Transcript Dia 1 - Buteressence

APPLE
The apple as a fruit has been known for well over 10.000 years. In Europe the apple was
gathered in the wild but in the Middle-East it was already cultivated then. Most probably
the apple was spread via the ancient silk route. Today we know thousands of apple types
and new are still developed every day.
Apples are eaten raw but they are used in apple pie and on pancakes but to name a few
applications.
Apple based products are obviously: apple juice, apple cider, apple sauce and – syrup. All
these processed apple-foods are instantly recogniseable from their sweet, sour or sweet
and sour flavour, depending on the type of fruit.
The wellknown story goes that an apple, falling off a tree, triggered Isaac Newton to writing
his laws of gravity.
This month we chose an apple flavour for a bavarois.
This light pudding can be made from milk or a fruit-base. Most of the time soft fruits such
as strawberries, raspberries or apricots are used for this application.
However, kiwi, mango or pineapple can be used as well allthough the processing for this
type of bavarois will differ.
Lots of puddings require corn starch to set but for bavarois gelatin and eggs are used
instead. The main difference however goes back to the use of whipped cream and egg
whites that make bavarois so deliciously light.
A chocolate bavarois with a yummy fresh apple flavour seemed to us like the ultimate
surprise for this month.
Not your everyday combination but one we are sure you will fall for.
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Bavarois with
Apple
Required:
Hobart or Bear blender
Recipe:
Instant chocolade Mousse powder
Chocolate flavour 030301
Apple flavour
Acid addition:
Malic acid 50 %
Dark chocolate chips
1/1000
0.9/1000
6/1000
100/1000
Recipe:
Nr
Ingredient
1
Topping powder DP 92
2
Powdered sugar
3
Ingredient nr
[%]
[gr]
181
34,5
345
40
42,4
424
Instant starch E1422
153
7,8
78
4
Instant gelatin 220 bloom
157
3,2
32
5
Milk powder full fat 24 %
360
2,1
21
6
C.p d 11 A
265
5
50
7
Lamequik
5
50
100,0
1000
Total
Processing :
Blend all ingredients together with the flavours (if desired) and the acid powder.
Mix 360 g of this blend in 1 litre of full fat milk.
Stir with a whisk until homogenous.
Mix for 3 minutes at high speed.
Carefully stir in the chocolate chips
Divide into portions and keep refrigerated until fully set.
Serve cold.