Massimiliano Alajmo's recipe: Fresh Apple

Ingredients for 4 people

For the apple jelly

100 ml of 100% pure rennet apple juice
0.2 g agar agar

Procedure

Mix the apple juice with the agar agar cold. Bring to a boil by whipping.

Pour a 2 mm layer of gelatin into a small plate. Allow to set at room temperature, cover with plastic wrap and chill in refrigerator.

For the fresh apple meringue

1 pinch of egg white powder
200 g 100% pure rennet apple juice

Procedure

Hydrate the powder with the apple juice and pour into a whisk. Beat at medium speed with the whisk until well whipped foam forms. Decrease the speed and keep the whisk moving until ready to use.

For the sorrel and green apple sorbet

20 g of sorrel centrifuge
70 g organic green apple centrifuge
15 g 40-density sugar syrup
15 g natural mineral water
1 mist of mint essence In.gredients

Procedure

Pour the ingredients into a Pacojet® glass, freeze at -20°C and pacossare to a creamy consistency.

For the lemon syrup

100 ml of lemon juice
50 g granulated sugar
½ of lemon zest

Procedure

Combine the ingredients in a saucepan and bring to a boil. Reduce over moderate heat, resulting in 90 g syrup.

For the dried apple meringue

5 g egg white powder
100 g 100% pure rennet apple juice
15 g granulated sugar
1 g g gum arabic

Procedure

Hydrate the egg white powder with the apple juice.

Combine the well mixed sugar and gum arabic. Whisk in the whisk attachment until a consistent meringue is obtained. Transfer to a pastry bag and form small spikes on a baking sheet lined with baking paper.

Bake at 120°C for 10' and then at 90°C for 8 hours. Allow to cool for 1' at room temperature and store in airtight containers.

For the green apple centrifuge

2 organic green apples cut into pieces
Juice of ¼ lemon

Procedure

At the moment centrifuge the apple sprayed with lemon juice.

To finish

24 cubes of organic green apple stripped of skin
4 apple petioles
12 edible flower petals
1 large leaf of sorrel
1 mist of lemon essence In.gredienti

Dish composition

With the help of a spatula, arrange a square of apple jelly (8 cm) on a bowl. Sprinkle with the green apple cubes and a few drops of lemon syrup.

Fill a large spallinator with the fresh meringue, form a hollow in the center and place the sorbet inside.

Cover with more meringue, shape into a sphere with the help of a spoon and unmold onto the jelly. With the back of a teaspoon dipped in hot water, form a small cavity on the top and insert the stem into it. Pour the centrifuge around it, decorate with the edible flowers and a piece of sorrel.

Place the dried meringue and mist with lemon essence.

Notes

Lemon syrup keeps in the refrigerator sealed in a glass jar. It can be used in sweet and savory preparations, in small traces on ice cream, in custard or on raw fish.

The refreshing scent of the dish, stimulates salivation and predisposes to tasting.