Structures of apple

Name: Structures of apple
Ingredients: 1 units.items Granny Smith apple; Beetroot juice; Skewer; Vacuum bag; 1 units.items Granny Smith apple; Sugar water (1:1); Lemon juice; Fleur de sel; 4 units.items gelatin sheet; 2 Apple juice; 60 g Patisserie cream; 200 g almond milk; 80 g Lime juice; 170 g Egg yolks; 150 g mycryo; 450 g Lightly whipped cream; 200 g Sugar; Brown sugar; 1 units.items Granny Smith apple; Water; 400 g Apple juice; 250 g Eggs; 260 g Sugar; 4 units.items gelatin sheet; 220 g Unsalted butter; 300 g Silvia egg white powder; 120 g Water; 50 g Apple juice; Green food coloring; Silica gel

A recipe in which various techniques and textures are used based on apple.

This dish consists of the following components: infused apple, dried apple peel with sea salt, apple and almond mousse, apple in muscovado sugar, apple crémeux, and apple meringues.

Ingredients

1units.itemsGranny Smith apple

Beetroot juice

Skewer

1units.itemsGranny Smith apple

Sugar water (1:1)

Lemon juice

Fleur de sel

4units.itemsgelatin sheet

2Apple juice

60gPatisserie cream

200galmond milk

80gLime juice

170gEgg yolks

150gmycryo

450gLightly whipped cream

200gSugar

Brown sugar

1units.itemsGranny Smith apple

Water

400gApple juice

250gEggs

260gSugar

4units.itemsgelatin sheet

220gUnsalted butter

300gSilvia egg white powder

120gWater

50gApple juice

Green food coloring

Silica gel

Preparation

Pierce holes in a Granny Smith with a skewer.
Place it in a vacuum bag, pour some beet juice over it, and vacuum seal.
Vacuuming will cause the beet juice to draw through the apple like red veins.

Peel the Granny Smith and keep the peel.
Sprinkle the peel with lemon to preserve the color.
Place the peel in sugar water for 2 hours.
Sprinkle the peel with a little fleur de sel. Dry overnight in a dehydrator at 55°C.

Bring the apple juice, lime juice, and almond milk to a boil.
Whisk the egg yolks, sugar, and crème patisserie together in a bowl.
While stirring, add the boiling apple juice mixture.
Bring back to 85°C.
Dissolve the soaked gelatin sheets in this.
Add the mycryo. Let this mixture cool down to 30°C.
Add the semi-whipped cream, first by mixing a small part of the cream to temper.
Then fold in the rest of the whipped cream.
Fill a piping bag with this and let it set in the refrigerator.

Put the muscovado sugar in a saucepan and add a little water.
Heat until the muscovado sugar just starts to caramelize.
Cut the apples into brunoise.
Add the apple brunoise to the muscovado sugar and heat for about 2 minutes.
Set aside to cool.

Bring the apple juice with the sugar to a boil.
Beat the eggs in a bowl.
While stirring, pour the boiling apple juice over the eggs and, while stirring, heat to 85°C.
Add the soaked gelatin sheets and let cool to 40°C.
Emulsify with the butter, adding it in small pieces to the mixture.
Fill a piping bag with the crémeux or pour into a mold.

Mix all ingredients with a whisk and then whip until airy in a stand mixer with a whisk attachment (grease-free).
Optionally color with food coloring.
Pipe mounds of the mixture and let dry at 85°C for about 2 hours.
Store in boxes with a few moisture absorbers (silica gel beads) if desired.