Dessert

Reynold Poermono's tea-infused apple crumble

Name: Reynold Poermono's tea-infused apple crumble
Ingredients: White chocolate 180g; 4 x egg yolks; Milk 500g; Sugar 110g; 2 x vanilla beans; Cornflour 40g; Gelatine titanium 1 bloomed; Whipped cream 300g; Green apple puree strained 350g; Simple syrup 150g; Pectin NH 5g; Juice of 1 lemon; Butter 200g; Sugar 150g; Almond meal 200g; Pinch of salt; Flour 110g; Honey 25g; Sugar 160g; Bi-carb soda 7g; Glucose 60g; T2 Apple crumble tea 10g; Water 400g; Sugar 70g; Calcium lactate 4.8g; Water 1Lt; Sodium alginate 50g; Elderflower compressed apple; 2 x green apples peeled and diced (1cm); Elderflower liquer 100ml

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Former MasterChef contestant Reynold Poermono has teamed up with T2 to create this unique, tea-infused winter dessert.

Dulce cremeux

White chocolate 180g
4 x egg yolks
Milk 500g
Sugar 110g
2 x vanilla beans
Cornflour 40g
Gelatine titanium 1 bloomed
Whipped cream 300g

Apple sorbet

Green apple puree strained 350g
Simple syrup 150g
Pectin NH 5g
Juice of 1 lemon

Brown butter crumble

Butter 200g
Sugar 150g
Almond meal 200g
Pinch of salt
Flour 110g

Honeycomb

Honey 25g
Sugar 160g
Bi-carb soda 7g
Glucose 60g

Apple crumble tea sphere

T2 Apple crumble tea 10g
Water 400g
Sugar 70g
Calcium lactate 4.8g
Water 1Lt
Sodium alginate 50g
Elderflower compressed apple
2 x green apples peeled and diced (1cm)
Elderflower liquer 100ml
Orange blossom water 5g

Garnish

Micro mint
Cinnamon stick blow torched
Fennel fronds

Method

1.

To make the dulce cremeux, place milk and vanilla beans in sauce pan and bring to a boil over medium heat. Meanwhile whisk egg yolk and sugar together until fluffy then add in cornflour. Once milk mixture is hot, whisk into eggs and transfer back onto the heat and whisk over medium-low heat until thickened. While hot, weigh out 425g of the mix and whisk in gelatine well.
2.

Set aside to cool. Microwave white chocolate in 30 second bursts until it creates a brown spot, keep stirring every burst until well caramelised. Once caramelised, blend in crème patisserie. Then fold in whipped cream. Set in piping bag and store in fridge.
3.

To make the apple sorbet, combine simple syrup and pectin together in a blender and blitz until pectin is dispersed well. Boil in pot over high heat while whisking. Once boiling, whisk in apple puree with lemon juice and set aside in a pacojet. Freeze mixture until -21C. Pacotize mixture when needed.
4.

To make the brown butter crumble, cook butter over high heat in saucepan until milk solids caramelise. Meanwhile combine all dry ingredients together and whisk in brown butter into dry mix. Bake in oven at 175C for 17 minutes. Set aside to cool.
5.

To make the honeycomb, place sugar, glucose and honey in a saucepan and cook over high heat until dark amber in colour . Whisk in bicarb well and pour bubbling mixture over a lined baking tray. Leave aside to cool down.
6.

To make the apple crumble tea sphere, brew tea with water and sugar and set aside overnight. Once steeped, strain mixture then blend in calcium lactate. Freeze mixture in small hemisphere moulds. For the alginate bath, blend water and sodium alginate together and strain. Once tea mixture is frozen, take out of moulds and place them in the alginate bath. Ensure to keep them separate. Once they are defrosted a gel should have already formed on the outside. Rinse with clean water and serve.
7.

For the elderflower compressed apple, place apples and liquid in vacuum bag and compress at full.
8.

Garnish and serve.