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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Apple strudel in textures

Apple strudel in textures
  • 4 x sheet(s) of gelatin
  • 100 ml white wine
  • 3 x vanilla bean(s)
  • 100 ml noilly Prat vermouth
  • 200 ml apple juice
  • 100 ml white port wine
  • 2 x cinnamon sticks
  • 3 x Granny Smith apples
  • 30 g cane sugar
  • 450 ml Granny Smith juice, freshly pressed
  • 350 g Granny Smith puree
  • 500 ml apple sauce

Ingredients:

  • 4 x sheet(s) of gelatin
  • 100 ml white wine
  • 3 x vanilla bean(s)
  • 100 ml noilly Prat vermouth
  • 200 ml apple juice
  • 100 ml white port wine
  • 2 x cinnamon sticks
  • 3 x Granny Smith apples
  • 30 g cane sugar
  • 450 ml Granny Smith juice, freshly pressed
  • 350 g Granny Smith puree
  • 500 ml apple sauce
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Preparation:

Apple sauce:

Cut the apple into cubes, place in a bowl with cold water and a little lemon juice and store in the fridge. Melt the cane sugar in a pot and deglaze with Noilly Prat, port wine and white wine. Scrape out 3 x vanilla beans and add to the pot. Allow to simmer briefly, top up with the apple juice, and then reduce to 200 ml. Add the Granny Smith juice, puree and the cinnamon sticks and bring to the boil. Lastly, pass through a fine sieve.

Set aside 500 ml of the apple sauce for the apple foam.

Apple foam:

Soften gelatin in cold water. Heat 100 ml apple sauce and dissolve the well-squeezed gelatin within. Slowly add the remaining sauce. Pour the mixture into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Chill overnight in the fridge.

 

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