Bite Root


Working Method

Organic red apple (4 vacuum bag of 400 x 300 mm/85% vacuum)
  1. Remove the tail, peel off apples and remove the center with a round dough cutter of 3 cm
  2. Put 8 apples in a vacuum bag, add 200 gr of beetroot juice, vacuum and seal
  3. In a oven, bake at 80˚C with 100% steam during 25 min.
  4. Let cool down in the bag, remove and drain out the extra juice and reserve it for the jelly

Cream cheese mousse (15gr/apple)
  1. Bring to a boil the Festipak, Passionata, orange zest and vanilla, then add the gelatin and pour over the yoghurt.
  2. Mix and incorporate the lightly whipped cream at around 26˚C
  3. Fill the center of cold apples. Let it set.

Acidulate beetroot & raspberry jelly
  1. Bring to a boil the juice and puree, at 60˚C add pectin mixed with sugar
  2. Stop cooking and cool down around 35˚C, then pour on top of the cream cheese mousse, till the top

Raspberry crumble (30gr/plate)
  1. Mix everything together, sprinkle on a tray and bake at 160˚C, open damper, during 20 min
  2. Mix it several time to bake uniformly
  3. Cool down and reserve

  1. Glaze the whole apple using Miroir Glassage Neutre at 35-37˚C
  2. Decorate using fresh edible cress

About this Recipe

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