Gastronomixs

Crab apple leather

Creation by Christian F. Puglisi, Relæ restaurant*, Copenhagen, Denmark.

Recipe makes 800 grams.

Crab apple leather

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Ingredients

1

kg

dark red paradise apples

300

g

sugar

1

kg

light red paradise apples

1

kg

yellow/orange-red paradise apples

Preparation method

  • In a large saucepan, combine the dark red paradise apples with 100g of the sugar, then cover and bring to the boil over high heat.
  • Decrease the heat to medium and cook the apples until they are completely soft, 20 to 30 minutes, stirring occasionally.
  • Transfer the apples to a Thermomix and purée until smooth.
  • Press the purée through a tamis lined with a very fine mesh cloth over a bowl.
  • Repeat this process for the light red and yellow paradise apples and the remaining sugar.
  • Spread each purée onto a silicone pad into a 2mm layer.
  • Place the pads in the dehydrator and dry at 65°C for 35 to 45 minutes, until the leathers are set but not completely dried.
  • Peel the leathers off the pad and store in airtight containers in the fridge.

Serving suggestions

  • As part of a composition, e.g. with seaweed, apple and beet components.
  • Delicious with elderflower, fennel, and anise seeds.
  • In a composition with components of langoustine, salmon roe, and dill.

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