Dégustation des Pommes

Name: Dégustation des Pommes (Génoise aux Pommes, Candied Apples, Ginger Custard, Milk Jam, Apple Sorbet, and Apple Chips)
Yield: Makes 20 servings
Cuisine: American
Ingredients: 2 gelatin sheets (2 grams each), soaked in cold water to soften; 16 baby spinach leaves; 400 grams granulated sugar; 1 Madagascar vanilla bean, split; 100 grams liquid glucose; 400 grams Sweet Base Syrup; Citric acid; 10 Golden Delicious apples; kosher salt; 125 grams granulated sugar; 650 grams 40% heavy cream; 4 Granny Smith apples (about 1 kilogram), stems removed, each cut into 8 wedges and juiced (with the skin); 3 drops apple oil (optional; Sources); 115 grams cake flour, sifted; About 2 kilograms Poaching Liquid, cold; Chervil leaves; 1 to 2 Granny Smith apples; 2 kilograms water; 1 kilogram granulated sugar; 10 large egg yolks; 5 grams powdered ginger; 1 Fuji apple (about 250 grams), cold; 300 grams granulated sugar; 125 grams eggs (3 to 4 large), lightly beaten; Citric acid (Sources); 500 grams whole milk; 100 grams peeled fresh ginger

Génoise aux Pommes, Candied Apples, Ginger Custard, Milk Jam, Apple Sorbet, and Apple Chips

Preparation info

Makes
20
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Génoise aux Pommes

1 Fuji apple (about 250 grams), cold
300 grams granulated sugar<

Americas
United States
Dessert
Sous vide

Method

Apples are available in so many varieties, and each has its own story. We especially like the ones used here, as well as Pink Lady, Braeburn, Reinette, Pink Pearl, and Gravenstein. Apple and ginger is a good combination because ginger cuts the sweetness of the apple.

The cake, a traditional génoise, is made with apples that are cooked sous vide and then pureed, adding both flavor and mo