Apple crème

Creation by Bas Hoog, Gallery61, Den Haag, the Netherlands.

Recipe makes 450 grams.

Apple crème

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apple, Granny Smith



sugar water (1:1)






green food colouring

Preparation method

  • Cut the apples in quarters and remove the core.
  • Seal the apples with the sugar water in a vacuum sealer bag and cook at 90°C in a thermal bath for 45 minutes.
  • Leave to cool completely in iced water.
  • Mix the cooked apples together with the liquid, Gelespassa and green food colouring until you have a smooth consistency.

Serving suggestions

  • As a component in a composition with game, beetroot, chicory, radish or avocado.
  • Perfect with goats cheese, honey, and rye.
  • Delicious combined with components of cinnamon, lime leaves, and red perch.

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