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 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 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