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1
Preheat the oven to 350 degrees F.
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2
Bake the Chocolate Sable dough on a small baking sheet for 5 minutes.
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3
Let cool completely.
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4
Place a Lemon Chocolate Feuilletine layer on top of sable layer.
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5
Put in the oven for 15 seconds, just to adhere the crisp layer to the sable layer.
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6
Let cool again.
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7
Spread the Apple Custard evenly over the crisp layer.
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8
Sprinkle the Apple Dice over the custard, gently smoothing it with a spatula so it lays flat in the custard.
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9
Freeze.
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10
Pour the Apple Mousse over and smooth it out.
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11
Refreeze.
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12
Cut the frozen palette into the desired shapes.
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13
Refreeze.
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14
Heat the Chocolate Glaze and pour it over the frozen palette to coat.
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15
Top with a quenelle of Chestnut Ice Cream.
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16
Chocolate Sable
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17
In a medium bowl, cream together the butter, confectioners' sugar, brown sugar, and lemon zest.
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18
Add the lemon juice, kosher salt, and sea salt.
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19
In a small bowl, sift together the flour and cocoa powder.
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20
Add the flour mixture to the creamed butter mixture in intervals, mixing well; don't overmix or the dough will become dry.
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21
Roll out the dough between two sheets of parchment until it's 1/8-inch thick.
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22
Lemon Chocolate Feuilletine
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23
Gently melt the chocolates and butter together in a mixing bowl set over a pan of hot water.
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24
Stir in the salt, praline paste, and lemon zest.
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25
Gently fold in the feuilletine.
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26
Roll the mixture between two sheets of parchment paper until it's 1/8-inch thick.
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27
Apple Custard
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28
Heat the cream and apple puree in a small saucepan to just below a boil.
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29
In a small saucepan, mix together the yolks and sugar.
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30
Stir in the cream mixture very gradually to temper the yolks.
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31
Cook over medium heat until the mixture thickens, being careful not to overheat; it should be thick enough to coat the back of a wooden spoon.
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32
Let cool slightly.
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33
Add the bloomed gelatin.
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34
Strain through a fine mesh sieve into a bowl.
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35
Stir in the Apfel Korn and salt.
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36
Cool on ice, stirring often, until cold but not set.
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37
Apple Mousse
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38
Heat the apple puree in a saucepan.
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39
Add the bloomed gelatin and stir until dissolved.
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40
Stir in the liqueur and salt.
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41
Let cool.
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42
In a small saucepan, heat the sugar to 244 degrees F. Meanwhile, beat the egg whites to soft peaks in a bowl.
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43
When the sugar syrup reaches temperature, beat the whites to stiff peaks, and then reduce the mixer speed and carefully pour the sugar syrup over the whites.
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44
Beat until the meringue is stiff but still slightly warm.
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45
Add the meringue to the apple puree and fold in the whipped creme fraiche.
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46
Apple Dice
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47
In a saucepan, heat the honey, wine, water, sugar, and vanilla bean and bring up to a boil.
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48
Strain.
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49
Let cool until just warm.
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50
Add the lemon juice and Apfel Korn to the honey mixture.
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51
Preheat the oven to 175 to 200 degrees F. Put the apples and 4 cups of the Apfel Korn-honey syrup in a baking dish and cover.
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52
Bake until fully cooked but still firm.
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53
Let cool.
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54
Cut the apples into small dice.
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55
Milk Chocolate Glaze
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56
Bring the simple syrup, cream, milk, and glucose to a boil in a saucepan.
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57
Add the lemon zest, cover, and let steep for 10 minutes.
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58
Bring back up to just below a boil, let cool just slightly, and add the bloomed gelatin.
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59
Strain.
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60
Put the chocolate and pate a glace in a bowl and pour the syrup mixture on top.
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61
Buzz with a hand blender.
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62
Cool the glaze over a bowl filled with ice.
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63
Chestnut Ice Cream
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64
In a large saucepan, combine the chestnut puree, milk, cream, 1 1/4 cups of the sugar, trimoline, and stabilizer.
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65
Bring to a boil and then strain.
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66
In a bowl, mix together the remaining 1 1/4 cups sugar and the yolks.
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67
Add the chestnut liquid gradually to the yolk mixture to temper it.
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68
Pour the mixture back into the saucepan and cook over medium heat until it reaches 175 degrees F. Strain again.
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69
Put immediately over ice to cool.
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70
Add the salt and lemon juice and freeze in an ice cream machine.
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71
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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72
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
