Three variations of Granny Smith
Source: https://www.gefu.com/rcp_recipe/three-variations-of-granny-smith
Ingredients
| 5 | Granny Smith | |
| 80 | g | Sugar |
| 1 | Vanilla pod | |
| 100 | ml | Milk |
| 200 | ml | Cream |
| 2 | Egg yolk | |
| 3 | Sheet | Gelatin |
| 1 | TL | Pepper |
Preparation
"Three variations of Granny Smith. Translated to English:"
Quarter and core 4 apples, then cut them into rough cubes. Cook them until soft with 30 ml of lemon juice, 60 g of sugar, and 5 tbsp of water. Pass the mixture through a food mill like the FLOTTE LOTTE®, then let it cool.
Soak leaf gelatin in cold water. Split the vanilla pods lengthwise and scrape out the seeds using a teaspoon.
In a large bowl, beat the egg yolks with 20 g of sugar until frothy.
Bring the milk and vanilla seeds to a boil, then remove from heat. Stir in the soaked gelatin until completely dissolved.
Gradually add the milk mixture to the egg yolks while stirring continuously, then fold in 100 g of applesauce.
Whip the cream until stiff peaks form, then gently fold it into the mixture. Divide the mixture into 4 glasses and refrigerate for an hour.
Crush Szechuan pepper with 40 ml of lemon juice in a mortar. Wash the remaining apple thoroughly, remove the core using the PRIMELINE apple corer, then cut it into fine spirals using the SPIRALFIX® spiralizer and marinate it with lemon juice.
Top the cream with applesauce, arrange the apple spirals on top, and serve.
Nutritional values per serving
| Energy | 1.739,0 kJ | |
|---|---|---|
| Calories | 416,0 kcal | |
| Protein | 5,1 g | |
| Fat | 22,7 g | |
| Carbohydrates | 46,2 g |
Organisation
Category
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