Name: Apple, yoghurt mousse, white chocolate, ginger beer
Yield: Serves 8
Ingredients: 250 ml fresh cream – whipped; 3 whole eggs; 200 ml plain double thick yoghurt; 200 g white couverture chocolate; 50 ml boiling water; 5 ml white vinegar; 48 dots ginger beer gel – 6 per serving; 40 dots lemon verbena custard – 5 per serving; 8 cubes (24 g) apple marshmallow – 1 cube per serving; 150 g icing sugar; 25 g cornflour; 25 ml apple aroma; 155 ml double thick plain yoghurt; ice water – to hydrate; 150 g egg whites; 150 g castor sugar; green crumble – for sprinkling; 35 g egg whites; 5 g gelatin leaves; 2 leaves gelatin; 50 ml 1:1 stock sugar syrup; 40 g castor sugar; 50 g castor sugar; 155 ml double thick cream

Preparation info

Serves 8

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

One of the things most chefs dreaded was getting a phone call from Abigail, editor of Eat Out magazine, asking you to cook at the Eat Out Awards. It meant you couldn’t join the festivities until late, and that you were cooking for all your peers. We did this dessert one of those years.

Ingredients

Apple meringue cylinder

150 g egg whites
150 g castor sugar
5

Dessert

Method

In a mixer, beat the egg whites until stiff peaks form, adding the castor sugar little by little, followed by the vinegar. Sift the icing sugar and cornflour together. Fold the icing sugar/cornflour into the egg whites. Add the apple aroma. Transfer the mixture to a piping bag with a round nozzle. Pipe 6 cm<

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Apple meringue cylinder

Method

Part of