Hidden apple pie

(For 4 servings) 

Apple calvados compote: 

• 1 apple 
• 1 vanilla pod
• 1 star anise
• 100 g of sugar
• 50 ml calvados 

Raisins: 

• 100 g raisins 
• 100 ml Disaronno Hard Viennese

Crumble: 

• 300 g of flour 
• 200 g softened butter 
• 100 g white caster sugar 
• zest of ½ lemon 
• 3 g of salt 
• 2 eggs 

Apple gel: 

• 200 g apple puree 
• 50 g sugar water 1: 1 
• 2.5 g agar 

Caramel stilt: 

• sugar 
• water 
• wax paper 

Apple leaf: 

• 150 g apple puree 
• 20 g icing sugar 
• 30 g isomalt 
• 10 g glucose 

Apple bavarois: 

• 200 g apple puree 
• 200 g whipped cream 
• 25 g sugar 
• 8 g of gelatin appelessence 

Cinnamon bavarois: 

• 200 g of milk 
• 200 g cream 
• 2 cinnamon stickssugar 
• 8 g of gelatin 

English Creme: 

• 125 g icing sugar 
• 4 egg yolks 
• 250 g of milk 
• 1 pod of vanilla 
• zest of ¼ lemon 
• 15 ml of calvados 
• 7 g of gelatin 

Apple sorbet: 

• 250 g apple puree 
• 22 g glucose syrup 
• 3 g sherbet stabilizer 
• 8 g invert sugar 
• 55 g sugar 
• 165 g water (50°C) 
• Apple Blossom

Apple calvados compote:

Peel the apple and cut it fine brunoise. Meanwhile, caramelise the sugar in the pan. Cut open the vanilla pod, scrape out the pith and add it to the caramel together with the pod, star anise and apple. Deglaze the mixture with the calvados. Flambé the calvados. Remove the pan from the heat as soon as the flame has gone out.

Raisins:

Bring the Disaronno to the boil once. Then add the raisins.

Hard Viennese Crumble:

Make a well in the flour on the workbench. Add the rest of the ingredients and knead until a soft and supple dough forms. Let the dough rest for 1 hour. Crumble the dough into small pieces and bake for 16 minutes at 160°C.

Apple gel:

Heat 50 g apple puree and the sugar water with the agar. Cook for 1 minute and remove from heat. Mix the rest of the apple puree in this and let the mixture cool down in the refrigerator. Smooth the mass in the blender and rub it through a sieve.

Caramel stilt:

In a saucepan, mix a little sugar with water so that the sugar is just damp. Heat the sugar until it starts to caramelize. Wait until the sugar is dark brown and then pour it in a thin stream onto the wax paper. Model the caramel into the desired shape once it has cooled slightly.

Apple leaf:

Add all ingredients together in the thermomix and smooth the mixture at 80°C for 20 minutes. Spread the mass thinly on a silicone baking mat. Let the mass dry in the oven at 80°C for about three hours. When hot, model the mass into the desired shape.

Apple bavarois:

Soak the gelatin in cold water. Meanwhile beat the whipped cream. Heat the apple puree with the sugar and dissolve the gelatin in it. Cool the mass back on ice water until the puree starts hanging. Fold the lumpy cream through the mixture and season it with the apple essence. Pour the whole into a mold and let it stiff in the freezer. Deposit the mold and let the bavarois thaw in the cold store before use.

Cinnamon bavarois:

Let the milk and cinnamon sticks steep in a covered pan over low heat for one hour. Soak the gelatin in cold water. Meanwhile, beat the cream lumpy. Sieve the milk and dissolve the gelatin in it. Add sugar to the mass to taste. Cool the milk back on ice water until the mass begins to hang. Fold the mixture into the cream. Pour the whole into a mold and let it stiffen in the freezer. Deposit the mold and let the bavarois thaw in the cold store before use.

English Creme:

Heat the milk, lemon zest and vanilla in a covered pan, let the heat draw for one hour. Soak the gelatin in cold water. Pour the milk through a sieve. Mix the eggs and icing sugar well. Store the mass in a bain marie to 85°C. When the mass has the right temperature, add the milk while stirring. Then dissolve the gelatin in the mass while stirring. Pour the mass into a mold and let it stiffen in the freezer. Deposit the mold and let the mass thaw in the cold store before use.

Apple sorbet:

Mix the corn syrup, sorbet stabilizer, sugar and water. Bring this mass to a boil and stir until the sugar has dissolved. Bring the apple puree to a boil once too. Let the sugar mass cool in the refrigerator and let it ripen for 6 hours. Add the invert sugar to the sugar mass and then mix the sugar mass with the apple puree. Freeze this mixture in a pacojet cup and pacojet it before serving.

Recipe: Sam Ruizendaal