Bite Root

Ingredients


Organic red apple
Organic apple ‘cox orange’ (Ø5-6 cm)	32 pieces
Fresh organic Beet root juice	800
Organic red apple total	832
Cream cheese mousse
Milk	40
Festipak	150
Vanilla	0.5 piece
Orange zest	1.5
Sugar	40
Gelatin powder	10
Water	60
Yoghurt	150
Passionata	500
Cream cheese mousse total	952.0
Acidulate beetroot & raspberry jelly
Beet root juice (from baking)	150
Starfruit raspberry	270
Sugar	30
Pectin NH	4.5
Acidulate beetroot & raspberry jelly total	454.5
Raspberry crumble
Flour T 45	300
Sugar	240
Dried raspberry powder	80
Butter	280
Almond powder	100
Salt	2
Raspberry crumble total	1002
Decoration
Miroir Glassage Neutre
Fresh edible cress
Decoration total	0
* Makes 32 pieces

Remove the tail, peel off apples and remove the center with a round dough cutter of 3 cm
Put 8 apples in a vacuum bag, add 200 gr of beetroot juice, vacuum and seal
In a oven, bake at 80˚C with 100% steam during 25 min.
Let cool down in the bag, remove and drain out the extra juice and reserve it for the jelly

Bring to a boil the Festipak, Passionata, orange zest and vanilla, then add the gelatin and pour over the yoghurt.
Mix and incorporate the lightly whipped cream at around 26˚C
Fill the center of cold apples. Let it set.

Bring to a boil the juice and puree, at 60˚C add pectin mixed with sugar
Stop cooking and cool down around 35˚C, then pour on top of the cream cheese mousse, till the top

Mix everything together, sprinkle on a tray and bake at 160˚C, open damper, during 20 min
Mix it several time to bake uniformly
Cool down and reserve

Complexity level: