skip to Main Content

Sweet apple

Bussy proposes a recipe signed by the starred chef Viviana Varese: fluo rolled wafer with cream and apple chips, almond velvety cream and raspberry sorbet.

Almond velvety cream

Ingredients

163 g milk
7 g glucose paste
4 g gelatin sheets
250 g “Ivoire” white chocolate
300 g fresh cream

Method

In a saucepan, boil the milk with the glucose and pour it over the chopped chocolate slowly. Make an emulsion and add the gelatin previously rehydrated in water and ice. Emulsify well and add the cold cream while continuing to stir. Keep it in the refrigerator for at least 8 hours.

Apple cream

Ingredients

5 “Pink Lady”
Juice from one lemon

Method

Wash the apples thoroughly and cut them into cubes. Put them in a saucepan together with the lemon juice and cook until they become soft. Pass them through a sieve and let them cool.

Apple chips

Ingredients

1 “Pink Lady” apple
200 g water
80 g granulated sugar
0.6 g citric acid

Method

Cut the apple to very thin slices. Make a syrup of water and sugar and, once cold, put it in a vacuum bag and add the apple slices and citric acid and cook them in boiling water for 2 minutes. Leave to chill, then open the bag and place the apple slices on a tray covered with baking sheet and bake in the oven at 50° for 50 minutes. Keep the apple slices well separated untiluse.

Raspberry sorbet

Ingredients

500 g raspberry juice without sugar
6 g stabilizer for gelato
1000 g water
480 g sugar

Method

In a saucepan, boil the water and the sugar and leave to cool.
Add the stabilizer to the syrup and mix well. Add the juice by emulsifying using a blender and keep it in the refrigerator for at least one night. The day after, emulsify well and batch in the bach freezer. Keep it in the freezer at -16°.

Preparation

Pour a little apple cream and a base of grains, fill the rolled wafer with the almondvelvety cream. Decorate everything with the apple chips, the almonds, the edibleflowers, and accompany with a rasberrysorbet quenelle.

Back To Top