Baked apple
Bake the apples with the cinnamon, sugar and 200 g / 7 oz water at 150ºC / 302ºF for 30 minutes. Leave to cool then drain and deglaze the pan with the 400 g / 14 oz water. Use the liquid to make the sphere and the apple jelly. Place the apples with their skins and without removing the hearts on a pan and heat.
Apple purée
Peel the apples and remove the hearts. Use the skins and hearts for the baked apple juice. Place the peeled apples with the sugar and vanilla on a dish and cook for 24 minutes in a microwave oven at the maximum setting, stirring every 5 minutes. Blend and strain.
Baked apple juice
Add the mineral water and the peelings and hearts used to make the purée to the pan on which the apples were baked. Infuse for 30 minutes, then strain and set aside.
Apple juice
Cut the apples and blend to make the juice. Add a few sprigs of parsley to the juice to prevent it from oxidizing.
Apple sphere
Blend the baked apple juice with the sugar and xanthan, then add the Gluco.
Apple jelly
Heat the baked apple juice to 60ºC / 140ºF then add the agar agar, stirring all the time, and bring to the boil.
Apple granita
Dissolve the gelatin in the warm apple juice then freeze. Scrape to form the granita.
Apple ice cream
Liquidize the apples, with the dextrose, Procrema and ascorbic acid then freeze in the Pacojet.
Arrange the different preparations as you wish. Finish with the ice cream.
Chef's Remark:
"Apples are full of potential. Here we offer them as a dessert, with a diversity of textures that are both fun and flavorsome."
Preparation by: Paco Pérez
For this dish we turn southwards for a wine devised by the Kracher family. Our choice is Botani 2010 (DO Sierras de Málaga), by Jorge Ordóñez & Co., a fantastic partner for this fun assortment of fruit textures. This 100% Moscatel has floral touches, just the right acidity and some sensational flavor notes.
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