PINK LADY® APPLE PALACE

Preparation

1. Rehydrate the gelatine in icy water for 10 minutes, then drain it off.
2. Scrape out the vanilla seeds.
3. Bring the first batch of whipping cream and the vanilla seeds to boil, add the gelatine, the salt, and pour onto the white chocolate.
4. Mix well, and add the second batch of cold whipping cream.
5. Cover with cling film in direct contact and leave in the refrigerator for 5 hours.

Preparation

1. Peel the apples and keep the peelings.
2. Take 3 of the apples, and cut out 2 pretty halves on each side of the core.
3. Use the fourth apple to make 18 small apple balls with a Parisienne scoop, and plunge them into the lemon juice.
4. Keep all the peelings in order to make the compote.

Preparation

1. Bring the water and sugar to boil, plunge the apple peelings and cores into the mixture, and add the lemon juice.
2. Cover and leave to infuse for around 2 hours, then strain.

Preparation

1. Make a dry caramel with the sugar, while letting the apple syrup cool down.
2. Deglaze the caramel with the lukewarm syrup.
3. Pour an about 0,5 cm layer of liquid caramel into a dish.
4. Place the apple halves in the dish with the caramel.
5. Gently grind the cardamom seeds and add them to the caramel.
6. Cover the dish with aluminium foil and cook for 40 minutes at 180ºC.
7. Remove the cardamom seeds.

Preparation

1. Use the trimmings from the apple halves, roughly chop them and cook them along with all the other ingredients over low heat, stir regularly.
2. Remove the cardamom seeds, adjust the texture by adding apple syrup until the texture is smooth enough.

Preparation

1. Sift the sugar and ground nuts.
2. Whisk the egg whites with an electric mixer and stiffen with the sugar.
3. Gently add the ground nuts and icing sugar using a rubber spatula, then mix with the melted butter.
4. Spread finely on a baking sheet, letting the mixture slightly lose volume, and bake for 8 minutes at 180ºC.

Preparation

1. Mix the softened butter with the flour, sugar, vanilla and salt, then add the ground almonds.
2. Spread a 2.5 cm layer of the mixture between two baking sheets.
3. Let it set, then cut out 5 cm diameter circles.
4. Place them on a baking sheet and bake for 17 minutes at 160ºC.

Preparation

1. Mix the dry sugar and agar-agar, heat the apple syrup and add the sugar and agar mixture.
2. Boil for 1 minute.