Apple with caviar and iced almond
- Starter
- Medium
- 4
- 4 hours
PT4H
This fun starter from the Cerea Brothers combines a jelly-coated 'apple' with caviar, liquid nitrogen granita and salted almond crumble, providing a riot of textures and contrasting flavours.
Ingredients
Potato chips
- 200g of new potatoes, peeled and chopped
Apple spheres
- 4 Granny Smith apples
Apple jelly
- 1l apple juice, from green apples
- 1g of ascorbic acid
- 78g of gelatine
Almond granita
- 100g of almond paste
- 400g of almonds
- 100g of almond milk
Salted almond crumble
- 100g of sugar
- 100g of butter
- 50g of almonds
- 10g of flaky sea salt
To plate
- 16 tsp caviar
- 1 beetroot , candied variety
Equipment
- Deep-fryer
- Blender
- Liquid nitrogen
- Pipettes
- Mandoline
- 2cm round cutter
- 5cm silicone semi spheres (8)
Method
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
- 200g of new potatoes, peeled and chopped
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
- 4 Granny Smith apples
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
- 1 beetroot , candied variety
11
To make the almond granita, mix together all of the ingredients. Squirt the mixture into liquid nitrogen with a kitchen pipette
- 100g of almond paste
- 400g of almonds
- 100g of almond milk
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
- 16 tsp caviar
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Apple with caviar and iced almond
