Golden Syrup Pudding with Apple and Ginger Espuma

Golden syrup pudding, apple and ginger espuma, boiled caramel, apple textures, sous vide apple, almond crumb, white chocolate garnish, micro lemon balm. | 2018 Nestlé Golden Chef's Hat Award National Finalists Dessert Recipe.
  • 4 portions

Ingredients

IngredientsUnitQuantity
Plain FlourGr88
Almond MealGr88
Castor SugarGr218
Desiccated CoconutGr62
Egg WhiteGr210
Baking PowderGr2
Golden SyrupmL68
ButterGr130
Green ApplesEach3
Gelatine LeavesEach4
GingerGr20
SugarGr25
Nestlé Condensed MilkEach1
WatermL1000
ButterGr90
Castor SugarGr60
FlourGr30
Almond MealGr50
OatmealGr40
Green AppleEach1
WatermL500
LemonEach1
Green AppleEach1
Apple JuicemL200
LimeEach1
Nestlé Arctic White Chocolate  

 

Method

Golden Syrup Pudding:

  1. Combine all dry ingredients in kitchen aid with paddle attatchment. Add wet ingredients. Mix until combined.
  2. Pipe into Moulds. Bake on 170° bake 15-20minutes until golden brown.
  3. Pop out of moulds. Put aside for service.

Apple Espuma:

  1. Bloom gelitine in cold water. Grate apples. Squeeze out juice into a saucepan (200ml).
  2. Bring apple juice to boil. Add bloomed, strained gelitine.
  3. Set in siphon gun. Charge with 2 canisters. Keep aside for service.

Boiled Caramel:

  1. Place condensed milk in pressure cooker. Cover with water.
  2. Cook in stove top pressure cooker on high pressure for 25 minutes.
  3. Remove from pressure cooker. Allow to cool. Set aside for service.

Almond Crumb:

  1. Combine all ingredients in kitchen aid. Mix with paddle attatchment until combined.
  2. Bake on 170° 10minutes. Stir. Bake a further 10 minutes until golden.
  3. Set aside for service

Apple Textures:

  1. Juice lemon. Add juice to water.
  2. Slice apple on mandolin. Submerge slices in lemon water.
  3. Set aside for service.

Sous Vide Apple:

  1. Cut apple into desired shape
  2. Place in sous vide bag with apple juice and zest and juice of lime.
  3. Sous vide until soft. Take out of bag. Set aside for service

White Chocolate Garnish:

  1. Temper white chocolate.
  2. Spread between croyvac bag. Wait until half set. Cut shapes out of chocolate. Allow to finish setting.
  3. Set aside for service.