Cognac & Spiced Apple Mirror Domes

 

Ingredients

For the Main Component:

2 cups heavy cream

1/2 cup whole milk

4 large egg yolks

1/4 cup granulated sugar

3 tbsp Cognac

2 tsp unflavored gelatin powder

3 tbsp cold water

For the Secondary Component:

2 Granny Smith apples, finely diced

2 tbsp unsalted butter

2 tbsp brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp lemon juice

For the Sauce / Layer / Topping:

1 cup white chocolate chips

1/2 cup granulated sugar

1/4 cup water

1/4 cup condensed milk

2 tsp unflavored gelatin powder

2 tbsp cold water

1 drop gold food coloring gel

For Garnish (optional):

1 small cinnamon stick, broken into shards

1 tsp gold leaf flakes

Directions

Bloom 2 tsp gelatin in 3 tbsp cold water for 5 minutes.

Sauté diced apples with butter, brown sugar, cinnamon,

nutmeg, and lemon juice until softened and caramelized;

spoon into a small silicone hemisphere mold and freeze

until solid.

Bloom the remaining 2 tsp gelatin in 2 tbsp cold water.

Heat milk and 1/2 cup cream until simmering; whisk egg

yolks and 1/4 cup sugar, then slowly temper the hot milk

into the yolks.

Return mixture to heat, stirring until thickened to a

custard, then stir in the bloomed gelatin and Cognac.

Whip the remaining 1.5 cups cream to soft peaks and

fold into the cooled custard.

Fill large dome molds halfway with mousse, press a

frozen apple insert into the center, top with more mousse,

and freeze overnight.

Prepare the mirror glaze by boiling sugar, water, and

condensed milk; stir in gelatin and pour over white

chocolate, then blend until smooth and stir in gold

coloring.

Place frozen domes on a wire rack and pour the glaze (at

90°F) over them until fully coated.