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Dezaan Apple Cocoa Verrine
Part 1: Cocoa Mousse
  1. Whip 250g of heavy cream to medium peaks and set aside.
  2. Bring 220g of heavy cream to simmer. Add cocoa powder and mix to combine.
  3. Pour cocoa mix over white chocolate and emulsify.
  4. Fold in whipped cream and mix until smooth.
Part 2: Cocoa crumble
  1. In a stand mixer fitted with a paddle attachment mix all ingredients together until crumbled.
  2. Bake at 350F for 12-14 minutes.
  3. Let cooldown.
Part 3: Apple Compote
  • 130g sugar
  • 320g apple dices
  • 30g butter
  • 90g heavy cream
  • 1 vanilla pod
  • 4g silver gelatin sheets
  • Pinch of cinnamon
  • Pinch of nutmeg
  1. Soak the gelatin in ice water until soft; squeeze out excess water and set aside.
  2. Cut apples in small dices and keep in cold water with some drops of lime juice (to prevent them of turning brown)
  3. Add sugar in a small pot and make a deep amber caramel.
  4. Add butter, cinnamon, nutmeg and vanilla bean, followed by heavy cream, mix to incorporate.
  5. Strain apple dices and add apples to the caramel sauce. Cook until tender.
  6. Add bloomed gelatin and mix to incorporate.
Part 4: Cinnamon Cream
  • 100g heavy cream
  • 100g white chocolate
  • 15g glucose syrup
  • 5g ground cinnamon
  • 200g heavy cream
  1. Soak the gelatin in ice water until softened,
  2. In a small pot, bring heavy cream, cinnamon and glucose syrup to simmer, stir gelatin to dissolve and pour over the chocolate. Make an emulsion with the help of a hand blender and add the second heavy cream.
  3. Let set in cooler for 6 hours and whip before use.
Part 5: Assembly
  1. Fill each verrine glass with 80 grams of compote and let set in the cooler for 1 hour.
  2. Pipe 130 grams of mousse on top of the compote and let set in the cooler for 1 more hour.
  3. Finish with cocoa crumble. Some dots of cinnamon cream and top with apple chips.


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