Apples, Olive Oil Biscuit and Ginger Custard
This dessert recipe from Chef Javier Rodriguez of PorterHouse in Singapore shows how apples pair extremely well with olive oil. The ginger custard adds a nice flavor too.
The apples and custard are cooked Sous Vide in this recipe but we explain you how to get similar results by using the stove.
Ingredients for apples
- 5 golden delicious apples
- 250 ml (8.5 oz) dry white wine
- 250 ml (8.5 oz) sugar
- 250 ml (8.5 oz) water
Ingredients for olive oil biscuit
- 85 g (3 oz) cake flour
- 11 g baking powder
- 4 eggs
- 100 g (3.5 oz) granulated sugar
- 70 g (2.5 oz) low- fat yogurt
- 40 g (1.4 oz) almond flour
- 85 g (3 oz) extra virgin olive oil.
- 1/2 lemon zest
Ingredients for ginger custard
- 325 g (11.5 oz) heavy cream
- 250 ml (8.5 oz) whole milk
- 50 g (1.8 oz) fresh ginger
- 5 large egg yolks
- 63 g (2.2 oz) granulated sugar
- 1 gelatin sheet or 2.5 g of gelatin powder
Ingredients for cinnamon mascarpone cream
- 50 g (1.8 oz) mascarpone cheese.
- 5 g (0.2 oz) cinnamon powder.
- 30 g (1 oz) chopped pistachios
- 100 g (1.8 oz) sugar
- 20 g (0.35 oz) icing sugar.
- Chopped pistachios for garnish
- Mint leaves for garnish
1- Combine the water, white wine and sugar and bring to boil. Store in the refrigerator.
2- Peel the apples and scoop balls with a parisienne scoop.
3- Place the balls in a bag and add enough liquid to cover the apples. Vacuum pack at medium pressure. Skip this if you don't have a Sous Vide machine - see below.
4- Cook at 75 °C (167 °F) for 3 hours. Cool in an ice bath and refrigerate until serving. If you don't have a Sous Vide machine, you can cook the apples at very low heat (use heat diffuser if needed) in a pot covered with parchment paper.
Olive Oil Biscuit
1- Beat the eggs and sugar in a stand mixer until the ribbon stage (until pale and extremely thick. When the beater or whisk is lifted, the batter falls slowly back onto the surface of the mixture, forming a ribbon like pattern that, after a few seconds, sinks back into the batter)
2- Using a mixer, whisk in the yogurt, followed by the almond flour.
3- Sift the cake flour and baking powder. Whisk in the cake flour / baking powder.
4- With the mixer still running on low speed, add the olive oil and the lemon zest.
5- Pour batter in a 11 in x 7 in cake pan.
5- Bake in oven at 163 °C (325 °F) for 18 minutes.
Cinnamon Mascarpone Cream
1- Make a basic syrup by heating 100 g (3.5 oz) sugar and 100 g (3.5 oz) water in a pot.
2-Cook the pistachios in the syrup for 1 hour at low temperature.
2- Remove from heat and process mix until smooth. It should have the consistency of a puree so adjust amount of syrup as necessary.
3- Pass pistachio mix through a sieve.
4- Combine the pistachios puree with the mascarpone, cinnamon and icing sugar until very smooth. Keep in the refrigerator.
1- Heat 250 g (8.8 oz) of cream and 250 ml (8.5 oz) of milk until hot.
2- Add the ginger in slices, and let infuse for 20 minutes.
3- After that discard the ginger. Reserve.
4- Whisk the egg yolk, sugar and the salt in a stand mixer.
5- On low speed add the hot milk and cream.
6- Vacuum pack on medium. Skip this if you don't have a Sous Vide machine - see below.
7- Add the bag to 85 °C (185 °F) water and reduce the temperature to 82 °C (180 °F). Cook for 20 minutes. If you don't have a Sous Vide machine, cook the mix in a double boiler stirring constantly until you reach a temperature of 83 °C (181 °F).
8- Let sit at room temperature for 5 minutes.
9- Squeeze the gelatin to remove the excess of water. Pour the custard into a bowl and stir in the softened gelatin to dissolve. Strain and set over an ice bath.
10- Whip the remaining 75 g (2.6 oz) cream to soft peaks. Whisk one third of the whipped cream into the custard, then fold in the remaining cream and mint leaves.
Assemble and Serve
1- Place 7 apple balls on the centre of the plate.
2- On top of the apples place a circle of the olive oil biscuit.
3- Drizzle with extra virgin olive oil.
4- Spread 1 spoon of the custard on top of the biscuit.
5- Place 7 more apple balls.
6- Garnish with chopped pistachios and mint leaves.
7- Finish with the cinnamon mascarpone cream on the plate.