Glass of green apple water

(to eat)

Alain Chartier

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.