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

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