Enjoy a festive treat… For this holiday season, Pink Lady® has concocted a unique recipe: the Christmas Pink, a landscape of flavours made of haze…
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!
Smooth apples and pumpkin puree
- 3 Pink Lady® apples
- 300 g pumpkin
- 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
Caramelised apple spheres
- 3 Pink Lady® apples
- 2 tbsp sugar
- 1 a pat of butter
- Juice of a lemon
Chocolate Christmas trees (optional)
- 125 g white chocolate.
- Edible decorations
- ice cream or sorbet, either: apple, yoghurt or vanilla flavoured.
- 6 baubles that can be separated in two, approx. 10 cm in diameter.
Smooth apples and pumpkin pureeHazelnut crumbleCaramelised apple spheresChocolate Christmas trees (optional)Assembly
- 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. Set aside.
- 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.
- Bake at 180°C for approx. 15 min.
- 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.
- Melt the white chocolate in a bain marie.
- Cool to 26°C, and then heat up to 30°C to temper the chocolate and retain its shine.
- Line a tray with baking parchment and pour the chocolate on.
- Sprinkle over silver balls or other edible decorations.
- Once the chocolate has set, use a cookie cutter or knife to cut out Christmas trees.
- 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.
- 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.
- To retain the crunchy exterior and soft centre, it is best to put this dessert together just before serving.
- 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)
- 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!