Different textures of granny smith apple, gin, wasabi, basil cream and yogurt (Pintxo)

3 h
Type of dish: Finger foods, Dessert
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Mustard
Mustard
Nuts
Nuts
Soy
Soy
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Granny Smith apple 0.033 kg
Basil 4.167 g
Basil 10.0 g
Cream 0.033 l
Fish tails 0.5 g
White coating 0.05 kg
Cream of yoghurt 0.017 kg
Water 0.05 l
Basil 8.333 g
Fresh Sosa (Xilitol) 20.0 g
Fish tails 1.5 g
Pure de manzana verde, congelado 0.2 kg
Pure de manzana verde, congelado 0.125 kg
Prosorbete 100 frío Sosa 0.013 g
Sugar 0.006 kg
1.667 g
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Place the cubes (6-8) of gin-blasted apples well drained in the centre of the soup plate.
  • Place two basil ganache buttons around the apple.
  • Pour two yogurt/wasabi buttons between the basil ganache buttons.
  • Place some pieces of the yogurt siphon cake on top of the cream.
  • Carefully put basil leaves or basil sprouts on top of the cream.
  • Arrange a quenelle of the wasabi-green apple sorbet on the apple cubes.
  • Add a little green apple in julienne.
  • Fill a small cold jar with apple soup to accompany the dish.
Nutritional information (1 portion)
Fiber 2.05 g
Saturates 4.77 g
Monounsaturated fatty acids 2.09 g
Polyunsaturated fatty acids 0.24 g
Cholesterol 9.96 mg
Calcium 47.45 mg
Iron 0.53 mg
Zinc 0.27 mg
Vitamin A 42.25 ug
Vitamin C 5.0 g
Folic acid 6.95 ug
Salt (Sodium) 81.03 mg
Sugars 33.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.