Bite Root


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
Miroir Glassage Neutre
Fresh edible cress
Decoration total 0

Working Method

Organic red apple (4 vacuum bag of 400 x 300 mm/85% vacuum)
  1. Remove the tail, peel off apples and remove the center with a round dough cutter of 3 cm
  2. Put 8 apples in a vacuum bag, add 200 gr of beetroot juice, vacuum and seal
  3. In a oven, bake at 80˚C with 100% steam during 25 min.
  4. Let cool down in the bag, remove and drain out the extra juice and reserve it for the jelly

Cream cheese mousse (15gr/apple)
  1. Bring to a boil the Festipak, Passionata, orange zest and vanilla, then add the gelatin and pour over the yoghurt.
  2. Mix and incorporate the lightly whipped cream at around 26˚C
  3. Fill the center of cold apples. Let it set.

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

Raspberry crumble (30gr/plate)
  1. Mix everything together, sprinkle on a tray and bake at 160˚C, open damper, during 20 min
  2. Mix it several time to bake uniformly
  3. Cool down and reserve

  1. Glaze the whole apple using Miroir Glassage Neutre at 35-37˚C
  2. Decorate using fresh edible cress

About this Recipe

Complexity level:  


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