Preheat the oven to 350 degrees F. Bake the Chocolate Sable dough on a small baking sheet for 5 minutes. Let cool completely. Place a Lemon Chocolate Feuilletine layer on top of sable layer. Put in the oven for 15 seconds, just to adhere the crisp layer to the sable layer. Let cool again. Spread the Apple Custard evenly over the crisp layer. Sprinkle the Apple Dice over the custard, gently smoothing it with a spatula so it lays flat in the custard. Freeze. Pour the Apple Mousse over and smooth it out. Refreeze. Cut the frozen palette into the desired shapes. Refreeze. Heat the Chocolate Glaze and pour it over the frozen palette to coat. Top with a quenelle of Chestnut Ice Cream.
In a medium bowl, cream together the butter, confectioners' sugar, brown sugar, and lemon zest. Add the lemon juice, kosher salt, and sea salt. In a small bowl, sift together the flour and cocoa powder. Add the flour mixture to the creamed butter mixture in intervals, mixing well; don't overmix or the dough will become dry. Roll out the dough between two sheets of parchment until it's 1/8-inch thick.
Gently melt the chocolates and butter together in a mixing bowl set over a pan of hot water. Stir in the salt, praline paste, and lemon zest. Gently fold in the feuilletine. Roll the mixture between two sheets of parchment paper until it's 1/8-inch thick.
Heat the cream and apple puree in a small saucepan to just below a boil. In a small saucepan, mix together the yolks and sugar. Stir in the cream mixture very gradually to temper the yolks. Cook over medium heat until the mixture thickens, being careful not to overheat; it should be thick enough to coat the back of a wooden spoon. Let cool slightly. Add the bloomed gelatin. Strain through a fine mesh sieve into a bowl. Stir in the Apfel Korn and salt. Cool on ice, stirring often, until cold but not set.
Heat the apple puree in a saucepan. Add the bloomed gelatin and stir until dissolved. Stir in the liqueur and salt. Let cool. In a small saucepan, heat the sugar to 244 degrees F. Meanwhile, beat the egg whites to soft peaks in a bowl. When the sugar syrup reaches temperature, beat the whites to stiff peaks, and then reduce the mixer speed and carefully pour the sugar syrup over the whites. Beat until the meringue is stiff but still slightly warm. Add the meringue to the apple puree and fold in the whipped creme fraiche.
In a saucepan, heat the honey, wine, water, sugar, and vanilla bean and bring up to a boil. Strain. Let cool until just warm. Add the lemon juice and Apfel Korn to the honey mixture. Preheat the oven to 175 to 200 degrees F. Put the apples and 4 cups of the Apfel Korn-honey syrup in a baking dish and cover. Bake until fully cooked but still firm. Let cool. Cut the apples into small dice.
Bring the simple syrup, cream, milk, and glucose to a boil in a saucepan. Add the lemon zest, cover, and let steep for 10 minutes. Bring back up to just below a boil, let cool just slightly, and add the bloomed gelatin. Strain. Put the chocolate and pate a glace in a bowl and pour the syrup mixture on top. Buzz with a hand blender. Cool the glaze over a bowl filled with ice.
In a large saucepan, combine the chestnut puree, milk, cream, 1 1/4 cups of the sugar, trimoline, and stabilizer. Bring to a boil and then strain. In a bowl, mix together the remaining 1 1/4 cups sugar and the yolks. Add the chestnut liquid gradually to the yolk mixture to temper it. Pour the mixture back into the saucepan and cook over medium heat until it reaches 175 degrees F. Strain again. Put immediately over ice to cool. Add the salt and lemon juice and freeze in an ice cream machine.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Daniel Humm