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Asturian cuisine recipes are healthy, tasty, and incredibly diverse. They are an essential part of the Asturian gastronomic universe, characterized by a rich history, strong identity, deep-rooted traditions, exceptional quality of ingredients, and a prominent presence of both natural and human landscapes.
History and tradition undoubtedly contribute to the unmistakable and unique personality of Asturian cuisine, which takes on countless forms and flavors through hundreds of recipes of all kinds.
Within this culinary cosmos, you'll find timeless recipes that have been passed down from generation to generation, as well as innovative creations inspired by the creativity and expertise of their authors, always mindful of the defining features that shape the cuisine of Asturian landscapes.
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The result of the interaction of the various sources that nourish Asturian gastronomy is brilliant and distinctive, making cuisine in Asturias one of the main tourist attractions for both locals and foreigners.
Savoring the Natural Paradise through its multiple and excellent recipes is always a unique experience that takes you on a journey to unforgettable moments and emotions
Low-temperature baked apple with Calvados
Ingredients
Ingredients for the apples:
- 6 small reinette apples
- 100 gr butter
- Lemon and orange peel
- Syrup (1 litre of water with 300 g of sugar)
Ingredients for the apple lacquer:
- 3 reinette apples
- Water
Ingredients for calvados cream:
- 50 g egg yolks
- 100 gr apple juice
- 115 g butter
- 80 gr sugar
- 50 g calvados
- 3 gelatine sheets
Preparation
- Prepare the syrup: combine the water and sugar, bring to the boil and set aside to use cold.
- Peel and core the apples. Place in a casserole with all the ingredients and cook over a very, very low heat for 45 minutes. Set aside.
- Place the apples in a casserole with the water and cook for 1 hour over a low heat. Strain through a chinois and keep the gel obtained.
- Mix the egg yolks and sugar with a whisk.
- Bring the apple juice to the boil and add it to the previous mixture, add the calvados and put on the heat. Just before it comes to the boil, add the gelatine leaves (previously hydrated), remove from the heat when the temperature has dropped a little, add the butter and mix well. Cool and place in a piping bag.
Plating (*):
Place an apple (previously drained of liquid) and warm in the microwave.
Brush with the apple gel.
Fill with calvados cream.
(*) Optional for decoration: mini apples.