Name: Apple & Edamame Verrine
Yield: Makes 12
Cuisine: British
Ingredients: ½ quantity of Fruit Mousse made with the same weight of blanched, puréed edamame beans; ¼ vanilla pod (bean) split lengthways; 5 g (1 tsp) fresh wasabi; 50 ml (1⅔ fl oz/scant ¼ cup) Light Syrup; 20 ml (½ fl oz/1½ tbsp) lime juice; 20 g (¾ oz/5 tsp) caster (superfine) sugar; 10 g (½ oz) leaf gelatine; 750 ml (25 fl oz/3¼ cups) apple juice; 100 g natural yogurt; 1 quantity of Sesame Tuile; 2 Granny Smith apples; 8 blanched edamame beans glazed with Light Fruit Nappage or Fruit Glaze

Preparation info

Makes
12

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

In 2009, Suzue and I opened our Belgravia shop, incorporating London’s first dessert bar concept, offering a five-course tasting menu of desserts created by one of our pâtissiers in front of your eyes. It was during a trip to Tokyo that Suzue and I first came across this; in Japan, many restaurants have open kitchens and this concept is becoming more popular here in the UK. This popular dish is one of our ‘amuse’ courses, creating fresh apple spaghetti using a Japanese vegetable turner.