Apple Crumble

  • Apple Crumble

An apple crumble tea-infused treat with a mouth-watering honeycomb twist.

Easy
Difficult
Recipe by
Reynold Poernomo
Total Time
120 minutes

Dulce cremeux

You’ll need

  • White chocolate 180g
  • Egg yolk 4
  • Milk 500g
  • Sugar 110g
  • Vanilla beans 2
  • Cornflour 40g
  • Gelatine titanium 1 bloomed
  • Whipped cream 300g

How to

  1. Place milk and vanilla beans in sauce pan and bring to a boil over medium heat.
  2. Meanwhile whisk egg yolk and sugar together until fluffy then add in cornflour.
  3. Once milk mixture is hot, whisk into eggs and transfer back onto the heat and whisk over medium-low heat until thickened.
  4. While hot, weigh out 425g of the mix and whisk in gelatine well.
  5. Set aside to cool.
  6. Microwave white chocolate in 30 second bursts until it creates a brown spot, keep stirring every burst until well caramelised.
  7. Once caramelised, blend in crème patisserie.
  8. Then fold in whipped cream.
  9. Set in piping bag and store in fridge.

Apple sorbet

You’ll need

  • Green apple puree strained 350g
  • Simple syrup 150g
  • Pectin NH 5g
  • Lemon juice 1

How to

  1. In a blender combine simple syrup and pectin together and blitz until pectin is dispersed well.
  2. Boil in pot over high heat while whisking.
  3. Once boiling, whisk in apple puree with lemon juice and set aside in a pacojet.
  4. Freeze mixture until -21C.
  5. Pacotize mixture when needed.

Brown butter crumble

You’ll need

  • Butter 200g
  • Sugar 150g
  • Almond meal 200g
  • Pinch of salt
  • Flour 110g

How to

  1. Cook butter over high heat in saucepan until milk solids caramelise.
  2. Meanwhile combine all dry ingredients together and whisk in brown butter into dry mix.
  3. Bake in oven at 175C for 17 minutes.
  4. Set aside to cool.

Honeycomb

You’ll need

  • Honey 25g
  • Sugar 160g
  • Bi carb soda 7g
  • Glucose 60g

How to

  1. Place sugar, glucose and honey in a saucepan and cook over high heat until dark amber in colour.
  2. Whisk in bicarb well and pour bubbling mixture over a lined baking tray.
  3. Leave aside to cool down.

Apple crumble tea sphere

You’ll need

  • T2 Apple crumble tea 10g
  • Water 400g
  • Sugar 70g
  • Calcium lactate 4.8g
  • Water 1Lt
  • Sodium alginate 50g

How to

  1. Brew tea with water and sugar and set aside overnight.
  2. Once steeped, strain mixture then blend in calcium lactate.
  3. Freeze mixture in small hemisphere moulds.
  4. For the alginate bath, blend water and sodium alginate together and strain.
  5. Once tea mixture is frozen, take out of moulds and place them in the alginate bath.
  6. Ensure to keep them separate.
  7. Once they are defrosted a gel should have already formed on the outside.
  8. Rinse with clean water and serve.

Elderflower compressed apple

You’ll need

  • Green apples peeled and diced (1cm) 2
  • Elderflower liquer 100ml
  • Orange blossom water 5g

How to

  1. Place apples and liquid in vacuum bag and compress at full.

Garnish

You’ll need

  • Micro mint
  • Cinnamon stick blow torched
  • Fennel fronds

Shop Apple Crumble products.

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Reynold Poernomo
Total Time
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