– By Chef Viviana Varese –
Fluo rolled wafer with cream and apple chips, almond velvety cream and raspberry sorbet.
Almond velvety cream
- 163 g milk
- 7 g glucose paste
- 4 g gelatin sheets
- 250 g “Ivoire” white chocolate
- 300 g fresh cream
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.
- 5 “Pink Lady”
- Juice from one lemon
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.
- 1 “Pink Lady” apple
- 200 g water
- 80 g granulated sugar
- 0.6 g citric acid
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.
- 500 g raspberry juice without sugar
- 6 g stabilizer for gelato
- 1000 g water
- 480 g sugar
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°.
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.