Mela V’Olio - Apples and oil

by chef Andrea Valentinetti

Serves 4

For the apple and cardamom crumble

  • 110 gr. - Flour
  • 100 gr - Almond flour
  • 100 gr - Sugar
  • 10 gr - Ground cardamom
  • 100 gr - Butter

 

For the green apple sorbet

  • 265 gr. - Water
  • 125 gr - Sugar
  • 5 gr - Stabiliser
  • 600 gr - Green apple purée
  • 25 gr. - Lime juice

 

For the oil ganache

  • 200 gr. - Milk
  • 8 gr. - Glucose syrup
  • 10 gr. - Gelatine powder
  • 50 gr. - Water
  • 280 gr. - White chocolate
  • 375 gr - Cream
  • 110 gr - Olitalia Verdenso unfiltered Extra Virgin Olive Oil

 

For the green apple and oil sauce

  • 230 gr. - Water
  • 60 gr - Sugar
  • 600 gr - Green apple purée
  • 50 gr - Lime juice
  • 110 gr - Olitalia Verdenso unfiltered Extra Virgin Olive Oil

 

For the seasoned apple

  • 100 gr - Green apple
  • 150 gr - Syrup
  • 5 gr - Lime zest
  • 2 - Cardamom pods
Mela V’Olio - Apples and oil 1
Mela V’Olio - Apples and oil 2

Extra virgin oil and olive oil

"Verdenso" unfiltered

See all

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 Verdenso unfiltered 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 Verdenso unfiltered 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

Arrange the almond and cardamom crumble, green apple sauce and small cubes of raw apple on the plate. Place swirls of Olitalia Verdenso unfiltered extra virgin oil ganache around the outside, then arrange the seasoned apple in 3 piles and place a quenelle of green apple sorbet in the centre. Top with dried apple. Finish with a dash of Olitalia Verdenso unfiltered extra virgin olive oil and enjoy.
Mela V’Olio - Apples and oil 3
Chefs

Chef Andrea Valentinetti

Restaurant Radici Restaurant

From classical beginnings studying Hospitality, he refined his skills under Gino Pesce at Acqua Pazza in Ponza, before moving on to La Montecchia and Le Calandre, where he met Erminio Alajmo. A stint spent at the pastry section at Peck, and later at Cracco-Peck, in Milan, was formative. He later met master Denis Dianin, with whom he worked on an extremely exciting project: expanding the pastry section to encompass top quality savoury offerings. From here, the D&G Patisserie Restaurant was born. He went on to run restaurants at Hotel Biri in Padua and Palazzo Viva in Kuala Lumpur, before opening Radici, his own restaurant in the centre of Padua, where the chef presents his own concept of cuisine.

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