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Golden Syrup Pudding with Apple and Ginger Espuma

Golden Syrup Pudding with Apple and Ginger Espuma
Golden Syrup Pudding with Apple and Ginger Espuma
  • Difficulty
    Hard
  • Number of servings
    4

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.

Ingredients
  • Plain Flour Gr 88
  • Almond Meal Gr 88
  • Castor Sugar Gr 218
  • Desiccated Coconut Gr 62
  • Egg White Gr 210
  • Baking Powder Gr 2
  • Golden Syrup mL 68
  • Butter Gr 130
  • Green Apples Each 3
  • Gelatine Leaves Each 4
  • Ginger Gr 20
  • Sugar Gr 25
  • Nestlé Condensed Milk Each 1
  • Water mL 1000
  • Butter Gr 90
  • Castor Sugar Gr 60
  • Flour Gr 30
  • Almond Meal Gr 50
  • Oatmeal Gr 40
  • Green Apple Each 1
  • Water mL 500
  • Lemon Each 1
  • Green Apple Each 1
  • Apple Juice mL 200
  • Lime Each 1
  • Nestlé Arctic White Chocolate
Preparation
  • 1
    Golden Syrup Pudding:
  • 2
    Combine all dry ingredients in kitchen aid with paddle attatchment. Add wet ingredients. Mix until combined.
  • 3
    Pipe into Moulds. Bake on 170° bake 15-20minutes until golden brown.
  • 4
    Pop out of moulds. Put aside for service.
  • 5
    Apple Espuma:
  • 6
    Bloom gelitine in cold water. Grate apples. Squeeze out juice into a saucepan (200ml).
  • 7
    Bring apple juice to boil. Add bloomed, strained gelitine.
  • 8
    Set in siphon gun. Charge with 2 canisters. Keep aside for service.
  • 9
    Boiled Caramel:
  • 10
    Place condensed milk in pressure cooker. Cover with water.
  • 11
    Cook in stove top pressure cooker on high pressure for 25 minutes.
  • 12
    Remove from pressure cooker. Allow to cool. Set aside for service.
  • 13
    Almond Crumb:
  • 14
    Combine all ingredients in kitchen aid. Mix with paddle attatchment until combined.
  • 15
    Bake on 170° 10minutes. Stir. Bake a further 10 minutes until golden.
  • 16
    Set aside for service
  • 17
    Apple Textures:
  • 18
    Juice lemon. Add juice to water.
  • 19
    Slice apple on mandolin. Submerge slices in lemon water.
  • 20
    Set aside for service.
  • 21
    Sous Vide Apple:
  • 22
    Cut apple into desired shape
  • 23
    Place in sous vide bag with apple juice and zest and juice of lime.
  • 24
    Sous vide until soft. Take out of bag. Set aside for service
  • 25
    White Chocolate Garnish:
  • 26
    Temper white chocolate.
  • 27
    Spread between croyvac bag. Wait until half set. Cut shapes out of chocolate. Allow to finish setting.
  • 28
    Set aside for service.

Products Used In The Recipe

NESTLE Arctic buttons 15kg

NESTLÉ Arctic Buttons (White Couverture Chocolate) 1 x 15kg

NESTLÉ Sweetened Condensed Milk Can 395g x 18

NESTLÉ Sweetened Condensed Milk Can 18 x 395g

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