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Dessert · Season 12
Toffee Apple
Martin Benn
19 Jul 2020
10
Components
59
Ingredients
12
Season
Ingredients
Persimmon and Pumpkin Leaves
238gpeeled butternut pumpkin
27gwater
500gpersimmon
40gkuzu starch
54gwater
Canola oil spray
for fryingVegetable oil
Shimmer Gold lustre dust and Royal Gold lustre dust
Red Toffee Apple Caramel
500gcaster sugar
200gapple sake
2vanilla beans, seeds scraped
0.5gred food colour dry powder
Muscovado Sugar Leaves
65gunsalted butter
35ggolden syrup
10gblack strap molasses
100gdark muscovado sugar
65gplain flour
85gegg whites
1gsea salt flakes
Canola oil spray
Bronze lustre dust
Salted White Chocolate Chantilly
1gold gelatine sheet
200gpure cream
1vanilla bean, seeds scraped
20gglucose syrup
20gtrimoline
5gsea salt flakes
225gwhite chocolate
445gcold pure cream
Miso Toffee Sauce
88gglucose syrup
92gcaster sugar
175gpure cream
40gmiso
4gsea salt flakes
50gunsalted butter
Toffee Apple Scroll
1 x 145-150gPink Lady apple
Sour Apple Jellies
Canola oil spray
90gapple sake
60gfructose powder
225gfrozen raspberries
550gpeeled and cored Pink Lady apples
2.5gmalic acid
1.5gascorbic acid
4gagar agar
Raspberry Maltose Leaves
220gmaltose liquid
80gglucose syrup
120gisomalt granules
10gfreeze dried raspberry powder
Canola oil spray
Copper lustre dust
Raspberry Sauce
30gunsalted butter
20gcaster sugar
225gfrozen raspberries
50gapple sake
6gfreeze dried raspberry powder
Chocolate Caramel Stem
50gtrimoline
50gisomalt granules
50gdark chocolate 65%
Cocoa powder, to dust
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
Recipe by Martin Benn, Season 12. Originally published by Network 10 on 19 Jul 2020.
Original on 10 Play ↗