Jun 27, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Huckleberry Apple Frycake

Jimmy MacMillan's Huckleberry Apple Frycake. Photo by Anthony Tahlier Photography.

Executive Pastry Chef Jimmy MacMillan’s dessert featuring Jersey Mac foam, apple huckleberry foam and tempura.

 

Yield: 35 servings

Apple Huckleberry Cake:

  • 5.5 oz/156 g all-purpose flour
  • 0.38 oz/11 g baking soda
  • 0.05 oz/1.5 g ground cinnamon
  • 0.03 oz/1 g freshly grated nutmeg
  • 0.14 oz/4 g salt
  • 4 oz/115 g unsalted butter, softened
  • 1.76 oz/50 g whole eggs
  • 0.09 oz/2.5 g vanilla extract
  • 0.26 oz/7.5 g Demerara sugar
  • 7.7 oz/220 g applesauce
  • 6 oz/170 g dried huckleberries

1. Combine dry ingredients and place in mixer fitted with paddle attachment. Add butter, eggs, vanilla and sugar and blend well. Add applesauce and dried huckleberries. Transfer to greased loaf pan and bake at 375°F for 40-50 minutes. Cool on rack for 20 minutes. 

2. Unmold cake and freeze. 

3. Cut into 2”x 2”x 1” portions.

Panko Crispy Tempura:

  • 9.8 oz/280 g rice flour, plus extra for breading
  • 3.5 oz/100 g granulated sugar
  • 12.3 oz/350 g buttermilk
  • 0.14 oz/4 g baking powder
  • Grapeseed oil for frying
  • Panko crumbs, as needed

1. Mix together all ingredients except Panko crumbs. 

2. Preheat grapeseed oil for frying. 

3. Coat cake squares in rice flour, then buttermilk batter, then Panko crumbs. Deep fry in grapeseed oil at 350°F, until golden brown, then finish in convection oven.

Huckleberry Broth:

  • 4.4 lb/2 kg apple juice
  • 5.3 oz/150 g dried huckleberries
  • 0.7 oz/20 g whole dried hibiscus
  • 0.17 oz/5 g apple cider vinegar powder
  • 1 oz/30 g granulated sugar
  • 1 vanilla bean

Combine all ingredients and bring to simmer. Cover and chill overnight. Strain.

Huckleberry Poached Red Apple: 

  • 3 Jersey Mac red apples, peeled and cored

Poached apples in the Huckleberry Broth on low heat, covered, until soft but with integrity. Reserve and cool.

Poached Jersey Mac Foam:

  • 3 Huckleberry Poached Red Apples, pureed
  • 8.8 oz/250 g Huckleberry poaching liquid (from above)
  • 0.17 oz/5 g apple cider vinegar powder
  • 1.76 oz/50 g Apple ‘Honnee’ 
  • 0.14 oz/4 g gelatin sheets, bloomed

1. Combine poached apple puree, poaching liquid, apple cider vinegar powder and Apple Honnee in saucepan. Bring to simmer. Add bloomed gelatin and stir until dissolved. Remove from heat; process on low in Vita Prep blender. Strain if needed.

2. Transfer to iSi foam canister (minimum 10.5 oz/300 g); charge with 2 cartridges. Dispense to order.

Red Apple & Huckleberry Sauce:

  • 3.5 oz/100 g granulated sugar
  • 0.28 oz/8 g agar agar
  • 17.6 oz/500 g Huckleberry Broth

1. Combine sugar and agar agar well. 

2. In a small pot, whisk sugar mixture briskly into Huckleberry Broth. Bring to a boil, stirring occasionally. Pour liquid into Vita Mix container; chill to set (about 1 hour).

3. Return Vita Mix container to blender base. Blend until smooth. Load into plastic squeeze bottle and reserve for service (add liquid, if necessary, to adjust texture).

Assembly:

  • Dried Huckleberries, plumped
  • Jersey Mac apple julienne sticks (in huckleberry liquid)
  • Pink snapdragons

Fry one 2” x 1” Apple Frycake. Meanwhile, arrange 3-4 julienned apple sticks in shallow white dessert bowl. Place 6-7 huckleberries around the apple sticks. Add hot fried apple huckleberry cake. Finish with Red Apple Foam. Serve immediately.

 


Click here to read more about this and related recipes in the article "Material Handling: Apple and Apple Products."

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