Water: 2 dl
Sugar: 70 g
Glucose: 15 g
Granny smith apples: 260 g, de-cored, skin still on
Ascorbic acid: A pinch
Granny smith apples: 1
Green apples: 4 thin sclices
Sugar syrup: 1 dl, 1:1
Ascorbic acid: A pinch
Egg whites: 200 g
All purpose flour: 20 g
Almond praline: 150 g
Whipped cream: 100 g
Custard: 200 g
Milk: 200 g
Sugar: 40 g
Egg yolks: 40 g
White flour: 15 g
Vanilla extract: 1/4 stick
Butter: 50 g
Almond flour: 50 g
Brown sugar: 50 g
All purpose flour: 50 g,
Green apple juice: 450 g
Gelatin: 4 sheets
Sugar syrup: 75 g
Ascorbic acid: A pinch
Green apple juice: 500 g
Glucose: 50 g
Soy lecithin: 4 g
Pine nuts
Raisins
Mint
An exclusive apple strudel recipe, shared by chef Norbert Niederkofler: a traditional dessert recipe, revisited by the chef at St.Hubertus restaurant in Italy
Mix the water, sugar and glucose. Bring to a boil then let cool, obtaining a syrup.
Cut the de-cored apples into pieces and then blend with the syrup and ascorbic acid.
Put into a Pacojet glass and freeze.
Cut the whole apple in half and empty the two halves while keeping the peel intact. Feel them with the sorbet from the Pacojet and keep in freezer. When it’s solid, cut each half into four, obtaining 8 slices of apple.
Place the apple slices into a vacuum sack with the sugar syrup and ascorbic acid. Close, immerse in boiling water for 2 minutes and then cool in ice water. Remove the apple slices, dry well, put onto a Silpat and place in a food dryer until they are crispy.
Mix together the egg white, flour and the almond praline, then place in siphon with 4 gas capsules. Let rest for around 1 hour, then siphon the mixture into a microwave safe container. Cook in microwave for 15 seconds.
Beat the egg whites with the sugar, stir in the starch and then add the milk.
Place on the stovetop and bring to a boil while stirring over a low flame, as you would for a pastry cream.
Let cool and then gently stir in the whipped cream.
Mix the pieces of butter with the other ingredients. Pass through a not-to-fine pastry sieve and then freeze. While still frozen, bake at 160° C for 15 minutes.
The Interior Apple Foam
Soak the gelatin in cold water. Make a small amount of apple juice tepid and then soak and squeeze out the gelatin sheets. Add the remaining ingredients and put the mixtures into a siphon with two gas capsules. Let rest for a few hours.
The Exterior Apple Foam
Mix the three ingredients and heat until reaching 30°C. Then pour the mixture into a pastry pouch and inflate until reaching the desired dimension (about 7 cm in diameter).
Close the pouch and let cool with liquid nitrogen: the interior liquid will solidify and you will obtain an apple juice sphere. Keep at a temperature below -32°C, then remove the sphere from the pouch, put a small cut into the lower part and fill with the apple foam.
On the plate, arrange in an orderly manner the slices of apple sorbet with the crispy chips, the siphoned cookie, the chantilly cream, the apple sphere placed on the crumble, the rum raisins and the pine nuts. Top with the mint tips.
