Gravity Bounce: a plated dessert

This is probably the last “Carole and Tuesday” inspired dessert, and in this case, it is based on the song “Gravity Bounce”, also by GGK. So the song itself is upbeat, playful, catchy, and fun, and when I think of the phrase itself, I immediately am drawn to Newton’s apple. So I decided to do a riff off of an apple pie, with a cinnamon sugar phyllo dough, apples a couple different ways, a mascarpone rare cheesecake, and a simple salted caramel sauce, just to round out the entire experience. For my apple applications, we have some citrus macerated apple, apple gelee, and apple chips, so that you have different textures of the same fruit.

For the phyllo:
1 cup all-purpose flour + more for rolling
1/4 cup water
a pinch of salt
1/4 cup brown butter
1/4 cup granulated sugar
1 teaspoon cinnamon

Combine flour, water, and salt into a dough. Split into four pieces. Roll out each out on a floured surface into circles, as thin as possible. Brush brown butter on top of three of the layers and sprinkle the sugar and cinnamon across that. Press together and roll out again to as thin and long as possible. Cut out 1/2 inch wide strips and place between two silicone sheets. Roll up the edges, pushing the center down to form a curvy shape, and bake at 350 degrees F for 20 minutes.

For the rare cheesecake:
8 oz mascarpone
1/2 teaspoon gelatin powder + 1 tablespoon water
2 tablespoons water
2 tablespoons sugar
3 tablespoons heavy cream
1/4 teaspoon vanilla extract
a pinch of salt

Whip heavy cream to stiff peaks. Bring gelatin, water, sugar, and salt to a simmer. Pour into the mascarpone and season with vanilla. Whip until incorporated. Fold in your cream. Pour into 3 inch silicone half dome molds and freeze until set. Unmold.

For the green apple chips:
1 green apple
brown butter, cooled to room temperature

Peel the green apple and core. Shave thinly on a mandolin and toss in the other ingredients. Bake at 200 degrees F for 1 hour.

For the apple gelee:
1 green apple
1 teaspoon calvados
a pinch of salt
1 tablespoon lemon juice
2 tablespoons agar agar

Puree green apple, salt, and lemon juice together then sieve out the solids. In a pot, cook off the calvados quickly and then add in the green apple extract. Melt in the agar and bring to a simmer. Pour into silicone half inch half dome molds and refrigerate until set.

For the caramel
Leftover cinnamon sugar
a pinch of salt
1-2 tablespoons unsalted butter
1 tablespoon heavy cream

Combine 3 parts sugar with 1 part water and bring to a simmer with the salt. Once the liquid is cooked down and the sugar begins to caramel (hits around 230 degrees F), take off heat and add in about 1-2 tablespoons unsalted butter, and 1 tablespoon cream to thin out the caramel into a sauce. Reserve about 1/4 cup for plating then use the rest to compress the green apples.

For the caramel-compressed green apple balls:
Reserved caramel
Green apple

Peel and core the green apple. Use a melon baller to scoop out spheres. Toss through the caramel and then press down inside of either a vacuum seal or ziplock bag. Allow to sit for 20-30 minutes to macerate.

For the citrus marinated apple slices:
1 green apple
juice from 1 lemon
2 teaspoons grapefruit juice
a pinch of salt

Shave the apple on the mandolin and toss in the other ingredients, allowing the citrus to tenderize the apple slices.

Processed with VSCO with c1 preset

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