Apple Chutney

2 pieces Apple
1 cup Cream cheese, full fat
3 tbsp Vegetable stock
2 pieces Shallot(s)
1 pieces Garlic clove(s)
dash Ginger
dash Pepper
dash Curry powder
1tbsp Apple juice
1 tsp Apple balsamic vinegar
dash Salt
2tbsp  Vegetable oil

Preparation:

Heat the oil in a pot and lightly sweat the finely chopped shallots and garlic cloves and the diced ginger. Add curry powder and cook briefly. Add the peeled, cored, and cubed apple and deglaze with apple juice, stock and vinegar. Lightly cook the apple over a low heat and season with spices. Finely puree the mixture in a blender and stir in the cream cheese.

Pass the mixture through an iSi Funnel & Sieve directly into the dispener. Screw on one N20 Cream Charger and shake vigorously. Chill at least 3 hours before serving.

Serving Suggestion:

Goes great with various vegetable tartars, brown bread, or cheese.

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