Candied apple with green apple sorbet and whipped crème fraiche plated dessert, by Sean Considine
The desserts of Sean Considine, the corporate pastry chef for the Jean-Georges Restaurant Group (United States), are modern, elegant, and simple. He is convinced that ‘less is more’, which is why “I always end up creating different desserts of a single flavor and then choose what flavors work the best when eating”.
Considine confesses that he works alongside Jean-Georges Vongerichten to design the desserts and explains that seasonality is a key element, but seasonality not based on the seasons, but on what “the local vendors bring me that day and if they bring me good fruit in season, I’ll take it every time and put it on the menu ”.
Most of their creations are fruity like this surprising candied apple, made from green apple sorbet, roasted quince, apple confit, and whipped crème fraiche.
Candied apple with green apple sorbet and whipped crème fraiche
Green Apple Sorbet
- 5.000 g Granny Smith apples
- a/n sorbet syrup
- 2 u lemons
- 12 g citric acid
Set up a juicer, cutting board, small bowl. Cut the apples in ¼’s and remove the core. Place in the small bowl with some of the lemon juice and extract the apple juice immediately. Brix the green juice to 24. Add 3% sorbet stabilizer of the total weight. Pour the sorbet base into the ice cream machine and freeze instantly. Cut and juice no more than 2 apples at a time to keep from oxidizing and ensure a bright green sorbet.
Roasted Quince
- 1 case quince
- 3.000 g granulated white sugar
- 4 u dry vanilla beans
- 600 g water
Peel and remove seeds from quince. Place in a large rhondo and cover generously with the sugar, add the water and the vanilla beans. Place on a very low heat and simmer for at least four hours until the quince are a deep pink/red color. Remove from heat, bring to room temp and store in walk in for 24 hours before serving. For service Puree with Lemon juice and place in a piping bag.
Apple Confit
- Granny Smith apples
- 1.500 g sugar
- 1.500 g water
- 500 g lemon juice
Use 1.500 g sugar to make a dark caramel 200C and pour into 3 hotel pans completely covering the bottom and sides. Peel the apples. Cut like this:
Slice in ½ and bake in 60mm molds in the caramel pan in water bath in the oven and bake at 300 F for at least 2 hours, then check. Allow to cool. Per service, add hibiscus tea and allow to soak for 3 hours to absorb acidity and color. Reserve for service.
Frangipane
- 220 g soft butter
- 130 g almond flour
- 2 u eggs
- 150 g sugar 10X
- 30 g pastry flour
Cream the butter with the paddle. Add the 10X and incorporate. Add the almond flour, the eggs 1×1 and then the pastry flour. Don’t over beat. Pipe 1.5 cm high into 5cm molds and bake to golden brown.
Crème fraiche filling
- 800 g crème fraiche
- 200 g cream 40%
- 200 g orange confit (brunoise)
Whip Crème fraiche to stiff. Fold in orange confit.
