Apple terrine

Name: Apple terrine (Banana cake and chocolate mousse)
Yield: Makes 4
Ingredients: 60 g sugar; 350 ml carrot juice; 150 ml orange juice; 25 g trimoline; 50 g sugar; ½ tsp lemon juice; 200 ml tin chickpeas to give 120 ml aquafaba (chickpea water); 200 ml tin chickpeas to give 120 ml aquafaba (chickpea water); 5 pieces lemon balm cress; 1 braeburn apple (cut into matchsticks, skin on); 5 g cocoa powder; 105 g fondant; 60 g glucose; 10 g coriander seeds (toasted & blended to a powder); 500 g caster sugar; ¼ cinnamon stick; ½ vanilla pod; 150 g almond butter; 10 bramley apples, peeled & sliced (0.3 cm on a mandoline), covered in iced water; 10 bramley apples, peeled & sliced (0.3 cm on a mandoline), covered in iced water; 10 bramley apples, peeled & sliced (0.3 cm on a mandoline), covered in iced water; 3 over ripe bananas, mashed; 75 ml vegetable oil; 100 g brown sugar; 225 g plain flour; 7 g baking powder; 50 g raisins; 2 g cinnamon powder; 70 g dark 100% Valrhona chocolate; 25 ml coconut milk

Banana cake and chocolate mousse

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Apple terrine

500 g caster sugar
¼ cinnamon stick
½ vanilla pod

Starter
Vegan

Method

Apple terrine

Make a dry caramel with the sugar, adding cinnamon and vanilla, and then the butter. When cooked, take out vanilla pod and cinnamon stick. Line a shallow ⅓ gastro tray (medium sized tin) with baking paper. Layer the apple, then a layer of caramel. Repeat until all the apple and caramel are used. Cover with baking paper and place another shallo