José Pariente 2006 (DO Rueda), from Dos Victorias. As aromatic as the dish and as fresh as the apple.e.
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Black Truffle and Apple Pie
Preparation
Prepare a pot of boiling water. Core the apples and cut each into 8 segments. Dip into boiling water for 5 seconds, drain and refresh in iced water. Liquidize the apple and place the liquid in a tall, narrow container. Chill in the freezer until the solids have risen. Remove with a slotted spoon. Pour the juice through a cloth filter.
For the apple jelly
Mix the apple juice and the agar-agar. Bring to a boil over a medium heat and skim. Leave to set in a flat dish 0.5 cm (1/4 in) deep for at least 3 hours. Cut into 10 x 5 cm (4 x 2 in) rectangles.
For the filo dough millefeuille
Brush off any loose flour from the filo dough sheets. Then brush one sheet with black truffle oil and top with another. Repeat with a third sheet. Cut into 10 x 5 cm (4 x 2 in) rectangles and arrange on two silpats. Place another silpat over the top to prevent the dough from rising. Bake at 210ºC / 410ºF until golden (3 or 4 minutes).
For the apple cubes
Cut the peeled apple into 0.5 cm (0.2 in) cubes. Place between sheets of moistened paper to prevent oxidation.
For the black truffle wafers
Wash the black truffles under a thin stream of water, scrubbing with a brush. Scrape with a sharp knife to remove the rough parts. Cut with a mandolin into 0.1 cm (0.04 in) slices. Dress with the black truffle oil and season with salt.
Presentation
Place the filo dough in the center of a dish. Top with jelly cubes. Arrange 15 apple cubes on top of the jelly, in 3 rows of 5 cubes. Place a truffle wafer on top, covering the jelly and apple. Heat under a salamander for 6 or 7 seconds to lightly cook the truffle. Finish by sprinkling the truffle with a little Maldon salt and black truffle oil.
Chef's Remark:
"When I discovered filo dough, which is similar to puff pastry, I was reminded of a dish from days gone by–truffle en croûte. In my version, I add a touch of freshness with apple. This is a very light dish, one that we include in our tasting menu."
Preparation by: Paco Roncero
20 minutes
- 2 sheets filo dough
- Black truffle oil
- 500 gr Granny Smith apple
- 2 gr agar agar
- 250 ml fresh apple juice
- 200 gr Granny Smith apple
- 2 sheets filo dough
- Black truffle oil
- 17.637 lb Granny Smith apple
- 0.071 oz agar agar
- 8.924 fl. oz fresh apple juice
- 7.055 oz Granny Smith apple
- 2 sheets filo dough
- Black truffle oil
- 2.33 lb Granny Smith apple
- 0.039 cup agar agar
- 1.057 cup fresh apple juice
- 0.95 cup Granny Smith apple
Wine match