This is highly technical dessert recipe by talented pastry chef Anna Polyviou.


  • Caramelized White Chocolate Mousse

  • 170gm   Caramelized Chocolate.  Cacao Barry Blanc Satin

  • 100ml   Milk

  • 5gm      Glucose

  • 2gm      Gelatine

  • 200ml   Cream

  • Apple Jelly

  • 200ml  Water

  • 40gm  Sugar

  • 10gm  Gelatine, soften

  • 175gm  Apple Puree, Boiron

  • Green Colour

  • Crumble Mix

  • 250gm   Plain flour 12%

  • 180gm     Butter, unsalted

  • 60gm    Brown Sugar

  • 60gm    Caster Sugar

  • 3gm      Ground Cinnamon

  • Apple Sours

  • 750gm  Caster sugar

  • 250ml   Water

  • 125ml  Lemon Juice

  • 2 Large  Green apples, small melon balls

  • Apple and Fennel Sorbet

  • 1kilo  Fennel whole

  • 500gr  Apple

  • 270gm  Apple Puree

  • 190ml  Fennel Juice

  • 540ml  Sugar syrup

  • 17gm  Ascorbic acid

  • Nougatine Tuile

  • 150gm  Toasted flaked almonds

  • 150gm  Caster Sugar

  • 150gm  Glucose

  • 110gm  Soft Butter, unsalted


  • Caramelized White Chocolate Mousse:

  • 1.

    Pre-heat oven 130, place chocolate evenly onto a baking tray and place in oven.  Every 5minutes spread the chocolate with a palette knife.  Continue repeating the process until the chocolate has caramelized, blitz to make it smooth

  • 2.

    Bring the milk and glucose to the boil, remove from heat and add in the soften gelatine.  Strain over the chocolate and blitz in the cream.  Dispense into glasses at 15ml each one

  • Apple Jelly:

  • 1.

    Bring the sugar and water to the boil, remove from heat add in the gelatine and then the apple puree. Strain and add in the colour to desired amount.  5mls of Jelly per glass

  • Crumble Mix:

  • 1.

    Place all the ingredients in a mixing bowl with the paddle attachment and mix until combined. Spread out onto a lined tray and bake at 160 C for 15 minutes or until golden brown. Allow cooling then blitz’s to fine crumbles.

  • Apple Sours:

  • 1.

    Bring all ingredients to the boil, and then reduce the heat to a simmer. Add the apple pieces and simmer until cooked, making sure not to over cook

  • Apple and Fennel Sorbet:

  • 1.

    Cut the apples into 1/4s and place into the freezer.  Roughly chop up 1000gm fennel bulbs and stems (without fronds). Toss in 17gm of ascorbic acid then pass through a commercial-grade juicer.  Strain through a fine sieve.  Repeat the process with the apples too

  • 2.

    Whisk the juices with the syrup, place into cylinders and freeze. Paco when required

  • Nougatine Tuile:

  • 1.

    In a medium saucepan, make a dry caramel with the sugar and glucose. Then gradually stir in the butter, followed by the almonds. Pour onto baking paper, place another piece on top and roll out thinly. On a flat baking tray, place into the oven at 170 C for 10 minutes or until a golden brown colour. Cut into desired shape.

  • To Assemble::

  • 1.

    25ml of caramelised white chocolate mousse in the glass allow to set, 5ml apple jelly allow to set on top of mousse.  A teaspoon of the cinnamon crumble, 8sweet and sour apple balls.  Baby mint.  The nougatine disc on top of the glass, a quenelle of the apple and fennel sorbet

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 398kj
  • Fat Total 13g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 73g
  • Sugar 41g
  • Sodium 42mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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