Pink lady apple
A PLAY ON SWEET-SOUR
This entertaining trompe-l'œil created by Christian Escribà plays at reproducing the shape, flavour and inimitable red colour of Pink Lady apples grown in Lleida and Girona. We show you how to prepare it step-by-step.
Tarif
Almond crumble
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Mix all the ingredients in the Kitchenaid using a paddle attachment. When a smooth, even dough is obtained, break up onto a tray and bake in the oven at 180°C for 14 min. |
Apple compote
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Boil the apples with the skin of one apple. When cooked, strain and grind up the apple with the skin and the lemon juice. |
Sautéed apple cubes
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Cut into small cubes, sauté the apple with the butter until cooked and add the cinnamon. Leave to rest. |
Red chocolate
Assembly
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Temper the red chocolate at 28°C. Fill the apple moulds with the red chocolate. Turn and empty the mould to obtain the first outer layer. Make an outer layer with dark chocolate over the red chocolate. Spread a thin layer of white chocolate on top of the reproduction apple slice. When the chocolate is cold cut the apple slice shape with a sharp cutter. Place the crumble in the bottom of the apple. Sprinkle the lime popping candy over the crumble. Add the lychee on top of the lime popping candy. Arrange the sautéed apple cubes on top of the lychee. Fill with the apple compote using a piping bag up to the top edge of the apple. Cover with the white chocolate apple slice and use a cornet and dark chocolate to draw the two apple pips in relief.
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