Apple pie dessert modern photo

Apple pie dessert modern

by Maarten Jordaens

 

Ingredients

  • Apple cylinders
  • Almond crumble
  • Fluid gel of green apple
  • Cold vanilla sabayon

 

 

Preparation

Apple cylinders

  • 500 g Crop’s apple Morganduft
  • 50 g sugar
  • 1 orange
  • 1 lemon
  • 1 cinnamon
  • ½ lemongrass
  • ½ vanilla
  • 1 star anise
  • 600 g Crop’s apple cubes

heat the Apple “Morganduft” and sugar in the juice of one orange and one

lemon until the mix reaches boiling point

add the cinnamon, lemongrass (cut into 4 pieces), vanilla and star anise

heat on low heat for 45 minutes

remove the star anise, cinnamon and lemongrass

mix in a blender

add the apple cubes and make a homogeneous apple salad

make cylinders by using iron cylinders

Almond crumble

  • 100 g butter
  • 100 g flour
  • 100 g sugar
  • 100 g almond powder

mix the flour, sugar and almond powder in a kitchen mixer

add butter at ambient temperature

roll the dough between two silpats (0,5 cm thick)

bake 20 minutes at 175°C

leave to cool

crumble dough in blender

Fluid gel of green apple

  • 125 g Crop’s green apple puree
  • 75 g sugar water (= 100 g water + 50 g sugar)
  • 2 g kappa (Textura’s range)

mix all the ingredients cold

gently heat, until the mix reaches boiling

cool until it forms a gel

mix in a blender

Cold vanilla sabayon 

  • 100 g sweet white wine
  • 65 g sugar
  • 5 ggg yolks
  • 1 vanilla stick
  • 250 g whipped cream

mix the sweet white wine, sugar, vanilla stick and the egg yolks

heat like a sabayon to 85°C

cool to 28 °C

add the whipped cream slowly

Finishing

chocolate pencils

liquorice cress

Product used

Green apple puree
Green apple photo

packaging: 1 kg