Crab apple leather

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

Recipe makes 800 grams.

Crab apple leather

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




dark red paradise apples






light red paradise apples



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.

Previous page