World Gourmet Summit 2004 - Culinary Masterclass

Nougat Mousse coated 'Baumkuchen'
('log cake'),
Granny Smith Apple Sorbet

	Serves 10
	INGREDIENTS
	Baumkuchen
400g 500ml 660g 300g 6 6 6 18 18 100g 100g 100g	marzipan warm milk butter sugar vanilla beans orange zest pieces lemon zest pieces egg yolks egg whites sugar rye starch flour
	Nougat Mousse
2 40g 200g 50g 4.5g 500g	egg whites sugar nougat, melted chocolate, melted gelatin sheet, dissolved in warm water whipped cream
	Apple Sorbet
300g 400g 1 750g	sugar white wine lemon, for juice Finely diced Granny Smith Apples
	Apple Compote
3 250ml 150ml 1 1 750g 1/2	Granny Smith apples apple juice honey wine vanilla pod cinnamon stick sugar lemon, for juice Powdered cream
	Apple Chips
2	apples, sliced to 1-mm thin pieces Powdered sugar
	Garnish
200ml 200ml	Chocolate brandy snaps raspberry coulis vanilla sauce Mint leaves Chocolate spirals

Method:
1.	For the Baumkuchen: Dissolve the marzipan in a pot of warm milk over low heat. Cream the butter and sugar together. Split the vanilla bean and scrape the seeds into the butter and sugar mixture. Add the orange and lemon zest and continue creaming, adding in the egg yolks one at a time. Mix well, then pour in the marzipan-milk and mix completely. Beat the egg whites and sugar together until stiff peak stage and add it into the butter mixture. Lastly, fold in the flour until it is completely incorporated. Lay out a sheet of aluminum foil, spread thin strips of the cake batter onto the foil and bake in a pre-heated oven. Set aside the baked cake to cool and then cut into 2-mm discs and arrange them into a cake ring and set aside.
2.	For the Nougat Mousse: Beat the egg whites and sugar together until stiff peak stage, then add in the melted nougat and melted chocolate. Mix in the dissolved gelatin and the whipped cream. Pour this mixture into the baumkuchen cake rings. Set aside to cool.
6.	For the Apple Sorbet: Heat sugar, wine and lemon juice and then add the diced apples. Pour the mixture into a blender and pulse until a smooth puree. Strain through a sieve. Freeze in an ice-cream machine.
7.	For the Apple Compote: Cut off the tops and then scoop the flesh of the Granny Smith apples into pearl-sized balls and quickly blanch them in boiling water. Mix the apple juice, honey wine, vanilla pod, cinnamon stick, sugar and lemon juice in a pot and simmer for 30 minutes. Then stir in powdered cream to the apple ‘pearls’ mixture.
8.	For the Apple Chips: Lay the apple slices on a plate and sieve powdered sugar over them, transfer them to a baking tray and sieve more powdered sugar over them. Bake in a pre-heated oven to 70°C for 3 hours.

To Serve:
Remove the rings from the baumkuchen and place them in the centre of a serving plate. Top with chocolate brandy snaps and then with the apple sorbet. Garnish with apple chips, apple ‘pearls’, raspberry coulis, vanilla sauce, mint leaves and chocolate spirals.