Recipe by Enrico Crippa: Apple Cake
Ingredients for 8 people
For the apple slices
1 kg of peeled golden apples, cooked sous-vide
100 g of powdered glucose
For the apple and chamomille sorbet
450 ml of water
200 g of sugar
100 g of glucose
10 g of chamomile
800 g of peeled and cleaned golden apples
For the apple purée
500 g of peeled and cleaned golden apples, cooked sous-vide
Cinnamon to taste
For the whipped cream
480 ml of cream
20 ml of milk
70 g of powdered sugar
For the caramel reduction
300 g of sugar
100 ml of water
120-150 ml of hot water
Other ingredients for plating
Leaves of Belgian endive
Caster sugar
Green mango powder
Seasonal mint and herbs
Almond biscuits as needed
Method
For the apple slices
Blend the apples with the glucose. Spread the resulting mixture on Silpat sheets and bake at 50°C for about three hours. Once dried but still soft, remove them from the Silpat and cut them into discs.
Bake the puff pastry discs at 180°C to caramelize them. Remove them from the oven and place them on a semi-spherical mold.
Let them cool for a bit and then remove the now cold and crispy wafers.
Store the half moons in an airtight container.
For the sorbet
Prepare a syrup with all the ingredients except for the apples. Allow to infuse for 5 minutes, then strain and cool.
In a vacuum-seal bag, combine the infusion with the apples, seal the bag, and steam cook it for 1 hour at 92 degrees Celsius.
Once cooked, let it cool and then blend everything together.
Pour the blended apple and chamomile mixture into a Pacojet container and freeze. Process with the Pacojet and keep in the freezer. If you do not have a Pacojet, use a regular home ice cream maker.
For the apple purée
Blend the sous-vide cooked apples, being careful to remove the small cinnamon stick.
For the whipped cream
Blend the sous-vide cooked apples, making sure to remove the small cinnamon stick.
For the caramel reduction
Make a caramel with sugar and the initial water. Once it reaches a nice brown color, extinguish it with the remaining hot water. Emulsify and set aside at room temperature.
Plating
Dust individual plates with the green mango powder.
Decorate with the caramel sauce, cover the Belgian endive leaves with caster sugar, and place them on the edge of the plates.
In the center, place two apple hemispheres stuffed with the biscuit, sorbet, and cream.
Finish with mint and seasonal herbs.
Cover photo by Lido Vannucchi
