Zéphyr Caramel Pomme

Whip in stand mixer

Add sugar gradually until stiff peaks

Whip to medium stiff peaks and fold into egg mixture

Sift together and fold into egg mixture

Spread onto a 13"x 18" half sheet pan lined with parchment paper and bake at 370°F for 8-10 minutes. 

Remove from sheet pan and cool completely on cooling rack.

Heat just to a boil

Bloom gelatin, strain and add to warm purée mixture

Pour into two 14 cm flexipan disc molds and freeze.

Make a crème anglaise with

When cook, place in stand mixer and cool down with a whip.

Melt bloomed gelatin and fold in

Fold in whipped cream

Pour parfait mousse into two 14 cm flexipan molds containing the frozen green apple gelée and freeze.

Combine and cook over medium heat until apples are just tender

Cool down in the fridge completely.

Make a crème anglaise with

When cook, place in stand mixer and cool down with a whip.

Melt bloomed gelatin and fold in

Fold in whipped cream

Melt and fold in

Add and fold in

Cook to 104°C

Combine and add to stop cooking

Bloom gelatin in  water and add to glaze

Add and combine until smooth

Let cool completely. 

Cut out two 6"/15cm rounds of chocolate biscuit per cake and place one layer of chocolate biscuit in the bottom of a prepared 6"/15cm stainless steel ring cake mold.
Lightly drench the chocolate biscuit with simple syrup.
Fill mold ¼ full with Zephyr Caramel chocolate mousse and sprinkle caramelized apple pieces over the mousse and cover the apples with more mousse, ½ way up the ring mold.
Place the green apple gelée and parfait frozen middle into the mousse and push down slightly, then cover the middle with more Zephyr Caramel chocolate mousse and add another round of chocolate biscuit, drenched in simple syrup.
Fill the rest of the mold with Zephyr Caramel chocolate mousse, flush to the top and freeze.
Warm up the Zéphyr™ Caramel chocolate glaze to 37°C and glaze frozen cakes on a glazing rack, let set in the freezer and defrost to decorate.