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Gourmet
Toffee Apple Lollipops
Made with Cooking Range Ivoire 35% white chocolate
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
3 stepsMakes 12 lollipops
Prepare the day before:
- Apple Heart
To be done on the day:
- IVOIRE 35% crunchy coating
- STRAWBERRY INSPIRATION glaze
Required utensils:
- 2.8cm spherical moulds for lollipops
- Lollipop sticks
- Thermometer
- Hand blender
Recipe Step by Step
01
APPLE HEART
Preparation time: 30 minutes
Freezing time: at least 6 hours
- 110g Peeled and cored Granny Smith apples
- 80g Apple juice
- 10g Caster sugar
- 4g Pectin
- 2g Gelatine powder
- 10g Water (to rehydrate gelatine)
- 10g Lime juice
Rehydrate the gelatine powder in water.
Finely dice the apples and stir them into the lime juice.
Heat the apple juice to 45°C in a saucepan.
In a separate bowl, mix the sugar with the pectin.
Add this mixture to the hot apple juice.
Bring to the boil then take it off the heat and add the rehydrated gelatine.
Combine it with the apple cubes.
Fill the lollipop moulds with this preparation.
Put the sticks in place and store in the freezer for at least 6 hours.
Finely dice the apples and stir them into the lime juice.
Heat the apple juice to 45°C in a saucepan.
In a separate bowl, mix the sugar with the pectin.
Add this mixture to the hot apple juice.
Bring to the boil then take it off the heat and add the rehydrated gelatine.
Combine it with the apple cubes.
Fill the lollipop moulds with this preparation.
Put the sticks in place and store in the freezer for at least 6 hours.
02
IVOIRE 35% CRUNCHY COATING
Preparation time: 10 minutes
Leave to sit for: 10 minutes
- 150g IVOIRE 35% chocolate
- 30g Grape seed oil
Melt the IVOIRE 35% chocolate at 35°C then add the grape seed oil.
Dip the frozen lollipops in the glaze and store in the refrigerator.
Dip the frozen lollipops in the glaze and store in the refrigerator.
03
STRAWBERRY INSPIRATION GLAZE
Preparation time: 15 minutes
Leave to sit for: 3 hours
- 145g STRAWBERRY INSPIRATION
- 85g Whipping cream
- 20g Water
- 10g Grape seed oil
- 2g Gelatine powder
- 10g Water (to rehydrate gelatine)
Melt the STRAWBERRY INSPIRATION at 45°C.
Bring the cream and water to the boil in a saucepan. Add the rehydrated gelatine.
Pour this hot mixture onto the melted STRAWBERRY INSPIRATIONin 3 stages, mixing using a spatula all the while.
Add the grape seed oil and blend using an hand blender.
Bring the cream and water to the boil in a saucepan. Add the rehydrated gelatine.
Pour this hot mixture onto the melted STRAWBERRY INSPIRATIONin 3 stages, mixing using a spatula all the while.
Add the grape seed oil and blend using an hand blender.
Assembly and finishing
Preparation time: 25 minutes
Rest time before serving: 3 hours minimum
Make the IVOIRE 35% crunchy coating and dip the frozen lollipops into it. Store in the refrigerator.
Make the STRAWBERRY INSPIRATION glaze and, when it is at 35°C, dip in the lollipops coated with IVOIRE 35% glaze.
Leave in the refrigerator for at least 3 hours before serving.