Ingredients for 10 servings
Vanilla panna cotta
- 500 g cream
- 70 g caster sugar
- 2 sheets of gelatine
- 2 vanilla pods
Apple cubes
- 500 g finely diced Granny Smiths (5 apples)
- 500 g finely diced Golden Delicious (5 apples)
- 25 g ascorbic acid
- 2 ½ vanilla pods
Granny Smith – lemon grass coulis
- 6 green apples
- 140 g caster sugar
- 500 ml water
- 4 lemon grass stems
Puffed potatoes
- 4 Agria potatoes
- 1 litre oil for deep frying
- 200 g caster sugar
- Cinnamon powder
Green apple jelly
- 500 ml apple juice
- 25 g Manzana apple liqueur
- 5 sheets of gelatine
- Zest of one lemon
Meringue pieces
- 150 g egg white
- 150 g caster sugar
- 150 g icing sugar
Sweet shortcrust pastry
- 120 g butter
- 76 g icing sugar
- 24 g ground almonds
- 1 g Guérande sea salt
- 45 g eggs
- 200 g general purpose flour
Manzana green apple sorbet
- 850 ml water
- 450 g caster sugar
- 225 g atomized glucose
- 8 g stabilizer
- 1 litre Granny Smith apple juice
- 65 g Manzana apple liqueur
Vanilla panna cotta
Boil one third of the cream with the sugar and the scraped vanilla pods. Incorporate the soaked and squeezed out gelatine and then the rest of the cream. Pour 1.4 kg of this mixture into a 40 x 60 cm frame (lined with cling film to prevent leaks). Leave to set in the refrigerator.
Apple cubes
Cook the diced Golden Delicious in a vacuum pack with the scraped vanilla and a little ascorbic acid. Leave to cool and then mix with the diced Granny Smith. Sprinkle one kilo of the diced apple onto the sheet of vanilla panna cotta.
Granny Smith – lemon grass coulis
Core the apples and cut them into quarters; cook them with the sugar, water and lemon grass cut into small sections. Blend in a food processor and then press through a fine sieve.
Puffed potatoes
Cut the potatoes into thin slices about 5 mm thick. Use a round cutter to make 4 cm diameter discs and place them in some absorbent kitchen paper for at least one hour. Make puffed potatoes by cooking the slices in oil at 140 °C and then at 180 °C. Roll in the sugar mixed with the cinnamon.
Green apple jelly
Soak the gelatine, squeeze it out and then melt it in a little of the apple juice. Incorporate the rest of the ingredients. Pour 550 g of the apple jelly onto the sheet of vanilla panna cotta and diced apple. Set in the fridge and then place in the freezer.
Meringue pieces
Gradually whip the whites with the caster sugar and then incorporate the icing sugar with a spatula. Spread a thickness of about one centimetre on several baking sheets, puff up in the oven at 130 °C for twenty minutes and then dry out the meringue at 90°C. When dry, cut into small irregular pieces.
Sweet shortcrust pastry
Rub the icing sugar, ground almonds, salt and flour into the butter and then incorporate the eggs. Chill, roll out thinly and cut out 8 cm diameter discs and use the cutter to make half moons that can then be cut in half to obtain an apple stalk shape. Cook at 160 °C.
Manzana green apple sorbet
Make a syrup with the water, caster sugar, atomized glucose and stabilizer. Add the Granny Smith juice and then the Manzana. Put in an ice-cream machine.
