Three variations of Granny Smith

Source: https://www.gefu.com/rcp_recipe/three-variations-of-granny-smith

Ingredients

Portions

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.