Gastronomixs

Apple crème

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

Apple crème

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Ingredients

4

 

apples, Granny Smith

1

dash

sugar water (1:1)

2

g

Gelespassa

1

g

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.

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