Complex Apple strudel

Ingredients
100 ml white wine
5 ml apple balsamic vinegar
5 × vanilla bean(s)
1 × lemon(s)
1 × lime(s)
100 ml noilly Prat vermouth
200 ml apple juice
100 ml white port wine
2 g cornstarch
3 × Granny Smith apples
30 g cane sugar
450 ml Granny Smith juice, freshly pressed
350 g Granny Smith puree 20 ml water

Preparation
Apple sauce
Cut the apple into cubes, place in a bowl with cold water and a little lemon juice and store in the fridge. Melt the cane sugar in a pot and deglaze with Noilly Prat, port wine and white wine. Scrape out 3 x vanilla beans and add to the pot. Allow to simmer briefly, top up with the apple juice, and then reduce to 200 ml. Add the Granny Smith juice, puree and the cinnamon sticks and bring to the boil. Lastly, pass through a fine sieve.

Set aside 500 ml of the apple sauce for the apple foam.

Apple foam
Soften gelatin in cold water. Heat 100 ml apple sauce and dissolve the well-squeezed gelatin within. Slowly add the remaining sauce. Pour the mixture into a 0.5 L Whipper, screw on 1 cream charger and shake vigorously. Chill overnight in the fridge.

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