Jazz™ Apple Trifle with Cinnamon Donut by Josh Emett of The London New York.
Josh Emett of The London New York has delivered a little piece of magic for the more ambitious cooks amongst you. His recipe highlights what a sophisticate ingredient the Jazz™ apple is in the right hands!
Apple Jelly Ingredients:
7ea Jazz™ Apples
250g Stock syrup (1:1 water/sugar)
150g Water
Pinch Ascorbic acid
1ea Lemon juiced
7ea Gelatine Leaves
Method:
- Peel and core Jazz™ apples
- Add apples to the water, stock syrup, lemon juice and ascorbic acid and puree in a blender
- Hang on a chionois lined with cheese cloth and collect the juice
- Bloom the gelatine and melt over a baine-marie
- Add the melted gelatine to the apple juice mixture and mix
- Set in 2oz glasses and place in a refrigerator until set
Calvados Crème Catalan Ingredients:
500g Heavy Cream
100g Milk
80g Sugar
50g Yolks
1ea Vanilla bean
10g Applejack Brandy
Method:
- Prepare and cook as you would for a crème anglaise
- Allow to cool and mature
- Whip to medium peaks in a mixer
Apple Sauce Ingredients:
4ea Jazz™ Apples
75g Sugar
20g Butter
Method:
- Peel and core Jazz™ apples
- Place all ingredients in a pan and cook till tender
- Blend until smooth and allow to cool
Caramel Cremeux Base Ingredients:
200g Light Corn Syrup
250g Sugar
35g Butter
400g Heavy Cream
Method:
- Heat the corn syrup and sugar until a medium-amber colour is achieved
- Arrest the cooking with the butter and add the cream
- Continue to stir until completely dissolved and comes to a second boil
- Allow to cool
Add 150g caramel base to 500g soufflé base
Soufflé Base Ingrédients:
575g Milk
1ea Vanilla Bean
30g Sugar
80g AP Flour
60g Butter
80g Yolks
Method:
- Bring the milk, vanilla and the sugar to a boil
- Make a crumble with the remaining ingredients
- Add crumble to the boiling milk and cook out for 6 minutes
- Once cooked, add the yolks and cool in a mixer with a whisk attachment
Donuts Ingredients:
500g AP Flour
50g Sugar
30g Yeast
3ea Eggs
90g Milk
15g Rum
100g Soft Butter
10g Salt
15g Water
Method:
- Combine the milk, yeast, eggs and rum
- Add flour and salt and yeast mixture
- Mix to a dough
- Gradually add butter and mix until clear
- Roll out and set in freezer until dough is firm but not frozen
- Cut dough into 1 inch squares and allow to proof until double in size
- Fry donuts in canola oil or similar at 325F
Glass Assembly
- Pour apple jelly mixture into a 2 ounce shot glass until 25 percent full
- Allow to set
- Pipe an equal layer of caramel soufflé crème over the jelly
- Conclude with piping a layer of calvados crème for the final layer
- Fill the donut with a squeeze bottle filled with apple sauce and roll in cinnamon sugar