Pomme Soufflee

Pomme soufflée de sucre acidulé, sablé breton à la fleur de sel

Légèreté de Granny Smith

Isomalt for the pomme soufflée :
500gr isomal5 gr citric acid
0.5 gr green food coloring

Espuma of Granny Smith apple
500 gr apple pulp
150 gr liquid cream
150 gr granulated sugar
7 gr agar-agar

Sablé Breton
80gr egg yolk
160gr sugar
180gr softened butter
4gr salt
240gr flour
16 gr baking powder
5gr fleur de sel

Gelée de pomme verte (green apple jelly)
500gr apple pulp
100gr apple brunoise
15gr Gelatin

Sorbet green apple
500gr apple with skin
135gr sugar
70gr powder glucose
145gr water

Directions :

Step 1 Cook isomalt at 190 degrés celsius then add the citric acid, the coloring and the golden powder.

Step 2 Place isomalt under the sugar lamp then make the apples with a pump.

Step 3 Store them in a sealed box with silice gel.

Step 4 Prepare the gelée de pomme. Step 5 Prepare the sorbet pomme : Make a syrup with the water, sugar and the glucose powder, then let it chill. Then mix it with the blender with the apples. Step 6 Make the espuma by mixing the apples with water and part of the sugar. When finished, strain.

Step 7 Boil the cream, the rest of the sugar and the agar, then add the apple puree.

Step 8 Cook the sablé breton 5mm thick à 150 degrees celsius, then cut it with the same tool used to cut the pomme soufflée.

Step 9 Set the apple soufflé by filling it to half with the espuma, then add the brunoise (diced apple flamed with calvados),
and a bit of the sorbet, add apple jelly cubes and close off with sablés. Step 10 Serve with fleur de sel caramel sauce.