Poached Apple Cannelloni Centerd with Jasmine Bavarois and Hazelnut Ice Cream

Name: Poached Apple Cannelloni Centerd with Jasmine Bavarois and Hazelnut Ice Cream
Yield: Serves 6
Ingredients: 12 g cocoa powder; 100 g flour; 80 g sea salted butter, softened; 80 g icing sugar; 8 g egg white powder; 400 g apple juice; 4 leaves gelatine; 7.5g baking powder; Roast hazelnuts; Jasmine flowers; fresh blackberries; 100 g tempered chocolate; Hazelnut ice cream; neutral glaze; ½ vanilla pod, split and scraped; 10 g jasmine tea; 40 g egg yolks; 40 g caster sugar; 250 g milk; 225 g whipping cream; 4 Granny Smith apples; 350 g blackberry purée; 25 g sugar; 5 g pectin rapid set; 2½ leaves gelatine; 100 g caster sugar; 300 g water; 50 g lemon juice

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Jasmine Bavarois

250 g milk
225 g whipping cream
½

Dessert
Vegetarian

Method

Jasmine Bavarois

Place the milk, cream and vanilla into a pan and bring to the boil.
Add in the jasmine tea leaves, cover with cling film and allow to infuse for 10 minutes.
Strain the cream mixture and replace back into a pan and bring back to the boil.
Place the egg yolks and sugar into a