Apple pie dessert modern
by Maarten Jordaens
Ingredients
- Apple cylinders
- Almond crumble
- Fluid gel of green apple
- Cold vanilla sabayon
Preparation
Apple cylinders
- 500 g Crop’s apple Morganduft
- 50 g sugar
- 1 orange
- 1 lemon
- 1 cinnamon
- ½ lemongrass
- ½ vanilla
- 1 star anise
- 600 g Crop’s apple cubes
heat the Apple “Morganduft” and sugar in the juice of one orange and one
lemon until the mix reaches boiling point
add the cinnamon, lemongrass (cut into 4 pieces), vanilla and star anise
heat on low heat for 45 minutes
remove the star anise, cinnamon and lemongrass
mix in a blender
add the apple cubes and make a homogeneous apple salad
make cylinders by using iron cylinders
Almond crumble
- 100 g butter
- 100 g flour
- 100 g sugar
- 100 g almond powder
mix the flour, sugar and almond powder in a kitchen mixer
add butter at ambient temperature
roll the dough between two silpats (0,5 cm thick)
bake 20 minutes at 175°C
leave to cool
crumble dough in blender
Fluid gel of green apple
- 125 g Crop’s green apple puree
- 75 g sugar water (= 100 g water + 50 g sugar)
- 2 g kappa (Textura’s range)
mix all the ingredients cold
gently heat, until the mix reaches boiling
cool until it forms a gel
mix in a blender
Cold vanilla sabayon
- 100 g sweet white wine
- 65 g sugar
- 5 ggg yolks
- 1 vanilla stick
- 250 g whipped cream
mix the sweet white wine, sugar, vanilla stick and the egg yolks
heat like a sabayon to 85°C
cool to 28 °C
add the whipped cream slowly
Finishing
chocolate pencils
liquorice cress
