Luigi Scordamaglia
Puff of iced seawaterby Corrado Assenza
Dal Mondo L'Enigma è risolto: il nuovo Albert Adrià a Barcellona
945 g of water 150 g of atomised glucose 150 g di sucrose 90 g of lemon juice 12 g of stabiliser 1,400 g of green apple flesh 250 g of fresh Granny Smith apples 3 g of gelatine
Make a syrup with the water. At 40°C add sugar and at 85°C add stabiliser. Cool the mixture to 4°C, add the fruit. Leave to rest for at least 4 hours. Mix and set the mixer to 17°Brix. Mould and cool to -18°C. Serve.
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