For 4 people 300 g of green apple 400 g of red peppers 100 g of blackcurrant purée 300 ml of Beaumé 28% syrup 20 g of scallion 50 ml of milk 10 ml of extra virgin olive oil salt 3 g of fresh lemon balm (about 4 tufts)
Cut the apple in half using the special machine in order to obtain the green apple “tajarin”; place them in a hermetically sealed container and cover with the syrup. Place in the fridge.
Roast the whole peppers in the oven and when they are cooked, arrange them in a bowl and cover them with kitchen film. When cool, peel them and remove the seeds. Cut the pulp into small pieces and stew them in a pan with the scallion and a little extra virgin olive oil; pour over the milk and cook for a few minutes.
Pour everything into a mixer and add a spoonful of syrup taken from the apple tagliolini preserve.
Pour a little pepper purée into a bowl, surround with the blackcurrant purée. Drain the apple tagliolini from the syrup, make into a nest and place them in the centre of the plate.
Garnish with fresh lemon balm tufts.
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