Manzana asada a baja temperatura con Calvados

Go to Image Low-temperature baked apple with Calvados

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
  • 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.