Little orange apple

Name: Little orange apple
Ingredients: 1 l Cream; 10 units.items gelatin sheet; 250 g mandarin purée; 725 g couverture orange callets; chocolate 'stem'; silicone fruit mold; 250 g Whole milk; 60 g Mycryo

This 'little apple' of orange is made with orange white chocolate callet and mandarin puree and is a beautiful eye-catcher for any dessert.

Tip: serve the thawed apple on blood orange sorbet that you have previously spread into a silicone mold and shock-frozen.

Ingredients

1lCream

10units.itemsgelatin sheet

250gmandarin purée

725gcouverture orange callets

chocolate 'stem'

silicone fruit mold

250gWhole milk

60gMycryo

Preparation

Melt the chocolate callets au bain-marie with the mycryo.
Whip the cream until semi-whipped.
Soak the gelatin in cold water.
Heat the milk and dissolve the gelatin in it.
Mix this into the chocolate (make a good emulsion).
Let cool to about 35°C and then add the mandarin puree.
Finally, fold in the cream.
Pour into the molds and place in the shock freezer (tip: insert sticks, this makes dipping easier).
Once the 'apples' are well frozen, dip them in the melted orange chocolate (melt 10% extra mycryo with it to make it thinner).
Let thaw and finish with a chocolate stem.