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Green apple & pear composition

- A recipe by Gaël ETRILLARD

Making the recipe

Recipe for 35 verrines

Frozen puree without added sugar Green apple

Frozen puree without added sugar Pear

Frozen puree without added sugar Lime

Ingrédients

Green Apple frozen Puree 150g
Lime frozen Puree 30g
Maple syrup 250g
Water 50g
Red apple 10pcs

In a jar, put both purees, maple syrup and water. Blend with hand blender.
Cut the apple in half and empty the center.
Place each of these half apples onto a square aluminum foil.
Add a bit of maple syrup mixture into the whole of each apple and cover with foil.
Bake in the oven at 180°C until the apple is overcooked and start to get some coloration.
Take out of the oven and cool down.
Ingrédients

Pear frozen puree 540g
Gelatine mixture (see basic recipes) 65g
Italian meringue 110g
Pear liquor 10g
Cream (35% fat) 300g

Melt the gelatine with 50g of pear purée. Add remaining puree and liquor.
Temper at 20°C and pour 1/3 onto the Italian meringue.
Stir and pour 1/3 of purée onto the cream.
Stir and fold in Italian meringue with cream.
Add remaining puree and fold in gently.
Ingrédients

Green Apple frozen puree 400g
Lime frozen puree100% 60g
Water 300g
Manzana (apple liquor) 80g
Sugar 50g
Gelatine mixture (see basic recipes) 80g

Combine apple puree and water.
Strain through a fine sieve, then add lime puree and manzana.
Heat up 1/3 of this mixture with sugar and gelatin.
Add the rest of the mixture.
Ingrédients

Maple syrup 200g
Cream (35% fat) 170g
Egg yolks 50g
Gelatine mixture (see basic recipes) 20g
Mascarpone 180g
Salt 1g

Boil and reduce the maple syrup to 160g.
Pour over the cream and salt.
Beat up the egg yolks until fluffy and pour in the cream mixture.
Cook like an anglaise and add gelatin.
Blend with hand blender and pour over the mascarpone.
Stir and keep in the fridge for one night.
Whip up like a whipped cream and pipe in silicon moulds – 3 cm diameter sphere.
Freeze.

ASSEMBLY

Place the roasted apple at the bottom of the glasses.
Pipe the pear mousse over and let it set in the fridge.
Pour the green apple jelly to cover the mousse and let it set again.
Coat the frozen maple syrup cream with kappa and place in the middle of the glass.

Gaël ETRILLARD

Gael Etrillard is an internationally renowned pastry chef, known for his mastery of patisserie and his ability to combine traditional techniques with modern innovations.
His outstanding career and numerous awards have made him a household name in the world of patisserie.

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