Le rêve de pomme crumble: When apple crumble wants to be more beautiful

I think we all have a dream ^^, and sometimes I really believe that many thing around us want to be more beautiful, so this time I do my best to dress up one of simple dessert "Apple crumble". 

 Simple and homey can be its style, but why don't we think about it in a new way, and turn homey into dressy without pretending. This dessert still has all the homey sense, the sauté apple that turn sweet and aromatic like when we bake them, the vanilla mousse that take place of the custard sauce, the red berry jelly that has a touch of Vodka and a tangy taste to keep all things in the glass balance and the homey crumble that add a crunchiness and a rich taste to this verrine.
Actually the one who has this dream is me, ^^, I like the idea of putting the dessert in the glass very much, it's lovely and easy to serve (I use very small glass 5.5x8.5cm, that some will think it's too small, but for me and my family this one is the best, everyone can finish the dessert without feeling heavy). I think about how can I put one of my favorite dessert "the Apple crumble" in to the glass and make it more lovely than they ever be, and the other thing I want to use very delicious Smirnoff Ice® that I love to drink lately (Ok, don't look at me like that, haha, a little bottle of it won't hurt, right? ^^).


So at the end this recipe is a mix and match, a bit of recipe and formula from here and there until I got what I really want. The bottom layer is a red berries jelly, that is really easy to prepare, and don't worry if you don't want to use the alcohol you can use lemonade instead of  the Vodka. The next upper level is a vanilla mousse, a custard base mousse that rich and fulfill. Follow by the most important thing in this dessert, the sauté apple, for this part I really recommend the Granny Smith apple, because the tartness and firmness is required here. And the last step is the crumble, that's rich and crunchy.
Finally I got the dessert that I had a dream of, the apple crumble that you just can't resist it, well because she so beautiful, right? ^^ 

Le rêve de pomme crumble

Serve 6 (using small glass 5.5x8.5cm)

Berry Vodka jelly
135g ................................ Frozen berries (mixed)
55g ................................. Raspberry puree 
65g .................................. Smirnoff Ice®
70g .................................. Superfine sugar
4g .................................... Gelatin leaf 


Vanilla mousse
        Cream anglaise 
100g ...................... Milk
30g ........................ Sugar
................................ Seed from ¼ of Vanilla pod
  20g ........................ Egg yolks
3g ................................... Gelatin leaf 
140g .............................. Whipping cream

Sauté apple
300g ............................. Apple diced
15g ................................ Butter
60g ................................ Sugar

1½tsp ........................... Lemon juice

Crumble

50g ................................. All purpose flour

50g ................................. Brown sugar

50g ................................. Almond powder

60g ................................. Butter

......................................... A pinch of salt

......................................... A pinch of cinnamon

Make the berry jelly:

Put the frozen berries in the glasses.

Bloom the gelatin in cold water.

Mix the raspberry puree with the sugar.

Warm half of the puree mixture in the microwave and put the gelatin into the mixture, stir to combine.

Pour the gelatin mixture into the raspberry puree mixture and stir to combine, pour the Smirnoff Ice®, the mixture will bubble, let it rest a bit.

Pour the mixture over the frozen berries, then refrigerate overnight.

Make the vanilla mousse:

First make the Creme anglaise:

Bloom the gelatin in cold water.

In a small saucepan, bring the milk to a boil. In the meantime, combine the yolk, sugar and seeds from vanilla pod together and whisk in a heavy‐bottomed saucepan.

Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil.

Put the gelatin into the hot mixture, stir to combine, then strain the mixture into the bowl to remove any egg that may have scrambled.

Wait until it has completely cooled.

Whisk cream just to soft peaks.
Gently fold 1/3 of the cream into the creme anglaise.

Gently fold back the the creme anglaise and cream mixture into the cream. The mixture will be quite loose.

Pipe the mousse over the jelly (you won't use all the mousse), refrigerate until require.

Make the sauté apple:

Put the butter into the frying pan, over the low heat, when the butter start to melt, put the apple into the pan, sauté apple until soft. Pour the sugar and lemon juice into the pan and stir until the sugar melt and start to caramelize.
Take off the heat and let it cool completely.


Make the crumble:

Preheat the oven to 180°C
Line a baking sheet with baking paper.
Put all the ingredient into the food processor, process until combine.
Pat the dough into the pan and bake in the oven for 10 minutes.
Take out of the oven, then lower the heat to 150°C
Using the fork to tear the dough into small crumb, let the crumb cool to room temperature.
Bake the crumb for 10 minutes, then let it cool completely.


Assemble the dessert:

Put the  sauté apple over the vanilla mousse and top up with the crumb.

Refrigerate until ready to serve.

Le rêve de pomme crumble: 

When apple crumble wants to be more beautiful