ASSIETTE OF ARMAGH APPLE, TARTE TATIN, MOUSSE AND SORBET
WITH APPLE JELLY AND BUTTERSCOTCH SAUCE
How to Fitz Style……
Sponge
Ingredients 125g of Sugar
 2 Eggs & 2 Egg Yolks
 250g of Flour
 25g of Melted Butter
Whisk eggs yolks and sugar together until pale and thick. Fold in sieved fold and then whisk in melted butter. Pour into a
small metal tray which has been lined with greaseproof and bake at 180 for 10 minutes. Cool and remove greaseproof
and place sponge back in tray.
Apple Mousse Topping
Ingredients 400g peeled and diced Cooking Apples
 150g of Sugar
 Juice of half a Lemon
 100ml Water
 50g Butter
4 Egg yolks
4 leaves of Gelatine steeped in cold water
200ml of softly Whipped Cream
4 Egg Whites
3tlbsp of Water
Heat cooking apples, 150g sugar, lemon juice and 100ml water until a puree. Whilst mix is still hot whisk in softened
gelatine, 50g butter and 4 egg yolks. Whisk egg whites until soft peaks, heat 150g sugar with 3 tblsp water until 120
degrees and add into whisking egg white, whisk until cool. Half whip cream and add to mixture. Pour onto top of sponge
and leave to set. Cut into 16 cubes for service.
Apple tart
Ingredients 300g sugar
 300 ml water
 2 apples cut in half width ways and then into 12 downwards
 Puff pastry sheets
Place 3 pieces of apple in 16 dariole moulds .Make a caramel with the sugar and water and divide between the moulds.
Cut 16 pieces of puff pastry rounds. Prick these with a fork, place on top of apples and fold around, then brush with milk
and bake at 180 for 25 minutes. Remove pastry and return to the oven for a further 5 minutes.
Garnish
Apple crisp – thinly sliced on a mandolin, dipped in sugar syrup and dried out on top of the oven
Enjoy!
*All ingredients for this recipe have been sourced from local producer ‘Get Fresh’