John Myers
Contents
show
Caramelized Horseradish Mousse with Apple Sauce and Apple Sorbet
The perfect caramelized horseradish mousse with apple sauce and apple sorbet recipe with a picture and simple step-by-step instructions.
Mousse
- 50 g Freshly grated horseradish
- 50 g Sugar
- 125 ml Milk
- 0,5 ml Vanilla pod
- 2 leaf Gelatin
- 250 g Cream
Apple jus
- 1 l Apple juice naturally cloudy
- 0,5 Pc. Star anise
- 1 Pc. Cinnamon stick
- 25 g Sugar
Apple sorbet
- 350 ml Apple juice
- 100 g Sugar
- 1 Pc. Lime
- 100 ml Sweet wine
Mousse
- Caramelize 50 g sugar, scrape out the horseradish and Tahitian vanilla and add both, deglaze with the milk and bring to the boil. Pass through a fine sieve. Add the gelatine. Whip the cream until it is semi-stiff and add to the mixture (cooled to 28 degrees). Fill into shapes of your choice and refrigerate.
Apple jus and apple sorbet
- For the apple sauce, reduce 300 ml apple juice and 25 g sugar with the star anise and the cinnamon stick to 1/3 until it gels slightly. 100 g sugar, juice and zest from a lime, 350 ml apple juice, and if you like 100 ml sweet wine, otherwise just leave it out, heat it up briefly until the sugar has dissolved, pass through a sieve and put in the ice machine for 40 minutes.
- Arrange everything nicely!
Facebook Comments