Poison Apple

An intricate dessert that combines caramelized apple slices infused with dark chocolate and a hint of chili tincture, layered with a black sesame mousse and finished with a glaze of activated charcoal. This sophisticated creation offers a spellbinding blend of flavors and textures.

Steps

1. Thinly slice the apple and sauté in butter over medium heat until slightly caramelized, add chili tincture and carefully reduce heat. 2. Melt dark chocolate over a double boiler until smooth. 3. Soak gelatin in cold water until soft. 4. Whip heavy cream with powdered sugar until soft peaks form. 5. Heat a small amount of cream and dissolve gelatin into it. 6. Mix ground black sesame seeds with whipped cream and gelatin mixture to create a mousse. 7. Layer caramelized apple slices and black sesame mousse in a mold. 8. Refrigerate for 4 hours or until set. 9. Combine activated charcoal powder and corn syrup to form a shiny glaze. 10. Unmold dessert and brush glaze evenly over the top. 11. Garnish with thin chocolate shards and a pinch of chili salt for an extra kick.

1 large Granny Smith apple 50g dark chocolate (85% cacao) 10g unsalted butter 1 tsp chili tincture or chili extract 100ml heavy cream 20g black sesame seeds, toasted and ground 30g powdered sugar 2g powdered gelatin 1 tsp activated charcoal powder 5g corn syrup Pinch of salt