Ingredienser
För
4
portioner
291 g flour
218 g Debic Butter Constant
243 g ground almonds
243 g sugar
5 limes, the zest
168 g egg white
200 g sugar (1)
200 g ground almonds
64 g flour
3 g potato starch
2 g salt
288 g egg
40 g sugar (2)
36 g Debic Butter Constant
250 g Debic Butter Constant
250 g egg white
250 g icing sugar
250 g flour
132 g milk
154 g Debic Stand & Overrun
1 vanilla pod
81 g egg yolk
33 g sugar (1)
18 g potato starch
31 g gelatin mixture
147 g egg white
103 g sugar (2)
823 g royal gala apple
176 g sugar
1 vanilla pod
59 g Debic Butter Constant
403 g Debic Stand & Overrun
0.7 tahitian vanilla pod
16 g gelatin mixture
81 g white chocolate
Tillredning
Mix the butter, the sugar, the lemon zest, and the ground almonds to a smooth dough.
Then mix in the flour to form a crumbly structure.
Bake in rings (14 cm diameter) at 160°C for 25 minutes.
Beat the egg whites together with the sugar (1).
In a separate bowl mix the eggs with the sugar, the salt and the ground almonds.
Add both mixtures to each other and add the sifted flour and the potato starch.
Mix in the melted butter.
Keep a part separate for use together with the ladyfingers.
Bake the remaining sponge.
Mix the egg white with the icing sugar and the flour.
Gradually add the melted butter.
Add colouring if you wish.
Spread on a silicone baking mat and place in the freezer.
Add the joconde mixture and bake at 190°C for 8 minutes.
Cut into strips of 4 cm and use immediately.
Bring the Debic Stand & Overrun together with the milk and the vanilla to the boil.
Beat the eggs with the sugar (1) until light and airy.
Add the potato starch.
Make a crème patissière and melt the gelatine mixture into it.
Cover with plastic foil.
Make an Italian meringue with the egg white and the sugar (2).
Mix the crème patissière with the Italian meringue.
Caramelise the sugar with the vanilla.
Add the Debic Butter Constant and then the apple brunoise.
Leave to cook and pour off the excess moisture.
Bring 1/4 of the Debic Stand & Overrun together with the scraped vanilla pod to a boil.
Melt the gelatine mixture in and mix with the white chocolate.
Mix with a hand mixer to form a smooth consistency and add the rest of the cream.
Leave to stand in the refrigerator for 12 hours, then beat to the required consistency.
Sammansättning
Spread the caramelised apple over the 12 cm diameter silicone moulds and place a joconde sponge on top.
Put in the freezer.
Place the frozen inside in a 14 cm ring and fill with the chiboust.
Place the joconde sponge on top and fill with the chiboust.
Put in the freezer.
Mask the entremet with the ganache montée, place a plate on top and pull peaks upwards.
Shape the joconde sponge around.
