Apple with caviar and iced almond

PT4H

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Ingredients

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Imperial

Potato chips

Apple spheres

Apple jelly

  • 1l apple juice, from green apples
  • 1g of ascorbic acid
  • 78g of gelatine

Almond granita

Salted almond crumble

To plate

1
For the potato chips, boil the potatoes until completely soft then blend them with small splashes of the cooking water until you obtain a thick but liquid consistency
2
Preheat the oven to 70°C/gas mark 1/4
3
Spoon the potato mixture into rounds on a baking mat and dry in the oven for approximately 3 hours
4
Preheat a deep fryer to 180°C
5
Fry the potato chips until golden and crispy then drain on kitchen paper
6
For the apple spheres, peel, core and chop the apples and add to a pan with a little water. Cover the pan with cling film and cook until softened
7
Blend the apples and pour into 8 silicone semi-sphere moulds. Place in the freezer until set then press the two halves together to create a sphere. Return to the freezer to set
8
To make the jelly, combine all of the ingredients in a saucepan and bring to the boil. While still hot and unset, dip the frozen apple spheres into the jelly using a toothpick. Repeat 3 times until the ball is well-covered. Store in the fridge to set
  • 1l apple juice, from green apples
  • 1g of ascorbic acid
  • 78g of gelatine
9
For the crumble, caramelise the sugar in a small saucepan over a medium heat, then add the butter, almonds and salt. Leave to cool then blend into a crumb
  • 100g of sugar
  • 100g of butter
  • 50g of almonds
10
Thinly slice the beetroot with a mandoline and cut out circles with a 2cm ring cutter
11
To make the almond granita, mix together all of the ingredients. Squirt the mixture into liquid nitrogen with a kitchen pipette
12
To serve, place the salted almond crumble between place and place the 'apple' on top. Garnish with the potato chips, beetroot, caviar and almond granita
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