Beethoven (apple and black currant)

Apple compot

Firm tart apples Vanilla pod Sugar Unsalted butter

5 1 150g 100g

Method 1. Peel, seed and slice the apples. Combine the apples and butter with the vanilla pod (split) in a heavy bottomed pan and cook over a low heat for about 15 minutes 2. Add the sugar and cook for a few more minutes. 3. Spread the compot on a baking sheet to cool. Blackcurrant mousse

Blackcurrant puree Sugar Gelatine Kirsch Double cream

300g 90g 8g To taste 300ml

Method 1. Prepare the mousse just before assembling the dessert. 2. Simmer the blackcurrant puree with the sugar. 3. Off the heat, dissolve the softened gelatine in the hot liquid. 4. Cool a little then add the kirsch 5. Chill until thickened but not set. 6. Whip the cream to soft peaks and gently fold in. Blackcurrant syrup

Black currant puree Sugar syrup

Method 1. Stir the puree and syrup together. Black currant glaze

100g 100g

Apple jelly Blackcurrant puree Flucose

200g 60g 20g

Method 1. Melt the jelly and glucose over a low heat. 2. Stir in the fruit puree. 3. Spread the glaze on the dessert. Jaconde Sponge

Eggs Icing sugar Ground Almonds Flour

260g 150g 150g 40g

Melted butter Egg Whites Cream of tartar Icing sugar Pink food colouring

30g 200g 2g 20g

Method 1. Whisk the eggs, icing sugar, ground almonds, flour and coffee powder together until light and fluffy 2. Add the melted butter, mix in well and reserve. 3. Make cold meringue with the egg whites, cream of tartar and icing sugar. 4. Fold into the base mix. 5. Take one third of the mix and mix with a little pink food colouring. Place into a piping bag and pipe straight lines onto the tray, (or spread onto a mat and comb into lines.) Place the tray into the freezer until hard then spread the remaining jaconde sponge over the back evenly. 6. Bake at 200C. 7. Once cooked remove from the oven and turn over onto a clean sheet of baking parchment. Do not peel the paper off the back until cold. 8. Use one sheet to cut into strips and use this to line the mousse ring (with the pink strips facing out. 9. Use the second of the sheets to cut out two disks to line the base of the mousse rings. (This one does not have to have stripes on it.) Assembly Method 1. 2. 3. 4. 5. 6. Place the striped sponge cake around the sides of the mould. Place the round of sponge cake in the bottom and moisten with the cassis syrup. Rill the mould half way up the cooled apple compot. Fill the mould to the top with the blackcurrant mousse, smooth the top and chill to set. Decorate the top with the prepared blackcurrant glaze Garnish as you see fit ideas could include; caramelised apples, apple swans, caramelised sugar, iced patterns, whipped cream and chocolate runouts.