Pomme Trompe-l'œil

Built on a quenelle of salted-caramel ganache around a center of slow-cooked Mutsu apple, spiced with cinnamon bark and a single clove. The mirror glaze is poured at 32°C while warm — the trick is timing, since five degrees in either direction breaks the surface. We finish with a single leaf from our courtyard meyer-lemon tree.