Apple soup 300 g of Golden Delicious apples in pieces 300 g of sugar syrup (prepared with 2 parts water and 1 part sugar) 60 g of lemon juice 60 g of water
Hazelnut streuzel biscuits 300 g of soft plain flour 300 g of sugar 300 g of hazelnut flour 300 g of cubed butter a pinch of salt
Grappa ice-cream 514 g of milk 117 g of cream 100 g of sugar 24 g of dextrose 41 g of powdered milk 4 g of stabiliser 40 g of grappa
Filo pastry sheets Filo pastry Melted butter
Decorations Sultanas in grappa Toasted pine nuts Cinnamon powder
Apple soup Close the apples in a vacuum with the lemon juice, cook in the microwave for 3/4 minutes. Cool the bag in water and ice. Blend all the ingredients and store at +4 °C.
Hazelnut streuzel biscuits Mix all the ingredients in the planetary mixer, until the mass is smooth. Leave to rest at +4 °C, then spread on a baking sheet and bake at 150 °C for 15 minutes.
Grappa ice-cream Heat the milk and the cream to 45 °C, then add the powdered ingredients mixed together. Heat everything to 85 °C, then cool and add the grappa. Mix and leave to rest for 12 hours. Then process in the ice-cream machine and store at -18 °C.
Filo pastry sheets Roll out the filo pastry, brush with melted butter and cut into 10 cm squares. Fold in half, brush with the melted butter once more and fold again (obtaining a 5 cm square). Bake at 120 °C for 15 minutes.
Pour the apple soup into a bowl, place the sultanas and toasted pine nuts on one side and the crumbled streuzel biscuit on the other, sprinkled with cinnamon. Lastly, spoon the ice-cream over the sultanas and pine nuts and top with a sheet of filo pastry.
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