PINK LADY® APPLE PALACE

Desserts
0 vote
© Delphine Constantini pour Pink Lady® Europe
3
Difficulty
2
People
180 min.
Preparation
60 min.
Cooking time

Nina Métayer, a barely 30 year-old pastry chef now in charge of dessert creations from the world over at Café Poushkine, is much more than a mere brand ambassador, and perfectly embodies the authentic, dynamic and feminine values of Pink Lady®. For Valentine’s Day 2019, Pink Lady® has imagined a delicate dessert for a memorable romantic evening. This close collaboration between the chef and Pink Lady® highlights the technical work carried out on a daily basis by the men and women who make Pink Lady® an exceptional apple. Find out more

For the whipped vanilla ganache

Ingredients

  • 1 g salt
  • 1 vanilla pod
  • 1 gelatine sheets
  • 56 g white chocolate.
  • 250 g whipping cream

Preparation

  1. Rehydrate the gelatine in icy water for 10 minutes, then drain it off.
  2. Scrape out the vanilla seeds.
  3. Bring the first batch of whipping cream and the vanilla seeds to boil, add the gelatine, the salt, and pour onto the white chocolate.
  4. Mix well, and add the second batch of cold whipping cream.
  5. Cover with cling film in direct contact and leave in the refrigerator for 5 hours.

Preparing the Pink Lady® apples

Ingredients

  • 4 Pink Lady® apples
  • The juice of 1 lemon

Preparation

  1. Peel the apples and keep the peelings.
  2. Take 3 of the apples, and cut out 2 pretty halves on each side of the core.
  3. Use the fourth apple to make 18 small apple balls with a Parisienne scoop, and plunge them into the lemon juice.
  4. Keep all the peelings in order to make the compote.

For the apple syrup

Ingredients

  • 100 g sugar
  • The juice of 1 lemon
  • 1L of water
  • The peelings of 4 Pink Lady® apples

Preparation

  1. Bring the water and sugar to boil, plunge the apple peelings and cores into the mixture, and add the lemon juice.
  2. Cover and leave to infuse for around 2 hours, then strain.

For the oven-roasted apples

Ingredients

  • 525 g sugar
  • 250 g of apple syrup
  • 10 green cardamom seeds

Preparation

  1. Make a dry caramel with the sugar, while letting the apple syrup cool down.
  2. Deglaze the caramel with the lukewarm syrup.
  3. Pour an about 0,5 cm layer of liquid caramel into a dish.
  4. Place the apple halves in the dish with the caramel.
  5. Gently grind the cardamom seeds and add them to the caramel.
  6. Cover the dish with aluminium foil and cook for 40 minutes at 180ºC.
  7. Remove the cardamom seeds.

For the apple compote

Ingredients

  • 1 vanilla pod
  • 20 g sugar
  • 1 g ground cardamom
  • The juice of 1 lemon
  • of apple syrup
  • 300 g of apples (including the trimmings)

Preparation

  1. Use the trimmings from the apple halves, roughly chop them and cook them along with all the other ingredients over low heat, stir regularly.
  2. Remove the cardamom seeds, adjust the texture by adding apple syrup until the texture is smooth enough.

For the hazelnut biscuit

Ingredients

  • 60 g sugar
  • 25 g butter
  • 60 g ground hazelnuts
  • 150 g egg whites
  • 60 g ground almonds
  • 60 g icing sugar

Preparation

  1. Sift the sugar and ground nuts.
  2. Whisk the egg whites with an electric mixer and stiffen with the sugar.
  3. Gently add the ground nuts and icing sugar using a rubber spatula, then mix with the melted butter.
  4. Spread finely on a baking sheet, letting the mixture slightly lose volume, and bake for 8 minutes at 180ºC.

For the vanilla shortbread

Ingredients

  • 140 g flour
  • 2 g salt
  • 1 vanilla pod
  • 35 g sugar
  • 120 g butter
  • 60 g ground almonds

Preparation

  1. Mix the softened butter with the flour, sugar, vanilla and salt, then add the ground almonds.
  2. Spread a 2.5 cm layer of the mixture between two baking sheets.
  3. Let it set, then cut out 5 cm diameter circles.
  4. Place them on a baking sheet and bake for 17 minutes at 160ºC.

For the Agar topping

Ingredients

  • 500 g of apple syrup
  • 4 g of agar-agar

Preparation

  1. Mix the dry sugar and agar-agar, heat the apple syrup and add the sugar and agar mixture.
  2. Boil for 1 minute.

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