‘Apple Pie’- Plated Dessert

Preheat the oven to 180 degrees C.
Sift the whole wheat flour, T-55 flour, confectioner’s sugar, baking soda, baking powder, salt and cinnamon powder. Set aside.
Peel, core and chop the apple. Puree in a food processor until it is smooth. Mix it with the milk and melted butter.
Add in the dry ingredients in two additions fold to combine. Mix in the oil.
Transfer the batter to a flexipat so that it is 1 cm thick and bake for about 8-10 minutes or until a skewer inserted into the cake comes out clean.
Allow it to cool and using a cutter, cut out disks smaller than the size of the mousse mould. Set aside.

Peel, core and chop the apples into small pieces. Puree using a food processor.
Soak the gelatin sheets in ice water and set aside.
In a saucepan, cook the apple puree with the brown sugar, cinnamon and the apple juice over a low heat for about 4-5 minutes. Pass the mixture through a sieve to make a smooth puree.
Take a small portion of the puree and warm it up. Wring out the gelatin and add it to the hot puree. Stir to dissolve the gelatin. Mix this back into the rest of the puree. Set aside to cool to room temperature.
Once the puree has cooled, fold in the whipped cream gently till it is well combined.
Transfer the mousse to the desired disk mould, placing a disk of the cake below into the center.

Melt the chocolate and cocoa butter to 45 degrees C.
Emulsify and pass through a sieve to ensure no lumps. Mix in the crushed walnuts.
Dip the frozen mousses into coating at 45 degrees C.

Pulse the flour, icing sugar, almond powder, salt and butter in a food processor until sandy.
Add in the egg and vanilla and pulse till the dough starts to come together. Sheet at 2-3 mm. Chill the sheeted dough.
Line the sides of the tart rings without lining the base.
Bake in a 180 degree C preheated oven for about 10-15 minutes until the pastry is golden brown. Set aside to cool.

Make crumble using rubbing method.
Loosely crumble the mixture onto a baking tray lined with a silpat.
Bake in a 175 degree C preheated oven for 15 minutes or until the crumble is golden brown.

Break up any larger pieces of the crumble and allow to cool

Heat the cream, milk, brown sugar, cinnamon, salt and vanilla till it is steaming.
In another bowl, whisk the egg yolks together. Temper the yolks with the hot liquid. Transfer the mixture back to the saucepan cook the anglaise to 85 degrees C.
Chill the mixture over an ice bath and churn according to manufacturer’s instructions. 

Warm the cream with the vanilla and set aside to keep warm.
Make a caramel with the glucose and sugar. Deglaze with the warm cream and bring back to the boil.
Remove from the heat. Add in the butter, stir to dissolve and pass through a sieve.