Sep 15, 2019 Last Updated 6:31 AM, Nov 9, 2017

Plated Dessert: “Josephine”

Plated Dessert: “Josephine.” Photo by Paul Strabbing Photography.

Apple cider gelée, honey crisp rhubarb sorbet, tatin-style apple compote, sous vide apple pearls, pecan moelleux, apple cider jus, compressed apple and cream cheese mousse.


Yield: 12 servings

Apple Cider Gelée:

  • 13.3 oz/375 g green apple juice, divided
  • 4 oz/112 g granulated sugar
  • 1.3 oz/37 g apple cider
  • 0.1 oz/3 g agar agar
  • 0.3 oz/8.25 g gelatin

1. Bloom gelatin in 1.3 oz/37 g of the green apple juice.

2. Heat the remaining 12 oz/338 g green apple juice with the sugar, apple cider and agar agar. Add the hydrated gelatin and stir to dissolve.

Honey Crisp Rhubarb Sorbet:

  • 3.5 oz/100 g granulated sugar
  • 1 oz/30 g glucose powder
  • 0.14 oz/4 g stabilizer
  • 7.7 oz/220 g water
  • 0.5 oz/15 g inverted sugar
  • 19.3 oz/548 g Honey Crisp apple puree
  • 4 oz/112 g rhubarb puree

1. Mix all dry ingredients together and combine with water in saucepan. Add inverted sugar and cook to 185°F. Add to purees and cool to 41°F.

2. Process in ice cream machine.

Tatin-style Apple Compote:

  • 2.6 oz/75 g dry caramel
  • 17.6 oz/500 g Honey Crisp apple puree
  • 1.9 oz/55 g apple cider
  • 0.1 oz/3 g vanilla extract
  • 0.07 oz/2 g salt

Combine dry caramel with apple puree and cider. Add vanilla and salt. Mold into a  Flexipan to be frozen and used as insert for the cream cheese mousse.

Sous Vide Apple Pearls:

  • 7.4 oz/210 g apple cider
  • 3.17 oz/90 g granulated sugar
  • Ascorbic acid, as needed
  • 6 Honey Crisp apples, scooped into Parisienne balls

Combine apple cider, sugar and ascorbic acid. Place in vacuum sealer and #12 compression and cook sous vide at 194°F for 90 minutes.

Pecan Moelleux:

  • 17 oz/483 g pecan flour
  • 8 oz/226 g confectioners’ sugar (10X)
  • 4.5 oz/129 g bread flour
  • 15.5 oz/440 g aged egg whites
  • 0.18 oz/5.15 g egg white powder
  • 0.1 oz/3.15 g cream of tartar
  • 0.13 oz/3.7 g salt
  • 6.8 oz/193 g granulated sugar
  • 9.8 oz/279 g unsalted butter, melted
  • 0.13 oz/3.7 g sea salt
  • 2.6 oz/74 g honey
  • 9.8 oz/279 g egg yolks
  • 1 oz/32 g pecan oil

1. Roast pecan flour at 300°F for 14 minutes, stirring halfway through baking time. Cool.

2. Process the pecan flour, confectioners’ sugar and bread flour together.

3. Place the egg whites, egg white powder, cream of tartar and salt in a stand mixer fitted with the whisk attachment and mix at medium speed. Add half the sugar and mix on high speed. Gradually add remaining sugar and whip to stiff peaks.

4. Switch to paddle attachment and mix on low speed. Add the butter, salt and honey and mix until blended. Add the yolks, pecan oil and the dry ingredients. Scrape the batter into a lined sheet pan and bake at 300 to 320°F for 15 minutes, with vent open.

Apple Cider Jus:

  • 9.5 oz/270 g sous vide apple juice
  • 1.4 oz/40 g granulated sugar
  • 0.17 oz/5 g cornstarch

Make a slurry with the cornstarch and some of the apple juice. Combine remaining apple juice and sugar in a saucepan and bring to a simmer. Add slurry and cook until thickened.

Compressed Apple:

  • 12 Sweet Tango apples, peeled and cut into bruinoise
  • 2.8 oz/80 g apple cider
  • 3.5 oz/100 g granulated sugar
  • Sea salt, as needed
  • Ascorbic acid, as needed

Combine apple bruinoise, cider, sugar, salt and ascorbic acid. Place in vacuum sealer at #50 compression.

Sablée Dough:

  • 4.4 oz/125 g unsalted butter
  • 0.05 oz/1.5 g sea salt
  • 1.76 oz/50 g granulated sugar
  • 0.7 oz/20 g almond flour
  • 0.35 oz/10 g vanilla extract
  • 0.7 oz/20 g egg yolks
  • 3.5 oz/100 g pastry flour
  • 0.09 oz/2.5 g baking powder

1. Combine butter, sea salt, sugar, almond flour, vanilla and egg yolks in stand mixer fitted with paddle attachment.

2. Sift pastry flour and baking powder together and add to butter mixture, mixing just until combined. Roll dough to 2 mm and bake at 320°F. As soon as it comes out of the oven, cut into the shape of molded cream cheese mousse to be used as base.

Cream Cheese Mousse:

  • 6.9 oz/196 g cream cheese
  • 5 oz/143 g crème fraiche
  • 2.2 oz/63 g egg yolks
  • 6.9 oz/196 g granulated sugar
  • 3.1 oz/88 g water, divided
  • 0.25 oz/7 g gelatin
  • 0.6 oz/19 g lemon juice
  • 7.8 oz/222 g whipped cream

1. Combine cream cheese and crème fraîche.

2. Whisk egg yolks in stand mixer fitted with whisk attachment.

3. Combine the sugar with 1.8 oz/52 g of the water and cook to 244°F. Pour the sugar syrup over the whipping egg yolks and whip at medium-high speed until cool.

4. Bloom the gelatin in the remaining 1.3 oz/36 g water. Melt the hydrated gelatin and combine with the pâte à bombe, lemon juice and the cream cheese mixture. Fold in the whipped cream.


  • Coriander blossoms for garnish

Use the Cream Cheese Mousse, Tatin-style Compote and Pecan Moelleux as the insert, with Sablée Dough as the base, to build an individual-sized entremet in any shape desired. Once unmolded, place the dessert on the plate and finish plate using cubes of Apple Gelée arranged with 3 groups of Compressed Apple and Apple Pearls. Use the Apple Cider Jus to sauce the plate and finish with a quenelle of sorbet garnished with coriander blossoms.


Click here to read more about this and related recipes in the article "It's a Matter of Taste: Winning Recipes from Team USA."

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