Mela V’Olio - Apples and oil

Procedure

For the crumble

• 1

  Combine 110 g of flour with 100 g of almond flour, 100 g of sugar and 10 g of ground cardamom.

• 2

  Add 100 g of butter.

• 3

  Cook at 160° for 15 minutes.

For the sorbet

• 1

  Make a syrup using 265 g of water, 125 g of sugar and 5 g of stabiliser.

• 2

  Add 600 g of green apple purée and 25 g of lime juice.

   

• 3

  Leave to rest in a pacojet beaker

For the ganache

• 1

  Boil 200 g of milk with 8 g of glucose syrup.

• 2

  Add 10 g of gelatin, previously soaked in 50 g of water, 280 g of white chocolate, 375 g of cream, then pour in the Olitalia Extra Virgin Olive Oil.

   

• 3

  Emulsify, leave for 12 hours in the fridge and then whip together.

For the sauce

• 1

  Make a syrup using 180 g of water and 60 g of sugar.

• 2

  Then add the remaining ingredients: 600 g of green apple purée, 50 g of lime juice, 50 g of water, and pour in the Olitalia Extra Virgin Olive Oil.

   

• 3

  Emulsify until you have a glossy mixture.

For the seasoned apple

• 1

  Chop 100 g of green apple into cubes

• 2

  Separately, mix together 150 g of syrup, 5 g of lime zest and 2 cardamom pods.

   

• 3

  Vacuum-seal and set aside.

Plating