Apple with caviar and iced almond


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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

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
Preheat the oven to 70°C/gas mark 1/4
Spoon the potato mixture into rounds on a baking mat and dry in the oven for approximately 3 hours
Preheat a deep fryer to 180°C
Fry the potato chips until golden and crispy then drain on kitchen paper
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
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
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
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
Thinly slice the beetroot with a mandoline and cut out circles with a 2cm ring cutter
To make the almond granita, mix together all of the ingredients. Squirt the mixture into liquid nitrogen with a kitchen pipette
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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