3g gold gelatine sheets, or 1 ½ individual sheets of gelatine
60g full cream milk
40g liquid glucose
2 vanilla beans, cut and scraped
80g caster sugar
3 egg yolks
40g fresh cream 35% fat (B)
sauteed apples, from above
Yoghurt Mousse
120g fresh cream 35% fat
4g gold gelatine sheets, or 2 individual sheets of gelatine
20g envy™ Apples, juiced (A)
65g caster sugar
110g egg yolks
35g envy™ Apples, juiced (B)
65g natural yoghurt (A)
95g natural yoghurt (B)
Granola
25g coconut oil
50g honey
40g brown sugar
1 tsp ground cinnamon
1 tsp vanilla bean paste
160g rolled oats
50g almonds, skin on
55g pistachios
60g flaked coconut
Vanilla Chantilly Cream
3g gold gelatine sheets
175g fresh cream 35% fat (A)
3g Heilala Vanilla Bean Paste
35g caster sugar
235g fresh cream 35% fat (B)
Chocolate Garnish
250g good-quality white chocolate
5g cocoa butter
2g titanium dioxide
Glazed Apple Garnish
3 envy™ Apple
100g neutral glaze
METHOD
Almond sable pastry
Place the butter, icing sugar, and almond meal into the bowl of a stand mixer fitted with a paddle attachment and mix to combine.
Once there are no lumps of butter remaining, add the eggs, vanilla, and salt and continue to mix.
Lastly, add the flour and mix until the ingredients just come together as a dough.
Press the dough into an even, flat square and wrap in plastic wrap. Place into the refrigerator for a minimum of 1 hour to firm.
Heat the oven to 150°C, fan forced.
On a lightly floured workbench, roll the chilled dough to approximately 3mm in thickness.
Use a round cutter, 120mm in diameter, to cut out 12 discs.
Reroll the remaining dough to 3mm in thickness and cut rectangles, 120mm x 20mm in size. These will serve as the base for each taco.
Place the rounds and rectangles onto a lined baking tray and bake in the preheated oven for approximately 20 minutes, or until golden in colour.
Allow to cool slightly before cutting the discs in half with a serrated edged knife. Once cut, you can stack them on top of each other and, if required, trim the flat edge slightly so they are even in size.
Sauteed apples
Melt the butter in a pan, then add the diced apples and saute until they are just cooked through but still hold their shape.
Add the sugar and stir, then immediately remove the pan from the heat.
Strain the apples to remove any excess liquids.
Transfer the apple into a bowl and chill in the refrigerator until required.
Caramel Mousse
Semi-whip the cream (A) until it has some body but still collapses, then set aside in the refrigerator until required.
Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove any excess water, then set aside until required.
Place the milk, glucose and vanilla in a saucepan and bring to the boil, then set aside and keep warm.
In a separate saucepan, heat the sugar until completely dissolved and caramelised.
Remove from the heat and deglaze the caramel with the warm milk mixture.
Pour the caramel over the egg yolks while whisking by hand to combine.
Return the combined mixture into the saucepan and stir continuously while heating.
Once it reaches 85°C, strain the mixture into a bowl.
Add the presoaked gelatine and mix until dissolved and incorporated, then allow to cool to 34°C before gently folding in the semi-whipped cream.
Pipe the mousse into 12 cavities of the Flexipan 1441 80mm disc silicon mould.
Scatter the sauteed apples over the mousse and gently press down so they are level with the surface of the mousse.
Place into the freezer for a minimum of 4 hours. Once completely frozen, unmould and return to the freezer until required.
Note: Ensure the caramel mousse is completely frozen prior to preparing the yoghurt mousse.
Yoghurt Mousse
Semi-whip the cream until it has some body but still collapses, then set aside in the refrigerator until required.
Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove any excess water, then set aside until required.
Place the apple juice (A) and sugar into a saucepan and bring to the boil.
Meanwhile, place the egg yolks into the bowl of a stand mixer fitted with a whisk attachment and whip on high speed.
