Yuzu, chestnut and green apple verrine

Pastry recipe
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Chestnut & Whisky Jelly


    • Frozen fruit purée, sugar added : Chestnut & vanilla - 65g
    • Water - 350g
    • Honey - 10g
    • Sugar - 35g
    • Gelatin mass - 72g
    • Whiskey - 15g

    Heat water, honey and sugar. Remove from heat and add gelatin.
    Pour over chestnut & vanilla puree and mix in blender.
    Add whiskey and cool.

    In this step

  2. Honey & Vanilla blown apples


    • Frozen fruit purée 100% : Lemon - 60g
    • Frozen fruit purée, sugar added : Green apple - 55g
    • Apple - 8
    • Honey - 240g
    • Water - 60g
    • Vanilla pods - 1

    Heat the water with the vanilla and steep for 20 minutes.
    Pass through a sieve this infusion of vanilla and add the puree with honey. Mix in blender.
    Cut apples in half and scoop out. Cut aluminum foil of about 20x20cm and put the apples on.
    Leave the mixture on each apple with honey and cover with aluminum.
    Bake at 200°C until the apples are blown.
    Allow to cool and scrape the flesh with a spoon.

    In this step

  3. Yuzu & Green Apple Mousse


    • Frozen fruit purée, sugar added : Green apple - 340g
    • Frozen fruit purée 100% : Yuzu - 25g
    • Sugar - 25g
    • Cornstarch - 11g
    • Gelatin mass - 25g
    • Egg white - 100g
    • Sugar - 85g

    Mix the green apple puree in blender and add 25g of sugar and 11g of starch. Cook like a pastry cream over low heat and bring to boil. Remove from heat and add gelatin.
    Beat the egg whites with the sugar and once the whites are well tight, add to the apple mixture. Beat the mixture by hand by adding the yuzu puree.

    Pour Chestnut & Whisky Jelly in verrines and leave in the refrigerator.
    Place a few pieces of blown apple on the jelly and poach apple yuzu mousse.

    In this step

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