THE APPLE OF CONTENTION
FRUIT FLAVOURED MODERN SINGLE-PORTION
|TOP FROLLA GLUTEN FREE||g 250|
|unsalted butter 82% fat||g 187.5|
|almond flour||g 180|
|confectioner's sugar||g 180|
In a planetary mixer with the paddle attachment, knead all the ingredients at low speed for 5 minutes.
Let the dough rest in the fridge for at least 2 hours.
Roll the dough out to 3mm and cut out into 5x9cm rectangles.
Lay them onto perforated silicone baking mats and bake at 180°C for 8 minutes.
Use the apple mousse to fill the single-portion silicone mould for 3/4 of its volume.
Place the jelly insert and cover with a veil of mousse.
Put in the blast chiller until frozen.
Remove the single-portions from mould and glaze them with the coloured MIRROR.
Place the single-portions onto the shortcrust bases and decorate as you like most.