Reduced Sugar Cake
Mix all the ingredients for 1-2 minutes until homogeneous.
Spread the cake batter on lined parchment paper 0.5cm thick.
Bake at 180°C for 12-15 minutes depends on size.
Fill Topfil Apple in the small ball silicone mould then put it in the freezer
Unmould it when frozen.
White Chocolate Whipped Ganache
Heat up whipping cream (1) to 70°C; pour over Belcolade Selection Blanc CT, and mix well using hand blender, followed by melted gelatine mass.
Add cold whipping cream (2) into the mixture and mix well.
Keep in the chiller overnight.
Green Chocolate Coating
Melt cocoa butter and Belcolade Selection Blanc CT.
Add green and yellow food colouring using a hand blender until desired colour.
Whip the white chocolate whipped ganache until stiff peak.
Pipe into the ball-shape silicone mould, assemble with frozen apple filling and reduced sugar cake; then keep it in blast freezer.
Unmould when is frozen, using a paring knife to make concave shape on the top of the mousse.
Melt green chocolate coating, keep the temperature between 35°C-37°C.
Dip the frozen apple mousse into the green chocolate coating upside down using a skewer.
Decorate with short chocolate stick on top.
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