Preparation
Raw/cooked apple confit and shiso syrup insert
Rehydrate the gelatin in cold water. Cut the 125g of apple into small cubes and place them in a small saucepan with the lemon juice, sugar, vitpris, and grated sansho berries. Cook over low heat for 15-20 minutes. Meanwhile, finely dice the remaining 100g of apple and mix it with a teaspoon of lemon juice.
Off the heat, add the drained gelatin, shiso syrup, and 100g of diced apples. Mix, pour into a 16cm silicone mold (or a circle lined with cling film) and freeze overnight.
Whipped ganache with sansho berries
Rehydrate the gelatin in cold water. Melt the white chocolate and bring the cream to a boil with the grated sansho berries. Add the drained gelatin off the heat and pour it over the melted chocolate in 3 batches, mixing well between each addition to obtain a smooth ganache. Cover with cling film and refrigerate overnight.
Shiso syrup cubes in jelly
Heat the syrup with the lemon in a small saucepan. Mix the vitpris with the caster sugar and add it when the shiso syrup begins to boil. Cook for two minutes at a boil, then transfer to a small container or other small container that will allow you to cut into cubes later. Refrigerate overnight to allow the mixture to solidify.
Almond dacquoise
Beat the egg whites, incorporating the caster sugar when they begin to foam. Then gently fold in the icing sugar/almond powder/flour/salt mixture with a spatula and place the dacquoise in a piping bag fitted with a large nozzle. Pipe a 16 cm biscuit, smooth the surface if necessary and bake at 175°C for about 12 minutes. Rehydrate the gelatin in cold water.
Heat the apple compote with the lemon, add the cornstarch, bring to a boil, and remove from the heat. Then, stir in the butter and drained gelatin and blend. Finally, when the mixture reaches about 37°C, fold in the whipped cream. Immediately proceed to assemble the apple, shiso, and sansho berry dessert.
Assembling the apple, shiso and sansho berry dessert
We're going to make an upside-down assembly: line a circle 18 cm in diameter and 4 cm high with plastic wrap and acetate. Pour all the apple mousse into it, unmold the apple/shiso insert and place it in the center, pushing it down to make the mousse rise. Then place the almond dacquoise, smooth the sides with a spatula if necessary and freeze for at least 7 hours.
Decorations and finishes of the apple, shiso and sansho berry dessert
Unmold the apple, shiso, and sansho berry dessert and place it on a wire rack. Spray it with a pink velvet spray. This can be done either in the dishwasher or in a large cake box to protect the countertop. Cocoa butter is very difficult to clean. Remember to spray it by placing the spray about 20 centimeters from the dessert to prevent cracking. Then move it to a cardboard or serving platter.
Whip the sansho berry ganache with a mixer for 5 minutes, until you get a smooth and supple whipped cream texture. Transfer it to a piping bag fitted with a plain nozzle and pipe it into a swirl over the surface of the dessert.
Cut the shiso syrup jelly into small cubes and arrange them on either side. Finally, place a few small sansho berries on top of the whipped ganache.
Let the apple, shiso and sansho berry dessert defrost gently in the fridge for at least 8-9 hours before serving.
Enjoy! Thanks to Olivia Haim for this sublime recipe!
