Cinnamon Cream, Apple Granita, Compressed Apples and Meringue

Name: Cinnamon Cream, Apple Granita, Compressed Apples and Meringue
Ingredients: 980 g (4 cups and 2½ Tbsp) heavy cream; 4 cinnamon sticks; 12 large egg yolks; 980 g (4 cups) Granny Smith apple puree; 168 g (¾ cup) inverted sugar; 100 g (⅓ cup and 1½ Tbsp) water; 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 14 g (1 Tbsp) lemon juice; 3 apples, diced into small pieces; 252 g (1 cup) egg whites; 252 g (1¼ cups) granulated sugar; 252 g (2 cups and 1½ Tbsp) confectioner’s sugar; 56 g (⅜ cup) yogurt powder

Preparation info

Yields
15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Cinnamon Cremeux

980 g (4 cups and 2½ Tbsp) heavy cream

Dessert

Method

Cinnamon Cremeux

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring cream and cinnamon to a boil in a medium saucepan. Remove from heat, cover with plastic wrap and let infuse for 30 minutes at room temperature. Remove cinnamon sticks; return to heat and bring back to a boil. Meanwhile, whisk egg yolks and sugar in a sta