In this video I’m making a "Poison" apple Halloween dessert. It's made with cranberry, apples and white chocolate and then mirror glazed to give it a beautiful glossy shine. Perfect for Halloween, once you cut into the mirror glazed apples the bright red cranberry filling oozes out onto the plate. Spooky and delicious. The music in today’s video is by an amazing artist (who also happens to be my cousin.. nbd) called FJØRA. Check out FJØRA’S music here: Website: fjoramusic.com Instagram: https://www.instagram.com/fjoramusic/ Facebook: https://www.facebook.com/fjoramusic/ Spotify: https://open.spotify.com/artist/0NnlfSS9TzEUlffzx7KwBk Twitter: https://twitter.com/fjoramusic?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor Check out her song in the Maleficent trailer: On Spotify: https://open.spotify.com/album/2vEzk4gHeyA1L68RTyQpdN On Apple Music: https://music.apple.com/ca/album/bad-omen-single/1483199512 Recipe: Cranberry Apple Centre 2 medium sized apples, peeled and diced 200 grams sugar 500 ml water 500 ml ( 2 cups) cranberries Method: Simmer the diced apples, sugar, water and cranberries until soft. Use a hand blender to blitz until smooth. Transfer mixture to to a pitcher or bowl with a spout so it’s easy to pour. Pour into semi-sphere silicone molds and freeze until solid. Once frozen completely you can begin your white chocolate mousse. White Chocolate Mousse: 350 grams white chocolate 180 grams cream 360 grams crean 1 tsp vanilla bean paste 6 grams gelatine Method: Bloom 6 grams of gelatine in cold water. Over a double boiler, melt together the white chocolate and 180 ml of cream. Once melted remove from heat and mix in the bloomed gelatine. In a stand mixing bowl, combine the 360 grams of cream and tsp of vanilla bean paste. Whisk until it reached soft peak stage. Wait until the white chocolate and gelatine mixture comes down to about 33 degrees Celsius before folding the whipped cream into it in three additions making sure not to knock out too much air. Transfer the white chocolate mousse to a piping bag and pipe into apple silicone molds. Pipe 75% of the way up so when you mush in the cranberry sphere it pushes the mousse all the way to the sides and up the top. I’ve found thats the easiest way to get a smooth mousse all the way around. Once you’ve piped in the mousse, press two cranberry half spheres together to form a full sphere and shove it into the molds allowing them mousse to push up and around it. Flatten off the top with mousse and an offset spatula. Do this for all the apples in the mold and then freeze over night until solid. Prepare your chocolate stems. Mix together cocoa and a bit of activated charcoal and dust heavily on a parchment lined baking sheet. Pipe melte ... https://www.youtube.com/watch?v=9noSAiUemcU

Feel free to follow me on Instagram: @kaccreative Twitter: @kaccreative This footage was taken up in Haliburton, Ontario during the summer. I foraged for some wild strawberries, wood sorrel and wild roses then plated them all to create a bit of a play on strawberries and cream. I made a creme anglaise, candied the rose petals and let the wood sorrel and wild strawberries as they are since they're flavour is best untampered with. The plate I used came from a local Potter named Rickie Woods, ( http://rickiewoodspotter.ca) there will be a longer video coming that highlights her story in more detail. Essentially this is a bit of a cooking and travel video showing off Haliburton and the food available locally. The poem read over the video is called No Leaders Please and it's by Charles Bukowski. It's one of my favourite poems ever. Voice over by Tom O'Bedlam or Spoke Verse: https://www.youtube.com/user/SpokenVerse/featured Some of the Equipment I use to film this: My Camera: http://amzn.to/2vGJehn My Favourite Lens: http://amzn.to/2fuLQbM ... https://www.youtube.com/watch?v=mqi3cSLkRkU