Bite Root - Puratos

Ingredients

Working Method

Organic red apple (4 vacuum bag of 400 x 300 mm/85% vacuum)

Remove the tail, peel off apples and remove the center with a round dough cutter of 3 cm
Put 8 apples in a vacuum bag, add 200 gr of beetroot juice, vacuum and seal
In a oven, bake at 80˚C with 100% steam during 25 min.
Let cool down in the bag, remove and drain out the extra juice and reserve it for the jelly

Cream cheese mousse (15gr/apple)

Bring to a boil the Festipak, Passionata, orange zest and vanilla, then add the gelatin and pour over the yoghurt.
Mix and incorporate the lightly whipped cream at around 26˚C
Fill the center of cold apples. Let it set.

Acidulate beetroot & raspberry jelly

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

Raspberry crumble (30gr/plate)

Mix everything together, sprinkle on a tray and bake at 160˚C, open damper, during 20 min
Mix it several time to bake uniformly
Cool down and reserve

Decoration

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

About this Recipe

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