Gastronomixs

Apple compote in jelly

Give the compote a beautiful sheen by first freezing it and then dipping it in a jelly.

Creation by Erik Hermans, Harvest Coffee Brewers, Rotterdam, the Netherlands

Makes 400g.

Apple compote in jelly

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Ingredients

500

g

apples, Granny Smith

100

ml

apple juice

30

g

apple cider vinegar

½

 

lime, zest

2

g

salt

2

sprigs

tarragon, finely chopped

200

ml

apple juice

2

g

Kappa

Preparation method

  • Cut the apple into small cubes.
  • Braise the apple cubes in the 100ml of apple juice and apple cider vinegar until the liquid has completely evaporated.
  • Mix the apple cubes with the lime zest, salt, and tarragon to make a compote.
  • Place the compote in silicone quenelle moulds and freeze.
  • Bring 200ml of apple juice to the boil with the kappa.
  • Dip the frozen compote in the apple juice mixture and leave to slowly defrost.

Serving suggestions

  • In a composition with components of cabbage and ginger.
  • In a composition with components of onion and Jerusalem artichoke.
  • Perfect to serve with a cheese platter.

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