paper towel. Store in the fridge until you are ready to use them.

Red Apple Glaze

250mL (8.45 fluid ounces) or 1 cup water
2 tablespoons gelatin
300g (10.58 ounces) or 1 1/3 cups caster sugar or superfine sugar
2/3 cup sweetened condensed milk
300g (10.58 ounces) white chocolate
red food colouring

Stir some of the water in with the gelatin and set aside.
Place the sugar, the rest of the water and the sweetened condensed milk into a heat proof bowl and microwave until the sugar is dissolved. Stir after every 30 seconds to make sure you don’t get any hot-spots that may burn, microwaves heat unevenly.

Add the gelatin and stir that through until you can’t see any more lumps. Then add in your white chocolate and leave it for a few minutes.

Stir the mixture and add colouring of your choice.

Before use let it cool to room temperature.

apple shaped dessert ann reardon

Take your balloons out of the freezer and cut off the top, peel back the balloon and cut the mousse to shape. See the video for demonstration.

Stick a skewer in the top so you can lift the apple. Paint strips with red food colouring and then dip the apple into the glaze.

glazing apple dessert ann reardon

Allow the excess to drip off and then move the apple to a new piece of baking paper or onto plates.

Add the apple stem to the top. Leave for at least 3 hours in the fridge for the mousse to defrost before serving.

apple shaped dessert recipe ann reardon

Enjoy

Copyright © 2018 Reardon Media Pty Ltd. All rights reserved. How To Cook That

11 Comments View Comments

  1. Hi Ann,
    Made the apples today and they are absolutely amazing!! Not only do they look fabulous but they taste great and they are not that sweet, which we love!! Thanks a lot for all your hard work to put all these videos together!!!
    Was a little confused when I made the apple glaze as it says: 250 ml water or 1/2 cup. 1/2 cup is 125 ml. I chose to do 250 ml as I figured with all that gelatin and chocolate it was going to get too solid and I’m glad I did because I’m no expert baker and they came out perfectly! Anyway, thought you might want to edit that! 🙂
    Thanks a lot again and keep the videos coming as you are such an inspiration and your impressive recipes never fail!! 🙂

    • Admin HowToCookThat

      Thanks Iulia, we did pick up that typo and corrected it.

  2. Dear Ann,
    I really want to subscribe to your channel so i can get a shout out. But I don’t feel comfortable giving you my e-mail since i don’t know what it is going yo be used for.
    Could you please tell me what it is used for, or, could you maybe still give me a shout out.
    Thanks, zachary

    • Admin HowToCookThat

      Hi Zachary, emails are used to send all subscribers the tutorial video each week.

  3. Hi Ann,
    I just watched your chocolate secrets video, and at the end yo asked how many times you said the word chocolate! I counted and i got to nearly 80! 😀😀
    Thanks

  4. Hi Ann can you please make a animal cake. 😀😀😀

  5. Anne, the recipe isn’t very helpful when it says 1 container of apple purée”.
    Surely you could give us grams….
    Also, it’s “mould”, not mold.

    • It would have been nice if Therese C. could have left at least a little something positive in her remarks. As for the spelling of mould … both are right ! It’s like flavor or flavour …
      I personally think that this is a beautiful and original idea. Thanks for sharing your know-how Anne !

    • I do agree that on some recipes Ann’s instructions could be clearer. But hey, even awesome people like her do sometimes make mistakes. That aside, however, I figured it would be helpful for people making this dessert to know the exact amount of purée that should be used. As seen on the video (0:32-0:40) Ann scoops the purée out of a bowl-shaped clear plastic container which after a google search I figured resembles a macro organic or an earth’s best brand apple purée (which makes sense since she lives in Australia). This would most likely make the amount of purée used in the recipe to be around 113 grams. Also as stated in a previous comment by Iulia the amount of water needed for the glaze is 250 mL which does not equal to 1/2 cups of water. 250 mL of water is a little over a cup of water. If you are reading this Ann, it would be great if you had the time to fix these details so no one gets caught up in them. Ps. Which version of the cup does Ann use in her recipes? I would assume that she uses the Australian version but unless she has mentioned this somewhere I can only make guess. If anyone who reads this knows the answer I would appreciate it if you could let me know.

      • Admin HowToCookThat

        Hi Harri, Thanks the typo has already been corrected. Ann uses Australian measurements unless otherwise stated but provides measuremnts in grams, cups, ounces and mls just to be helpful.

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