Salted Apple Mascarpone
A silky, lightly sweet mascarpone cream with a delicate apple flavour and a hint of flaky sea salt to balance the richness. Smooth and airy, it’s perfect piped onto desserts like mille-feuille, spooned into ramekins for dipping cookies or fruit, or served as a simple dessert cream on its own.
- 60g Ste. Anne's Bakery Freeze Dried Cinnamon Apple Crisps
- 200ml water
- 4 egg yolks
- 50g sugar
- 250g mascarpone cheese (room temperature)
- Maldon or other flaky sea salt, for finishing
- Step 1
Place the apple crisps in a blender or food processor and blitz until they form a coarse powder.
- Step 2
Pour the powder through a fine mesh strainer to remove any seed or core pieces.
- Step 3
In a small saucepan, combine the apple powder and 200 ml water.
- Step 4
Bring to a simmer and cook until the syrup reaches 210°F (99°C).
- Step 5
While the syrup cooks, place the egg yolks and sugar in a stand mixer bowl.
- Step 6
Beat on medium-high speed until the mixture becomes pale, thick and fluffy (this is called the ribbon stage when the mixture falls in a ribbon from the whisk).
- Step 7
When the apple syrup reaches 210°F, reduce the mixer to medium speed.
- Step 8
Slowly drizzle the hot syrup into the whipped egg yolks in a thin stream.
- Step 9
Once all the syrup is added, increase the speed and continue whipping for 2-3 minutes, until the mixture is thick, glossy and cooled to room temperature.
- Step 10
Place the mascarpone in a bowl and stir briefly to loosen it. Gently fold the apple egg mixture into the mascarpone using a spatula until smooth and fully combined.
- Step 11
Pipe or spoon into ramekins and serve as a dessert cream for dipping cookies or fruit, or use as a filling for desserts like mille-feuille. Finish each serving with a small pinch of Maldon flaky salt.
