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Selvana Chelvanaigum
Ian Jones

Apples poached in cider served with a spicy crumble, whisky jelly and a sugar apple sphere filled with lime Chantilly.

  • Sub Category Name
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015


Blown Sugar Apple Spheres
  • 500g Castor Sugar
  • 225ml Water
  • 100g Glucose
  • 5 drops Tartaric Acid
  • 2 drops Food Colouring
  • 1 drop Apple Essence
Poached Apple In Cider
  • 1 Apple
  • 100g Castor Sugar
  • 1 Star Anise
  • 100ml Apple Cider
Spicy Crumble
  • 80g Castor Sugar
  • 80g Almond Meal
  • 35g Melted Butter
  • 3g Mixed Spice
  • 2g Fennel Seeds
  • 2g Rosemary
Lime Chantilly
  • 500ml Thickened Cream
  • 2tbsp. Castor Sugar
  • 1tsp. Lime Zest
  • 100g Mascarpone Cheese
Whisky Jelly
  • 40g Castor Sugar
  • 40ml Water
  • 1tbsp. Whisky
  • ½ sheet Gelatin

Methods and Directions

Blown Sugar Apple Spheres
  • Boil syrup made with water, sugar and glucose until 145 degrees and add the tartaric acid, apple essence and colouring.
  • Bring the mixture up to 160 degrees. Work the sugar on a silpat mat to bring shine to the sugar. Using a sugar pump, make small spheres and form apple shapes.
Poached Apple In Cider
  • Peel and scoop the apple into spheres. Make syrup with cider, star anise and sugar. Poach apples in the syrup. Cool down poached apples and reserve until needed.
Spicy Crumble
  • Roast the fennel and mixed spice. Mix in all ingredients to form a crumble-like texture. Bake for 10mins on 170°C. Allow to cool.
Lime Chantilly
  • Whisk the cream with the other ingredients to form a stiff-peak consistency and reserve in the fridge in a piping bag until needed.
Whisky Jelly
  • Make syrup with the sugar and water.
  • Soak the gelatin in cold water, when soaked, remove the water. Add gelatin to the warm syrup to dissolve. When syrup cools down, add whisky and chill in a container.

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