Dessert · Earlier

Trio of Fruits

Name: Trio of Fruits
Ingredients: wheat starch, for making moulds; 250g caster sugar; 100g water; 10g cinnamon quills; 75g Calvados; 35g cocoa butter; 100g Callebaut 811, 54% couverture chocolate; 1120g pure pouring cream, 45% fat; 6 vanilla beans, split and seeds scraped; 6 cinnamon quills; 17g leaf gelatine, gold strength; 115g sugar syrup; 144g egg yolks; 50g roasted and peeled hazelnuts; 38g almond meal; 36g hazelnut meal; 100g icing sugar; 25g plain flour; 6g gingerbread spice mix; 125g egg whites, at room temperature; 3g cream of tartar; 75g caster sugar; canola spray, for greasing; 120g caster sugar; 170g pure pouring cream, 45% fat; 1 vanilla bean, split and seeds scraped; 2g sea salt flakes; 40g liquid glucose; 60g unsalted butter, cubed; 1 – 2 fresh Granny Smith apples

Kirsten Tibballs

24 Jul 2017

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Components

Ingredients

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Season

Ingredients

Apple - Calvados Sugar Crusted Liquor

wheat starch, for making moulds

250gcaster sugar

100gwater

10gcinnamon quills

75gCalvados

35gcocoa butter

100gCallebaut 811, 54% couverture chocolate

Vanilla Mousse

1120gpure pouring cream, 45% fat

6vanilla beans, split and seeds scraped

6cinnamon quills

17gleaf gelatine, gold strength

115gsugar syrup

144gegg yolks

Hazelnut Dacquoise

50groasted and peeled hazelnuts

38galmond meal

36ghazelnut meal

100gicing sugar

25gplain flour

6ggingerbread spice mix

125gegg whites, at room temperature

3gcream of tartar

75gcaster sugar

canola spray, for greasing

Apple - Caramel

120gcaster sugar

170gpure pouring cream, 45% fat

1vanilla bean, split and seeds scraped

2gsea salt flakes

40gliquid glucose

60gunsalted butter, cubed

Apple - Sautéed Apple

1 – 2 freshGranny Smith apples

10gunsalted butter

10gbrown sugar

1gground cinnamon

2gvanilla bean paste

Mandarin – Mandarin Jelly

3gleaf gelatine, gold strength

40gcaster sugar

50gwater

1vanilla bean, split and seeds scraped

75gRaviFruit mandarin purée

Mandarin – Mandarin Cream

220gegg yolks

275gcaster sugar

1 tspfine salt

200mlfresh mandarin juice

zest of 2 mandarins

200gunsalted butter, cubed

100gCallebaut 811, 54% dark couverture chocolate

100gcocoa butter

Pear – Chocolate Ganache

90gpure pouring cream, 45% fat

6ginvert sugar

60gCallebaut Java milk couverture chocolate

Pear – Honey Pears

1 – 2 freshPackham pears

25gunsalted butter

30ghoney

pinchground cinnamon

½vanilla bean, split and seeds scraped

20gRaviFruit pear purée

Apple Stem, Pear Stem and Mandarin Peduncle

200gCallebaut W2, 28% white couverture chocolate

200gCallebaut 823, 33.6% milk couverture chocolate

10gCallebaut Dutch processed cocoa powder

Apple – Chocolate Coating

350gCallebaut W2, 28% white couverture chocolate

0.1gAmericolour green oil soluble colour

0.2gAmericolour yellow oil soluble colour

105ggrapeseed oil

Pear – Chocolate Coating

435gCallebaut W2, 28% white couverture chocolate

2vanilla beans, split and seeds scraped

0.1gAmericolour green oil soluble colour

0.3gAmericolour yellow oil soluble colour

130ggrapeseed oil

Mandarin – Coating

mandarin glaze at 70C

Apple – Decoration

10ggrapeseed oil

0.5gAmericolour green oil soluble colour

silver metallic powder

5gCallebaut Dutch processed cocoa powder

Pear – Decoration

20ggrapeseed oil

0.5gAmericolour green oil soluble colour

0.5gAmericolour yellow oil soluble colour

0.5gAmericolour red oil soluble colour

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsChocolateCreamButterAppleHoneyPearCinnamonGrapeseed OilGelatineHazelnutAlmond mealMandarinIcing SugarBrown SugarVanilla Bean PasteCocoa ButterVanilla BeanCanola OilCaster SugarEgg YolkWaterEgg WhitesGlucoseMandarin JuiceFlourSea SaltDessert

Recipe by Kirsten Tibballs. Originally published by Network 10 on 24 Jul 2017.

Original on 10 Play ↗