4 g gold gelatine sheets, or 2 individual gelatine sheets
150 g fresh cream 35% fat (A)
35 g caster sugar
10 g vanilla bean paste
275 g fresh cream 35% fat (B)
Creme Patissiere
75 g full cream milk
75 g fresh cream 35% fat
1 cinnamon quill, broken into pieces
5 g vanilla bean paste
40 g whole egg
35 g caster sugar
10 g cornflour
20 g unsalted butter
Pavlova
vegetable oil spray, for greasing
190 g egg whites
pinch of cream of tartar
250 g caster sugar
25 g cornflour, sieved
Caramel
90 g fresh cream 35% fat
pinch of salt
15 g liquid glucose
90 g caster sugar
40 g unsalted butter
Sauteed Apples
2 ENVY™ Apples
30 g unsalted butter
35 g caster sugar
¼ tsp ground cinnamon
½ tsp vanilla bean paste
Cinnamon Crumble
95 g unsalted butter
50 g brown sugar
¾ tsp ground cinnamon
95 g plain flour
METHOD
Vanilla Cream
Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
Place the cream (A), sugar, and vanilla into a saucepan and heat to just before boiling point.
Remove from the heat, add the pre-soaked gelatine and mix to incorporate.
Add the cream (B) and mix to combine.
Transfer the mixture into a clean bowl, cover the surface with plastic wrap, and chill in the refrigerator for a minimum of 6 hours.
Creme Patissiere
Place the milk, cream, cinnamon, and vanilla into a saucepan and bring to a boil over medium heat.
Meanwhile, place the egg, sugar, and cornflour in a bowl and whisk by hand to form a slurry.
Pour the boiled liquid mixture over the slurry a small amount at a time while whisking to combine.
Return the mixture to the saucepan and whisk continuously over medium heat until thickened, allowing it to boil briefly.
Immediately pass the mixture through a fine mesh sieve into a bowl and discard the cinnamon.
Add the butter and whisk to emulsify.
Cover the surface with plastic wrap and chill in the refrigerator for a minimum of 6 hours.
Apple Roses
Heat the oven to 100°C, fan forced.
Grease a 180mm ring with oil spray, then place it onto a lined baking tray and set aside until required.
Place the egg whites and cream of tartar into the bowl on a stand mixer fitted with a whisk attachment and begin to whip.
Once the egg whites become foamy, gradually stream in the sugar while continuing to whip.
When the meringue reaches a firm peak, add the sieved cornflour and whisk to combine.
Transfer approximately half of the meringue into the prepared ring and use the back of a spoon to spread it up the sides. Add the remaining meringue and gently spread it out, creating a smooth, even surface.
Gently lift and remove the ring.
Use a palette knife to spread the meringue in upward strokes around the outside of the pavlova.
Bake in the preheated oven for 3 hours, then turn off the oven, leave the door ajar, and allow the pavlova to cool completely. Once cooled, store in an airtight container until required.
Caramel
Place the cream and salt into a saucepan and bring to a boil, then set aside.
In a separate saucepan, warm the glucose over medium heat.
Gradually add the sugar to the glucose and allow it to dissolve and caramelise to a golden amber colour.
Reduce to low heat, add the butter followed by the hot cream and mix to combine.
Strain the caramel into a bowl, cover the surface with plastic wrap, and allow it to cool completely at room temperature.
Sauteed Apples
Peel and core the Montague Tree™ Envy Apples, then cut each apple into 12 wedges.
Place the butter and sugar into a frying pan and begin to melt, add the cinnamon and vanilla followed by the apples, then saute until the apples are just cooked and still hold their shape.
Remove from the heat, transfer into a bowl and allow to cool at room temperature.
Strain the apples to remove any excess liquid prior to use.
Cinnamon Crumble
Heat the oven to 150°C, fan forced.
Place the butter, brown sugar, and cinnamon into the bowl of a stand mixer fitted with a paddle attachment and mix until there are no lumps of butter remaining.
Add the flour and mix until the ingredients just come together as a crumble.
Scatter the crumble over a lined baking tray and bake in the preheated oven for 20 minutes.
Allow to cool completely at room temperature. Note: This recipe makes more crumble than required but is difficult to mix with smaller quantities.
Assembly
Place the prepared pavlova on a display plate.
Loosen the chilled creme patissiere slightly by mixing it with a spatula, then spread it over the top of the pavlova.
Transfer the chilled vanilla cream into the bowl of a stand mixer fitted with a whisk attachment and whip to medium peaks.
Spoon the whipped vanilla cream on top of the creme patissiere and spread into a rustic layer.
Arrange the sauteed apples slices on top.
Pipe or drizzle the prepared caramel over the pavlova, then top with a generous amount of cinnamon crumble.
