Glazed Apple with Truffle Chocolate Ganache

TIME 40-45 min. DIFFICULTY Medium SERVINGS 4

INGREDIENTS

• 6 pink apples, medium-small size
• 50 ml sweet wine
• 50 g cane sugar (brown sugar)
• 20 ml rum
• 50 g Trivelli Minced Summer Truffle (Tartufo Estivo Macinato)
• 300 ml fresh cream (heavy cream)
• 100 g dark chocolate (60-70%)
• 2 egg yolks
• 75 g granulated sugar
• Crumbled shortcrust pastry or dry biscuits/cookies to taste

PREPARATION

Bake the apples in the oven at 200°C (392°F) for 25 minutes, basting them lightly with the sweet wine and sprinkling them with cane sugar.

While the apples are cooking, proceed with the truffle chocolate ganache: bring 100 ml of cream, into which you have incorporated the Minced Summer Truffle, to a boil. Then, remove from the heat, add the dark chocolate so that it melts, and keep warm.

Next, prepare the crème anglaise by mixing the two egg yolks well with the granulated sugar and then adding the remaining 200 ml of cream. Continue to stir over the heat for 5 minutes until it reaches 75-80°C (167-176°F), without letting it reach a boil. Keep the crème anglaise warm as well, just as you did with the ganache.

When the apples are cooked, remove the peel and core. Add the rum to the apple pulp, mix well, and shape the mixture into 4 spheres the size of an apple.

Plating: Create a base with the crème anglaise, add some crumbled biscuits, and place the apple sphere—which you will have first glazed with the truffle chocolate ganache—in the center of the plate.

Chef Daniele Citeroni