Gastronomixs

Apple ball

Creation by Bas Hoog, Het Experiment, Delft, the Netherlands.

Apple ball

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Ingredients

1

dl

cognac

2

dl

apple juice

1

dl

water

1

 

cinnamon stick

2

 

star anise

1

 

orange zest

60

g

raisins

60

g

sultanas

90

g

dried apple pieces

200

g

apple juice

15

g

Vegetal

1

pinch

green food colouring

220

g

cooked parsnip

180

g

cooked apples, Granny Smith

Preparation method

  • Mix the cognac, apple juice, water, cinnamon, star anise and orange zest in a bowl.
  • Soak the raisins, sultanas and dried apple pieces in the mixture.
  • To make the jelly, boil the apple juice, Vegetal and green food colouring and then cool to 65°C.
  • Place the parsnip, Granny Smith apples, soaked raisins, sultanas and dried apple pieces together in a Pacojet or Frix-Air container and freeze.
  • Stir the mixture and spoon into silicone moulds of whatever shape you like.
  • Freeze the silicone moulds in the freezer before turning out the mixture from the moulds.
  • Prick needles in the apple balls and dip in the jelly.

Serving suggestions

  • As a component in a composition with game, poultry, fennel, chicory or potato.

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