Ingredients
NUT CRUMB
25g pistachios, chopped
25g hazelnuts, chopped
100g unsalted butter
52g demerara sugar
½ tsp salt
100g plain flour
½ tsp ground cinnamon
½ tsp ground ginger
TOFFEE APPLE FILLING
4 Pink Lady apples, peeled, cored, 1cm diced
½ tsp cinnamon
25g unsalted butter
25g caster sugar
½ tsp vanilla essence
APPLE JELLY
250ml apple juice
2 bronze gelatine leaves
CARAMEL
25g unsalted butter
200g caster sugar
50ml water
50ml double cream
Method
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NUT CRUMB
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Melt butter. In a mixing bowl, combine all ingredients
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Spread out onto a baking tray and cook at 165ºC until golden brown
- Leave to cool
- TOFFEE APPLE FILLING
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Heat butter, sugar and cinnamon together
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When foaming add apple, cook until soft and slightly caramelised
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Place mixture into a 8 x cupcake tray measuring 5cm wide/2cm deep and freeze for 1 hour
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Once frozen, take the apple semi circles out of the cupcake moulds
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Wearing gloves, join two apple halves together and use your hands to mould into a round ball
- Place skewer into apple ball, place on a greaseproof paper-covered plate and pop back into the freezer. Continue until you have four apple balls
- APPLE JELLY
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Soak the gelatine in cold water until soft
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Heat half the apple juice, add the gelatine and mix thoroughly until melted
- Add rest of the apple juice and pour into a bowl, place in the fridge for at least 1 hour to set
- CARAMEL
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Heat the sugar and water to full heat and continue until the sugar has turned golden brown
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Add the butter and cream simultaneously
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Mix until completely emulsified, pour into a separate container and leave out at room temperature
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TO ASSEMBLE
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Take the skewered apple balls out of the freezer and dip each one into the caramel until well coated
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Do not return to the freezer
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TO SERVE
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Take your nut crumb and spoon some on to the ball. Take the apple and place it half on/half off the nut crumb
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Take the apple jelly out of the fridge and spoon 3 tsp onto the nut crumb
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Place a small mint leaf on top of the apple to replicate the stem and a few on top of the nut crumb to add to the forest effect
- Serve with freshly whipped cream or vanilla
