Set Buckwheat Cream with Apple
Matt created this dish for MasterChef UK ™ Series 22. His Grand Final dessert sets a toasted-buckwheat custard - the mild, coffee-like roast Anna Haugh singled out - over a hidden apple jelly and buckwheat centre, dressed with thin apple 'scales,' whipped apple cream and crisp apple-brioche croutons. A deliberately dark apple-Calvados caramel brings the appley, boozy bitterness Grace Dent found so moving. A single maple-leaf tuile honours his Vancouver-born mother.
- Time: 375 min
Source: Relaxed Recipes
Ingredients
- FOR THE SET BUCKWHEAT CREAM
- Whole milk - 1 1/4 cups / 300 ml
- Heavy cream - 1 cup / 240 ml
- Buckwheat groats , toasted - 1/3 cup / 60 g
- Fine sea salt - 1 pinch
- Caster sugar - 1/4 cup / 50 g
- Gelatine leaves - 2 1/2 leaves
- FOR THE APPLE JELLY & BUCKWHEAT CENTRE
- Clear pressed apple juice - 1 cup / 240 ml
- Caster sugar - 1 tbsp / 12 g
- Lemon juice - 1 tsp / 5 ml
- Gelatine leaves - 1 1/2 leaves
- Buckwheat groats , toasted - 2 tbsp / 20 g
- FOR THE APPLE 'SCALES' & WHIPPED APPLE CREAM
- Firm eating apples - 2 medium
- Lemon juice - from 1/2 lemon
- Simple syrup - 1/4 cup / 60 ml
- Heavy cream - 2/3 cup / 160 ml, well chilled
- Apple juice, reduced - 3 tbsp / 45 ml
- Icing sugar - 1 tbsp / 8 g
- FOR THE APPLE-BRIOCHE CROUTONS
- Unsalted butter - 1 1/2 tbsp / 20 g
- Brioche, day-old - 2 thick slices
- Ground cinnamon - 1 pinch
- FOR THE APPLE-CALVADOS CARAMEL SAUCE
- Caster sugar - 1/2 cup / 100 g
- Water - 2 tbsp / 30 ml
- Apple juice - 1/2 cup / 120 ml
- Calvados - 2 tbsp / 30 ml
- Unsalted butter - 1 tbsp / 15 g
- FOR THE MAPLE-LEAF TUILE
- Unsalted butter, softened - 3 tbsp / 40 g
- Icing sugar - 1/3 cup / 45 g
- Egg white - 1 large, room temperature
- All-purpose flour - 1/3 cup / 45 g, sifted
- Maple syrup - 1 tbsp / 15 ml
- EQUIPMENT
- dariole moulds, dome moulds or 150 ml ramekins
- Fine-mesh sieve; muslin / cheesecloth
- Digital probe thermometer