Once the apple syrup reaches 119°C, pour it over the egg yolks while continuing to whip until pale and fluffy, creating a pate bombe.
Transfer the pate bombe into a bowl, then weigh out 50g back into the stand mixer bowl to use in the mousse.
Place the apple juice (B), pre-soaked gelatine, and yogurt (A) in a clean saucepan and gently heat, bringing it to 60-70°C.
Add the yoghurt (B) to the semi-whipped cream and whisk by hand to combine.
Add the warm yoghurt mixture to the 50g of pate bombe and combine on low speed then remove from the mixer.
Add a small amount of the cream mixture to the pate bombe and fold through by hand.
Gently fold half of the pate bombe mixture through the cream mixture, before folding in the remaining pate bombe mixture.
Pipe the yogurt mousse into 12 cavities of the Flexipan 1441 80mm disc mould.
Gently place the frozen caramel mousse, apple-side down, on top of the yoghurt mousse.
Place into the freezer for a minimum of 4 hours to set.
Once frozen, unmould the inserts and use a hot knife to cut each in half, forming two semicircles.
Return to the freezer until required.
Note: You will create more than 12 inserts. The extra inserts can be frozen for up to 2 months and used for future applications.
Granola
Heat the oven to 145°C, fan forced.
In a saucepan, heat the coconut oil, honey, and brown sugar until the sugar dissolves. Take care not to bring the mixture to the boil.
Pour the liquids into a bowl, add the cinnamon and vanilla, and mix to combine.
Add the rolled oats, almonds, and pistachios, and mix to combine.
Allow to cool slightly before scattering the mixture over a lined baking tray.
Scatter the flaked coconut over a separate lined tray.
Place both trays in the preheated oven. Toast the coconut for approximately 8 minutes, and bake the granola for approximately 15 minutes, or until golden-brown.
Allow to cool completely before mixing the coconut through the granola.
Vanilla Chantilly Cream
Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove any excess water, then set aside until required.
Heat the cream (A), vanilla, and sugar in a saucepan.
Once the sugar is completely dissolved and the mixture comes to the boil, remove from the heat, add the pre-soaked gelatine, and whisk by hand to incorporate.
Transfer the mixture into a large bowl, add the cream (B), and whisk to combine.
Cover with plastic wrap touching the surface of the cream and chill in the refrigerator for a minimum of 6 hours.
Chocolate Garnish
Temper the white chocolate by placing it in a microwave-safe plastic bowl and heating in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until completely melted.
Melt the cocoa butter then allow it to cool to 29°C before stirring it through the tempered chocolate.
Sieve in the titanium dioxide and emulsify with a stick blender.
Spread the chocolate into a thin layer over a guitar sheet.
Once the chocolate is set to touch, use a 70mm round cutter to stamp out 12 discs, cut each disc in half, then use a small tear-shaped cutter to stamp out the apple seed design.
Place a sheet of baking paper on top of the chocolate and allow the chocolate to fully crystallise in between two chopping boards.
Glazed Apple Garnish
Cut the envy™ Apples into small, thin segments.
Gently heat the neutral glaze in saucepan until fluid.
Using food tweezers, dip the apple segments into the neutral glaze to coat.
Assembly
Create 12 tacos by sandwiching the frozen semicircle mousse inserts in between two semicircles of shortbread, and placing a shortbread rectangle underneath to create the base of the taco.
Allow the inserts to defrost for 20 minutes so the mousse becomes tacky.
While waiting for the inserts to defrost, transfer the prepared Chantilly cream into the bowl of a stand mixer fitted with a whisk attachment and whip to a piping consistency. Transfer the whipped Chantilly into a piping bag fitted with a petal piping tip.
Once the insert has defrosted, sprinkle the granola to coat the exposed surface of the mousse.
Pipe the Chantilly cream on top of the granola to form a wavy pattern.
Use a small amount of the Chantilly cream to adhere the chocolate garnish to the outside of the pastry taco shells.
Lastly, garnish the top of the tacos with glazed apple segments.
4
10 mins
