Liquorice Sponge with Green Apple, Lime and Chocolate Sorbet

By corlear

Ingredients

• For the liquorice sponge:
• 7/8 cup whole egg
• 1/2 cup sugar
• 7/8 cup plain flour
• 2/3 oz baking powder
• 2/3 oz liquorice paste
• For the liquorice coating:
• 1/2 cup water
• 2/3 oz liquorice paste
• For the green apple juice:
• 1 lb green apples
• For the green apple sorbet:
• 11/4 cup apple juice (see previous
• step)
• 1/3 cup glucose
• juice of 1/2 lemon
• 1 tsp sorbet stabilizer
• For the lime egg custard:
• 6 tbsp whole egg
• 3/4 cup sugar
• 3/4 cup lime juice
• grated rind of 1 lime
• 1/2 oz butter
• For the creamy milk chocolate:
• 10 oz milk chocolate
• 10 tbsp single cream (35% fat)
• For the lime reduction:
• 1/2 cup lime juice
• 1/2 oz glucose
• grated rind of 1 lime
• For the cooking chocolate triangle:
• 7/8 cup cooking chocolate, melted
• For the basic syrup:
• 2 oz sugar
• 1/4 cup water
• For the filo pastry with balsamic caramel square:
• 1 sheet filo pastry, cut into 21/4" x 11/4"
• triangles
• basic syrup(see previous step)
• 1 balsamic caramel toffee, diced
• For the caramelized apple circle:
• 4 apple slices, 11/2" in diameter
• basic syrup(see previous step)

Details

Servings 4

Preparation

Step 1

For the liquorice sponge:
1. Put the eggs and sugar in a mixing bowl and beat until stiff.
2. Remove from the mixer and then carefully fold in the flour and the baking powder.
3. Add the liquorice paste.
4. Spread a ¾" layer over the trays and bake in the oven at 410 ºF.
5. Cut into 4 x 1¼" rectangles.

For the liquorice coating:
1. Mix the cold water and liquorice paste together.
2. Keep in the fridge.

For the green apple juice:
1. Core and cut the apple into quarters.
2. Blanche in boiling water for 20 seconds and then plunge into iced water.
4. liquefy the apple quarters to obtain the juice.

For the green apple sorbet:
1. Heat the glucose, 3 tbsp of green apple juice, the stabilizer and the lemon juice to
185 ºF.
2. Add the rest of the apple juice and leave to stand in the fridge for 8 hours.
3. Process in the ice cream maker.

For the lime egg custard:
1. Mix the eggs, sugar and lime juice together.
2. Add the freshly grated lime rind, leave to stand for 3 minutes and then sieve.
3. Bake in a bain marie in the oven at 325 ºF. While the mixture is still hot, blend in the food processor and dissolve the butter in it.
4. Keep in the fridge.

For the creamy milk chocolate:
1. Bring the cream to boil and add the melted chocolate.
2. Pour a layer of milk chocolate, that should be at least 2" high into a Tupperware container and leave to cool in the fridge.

For the lime reduction:
1. Reduce the lime juice and the glucose until you have a liquid with the consistency of liquid caramel.
2. Once the reduction is cold, add the grated lime rind.

For the cooking chocolate triangle:
1. Melt the chocolate and spread a thin layer over a piece of greaseproof paper.
2. Before the chocolate dries, cut it into 2"x1" triangles.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the filo pastry with balsamic caramel square:
1. Brush the filo pastry with the syrup.
2. Sprinkle with the balsamic caramel and bake at 410ºF for 4 min.

For the caramelized apple circle:
1. Use the meat slicer to cut the apples and soak the slices in syrup.
2. Bake in the oven at 275ºF for 10 minutes.