Edible Festive Baubles

Desserts
0 vote
Boules gourmandes Pink Lady® aux notes de Noël
2
Difficulty
6
People
40min
Preparation
15min
Cooking time

Enjoy a festive treat… For this holiday season, Pink Lady® has concocted a unique recipe: the Christmas Pink, a landscape of flavours made of hazelnut emulsion, caramelised apple balls, a smooth apple/pumpkin purée with cardamom and crisp shortbread with hazelnuts… Lo and behold! The magic of Christmas has just wafted into your kitchen! Find out more

Boules gourmandes Pink Lady® aux notes de Noël

Smooth apples and pumpkin puree

Ingredients

  • 3 Pink Lady® apples
  • 300 g pumpkin

Preparation

  1. Peel, de-seed and dice the apple and pumpkin. Put in a heavy-bottomed pan and leave to cook down with the lid on, but leaving a gap for the steam to evaporate. Once soft and the liquid has evaporated mix into a smooth purée.
  2. Set aside.

Hazelnut crumble

Ingredients

  • 100 g flour
  • 40 g sugar
  • 100 g brown sugar
  • 2 tsp cinnamon
  • 100 ml water
  • 60 g ground hazelnuts
  • 50 g chopped and toasted hazelnuts
  • Cardamom

Preparation

  1. Combine all the ingredients in a salad bowl. Rub between fingers until you obtain a coarse crumb. Don’t work it too much as you’ll want some crunch. Set aside in the refrigerator for one hour. Then spread over a non-stick baking tray.
  2. Bake at 180°C for approx. 15 min.

Caramelised apple spheres

Ingredients

  • 3 Pink Lady® apples
  • 2 tbsp sugar
  • 1 big knob of butter
  • Juice of a lemon

Preparation

  1. Peel the apples and use a melon baller to extract the spheres. Roll them in lemon juice to prevent them from turning brown. Fry in butter adding sugar to cause them to caramelise slightly. Set aside.

Chocolate Christmas trees (optional)

Ingredients

  • 125 g white chocolate.
  • Edible decorations
  • ice cream or sorbet, either: apple, yoghurt or vanilla flavoured.

Preparation

  1. Melt the white chocolate in a bain marie
  2. Cool to 26°C, and then heat up to 30°C to temper the chocolate and retain its shine.
  3. Line a tray with baking parchment and pour the chocolate on.
  4. Sprinkle over silver balls or other edible decorations. Once the chocolate has set, use a cookie cutter or knife to cut out Christmas trees.
  5. On a try lined with baking parchment, use a spatula to spread over some slightly softened ice-cream, put back in the freezer as soon as possible.
  6. Use a tray of spherical molds to make spheres of apple/pumpkin puree and ice cream. Fill with half puree and half ice-cream and put in the freezer. If you do not have spherical molds, you can use an ice cube tray or two spoons to make the ‘quenelle’ shape.

Assembly

Ingredients

  • 6 baubles that can be separated in two, approx. 10 cm in diameter.

Preparation

  1. To retain the crunchy exterior and soft centre, it is best to put this dessert together just before serving.
  2. At the bottom of each bauble serve: a spoon of purée, crumble and apple spheres, cover with a disk of ice cream (made by using a cookie cutter)
  3. Remove the half spheres of ice cream and puree from their molds and place evenly on top of the disk. Decorate with an apple sphere, a chocolate Christmas tree, a piece of dried apple and a star…or according to your imagination!

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