Apple with liquorice, vanilla, blackberries and 'carquiñolis'
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Made by:Iván Margalef
Ingredients (2 serves)
Apple with liquorice syrup:
- 2 golden apples
- 250 ml. water
- 125 g. sugar
- 3 g. liquorice paste
Vanilla foam:
- 300 ml. liquid cream (35% m.g.)
- 125 ml. milk
- 75 g. sugar
- 3 egg yolks
- ½ vanilla branch
Plating:
- Blackberries
- 'Carquiñolis'
Cooking settings
For the apple with licorice:
- Mode: Steam
- Temperature: 85ºC
- Time: 40 minutes
- Humidity: 100%
Vanilla foam:
- Mode: Steam
- Temperature: 82ºC
- Time: 30 minutes
- Humidity: 100%
Preparation:
Apple with licorice
To prepare the licorice syrup, put the water, sugar and licorice paste in a saucepan and boil until the sugar dissolves. Let cool.Peel and cut the apples in cubes of 1.5 cm on the side.
Put the apple cubes and licorice syrup inside a cooking bag and vacuum pack it with the iSensor vacuum packaging machine. Cook in the mychef oven at 85ºC with 100% humidity for 40 minutes. Cool it.
Vanilla foam
Cut the vanilla branch in half and remove the seeds. Mix the cream, the milk, the sugar, the vanilla beans and the egg yolks in a bowl. Place all in a vacuum bag and pack it with the iSensor vacuum packer in automatic mode.
Bake it in a mychef oven at 82º C with 100% humidity for 30 minutes. Cool and strain it. Fill the siphon to create the foam, screw the capsule and shake it gently.
Plating:
Fill the base of a glass with blackberries. Place the apple cubes and liquorice syrup on top. Arrange the broken 'carquiñolis' and the vanilla foam on top.
