507711655-Opera-Patisserie-Cedric-Grolet-1

APPLES
Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 to 3 hours
For the apple shells
8 Gala apples, unpeeled
For the apple sorbet
⅔ cup (125 g) superfine sugar
¼ cup plus 2 teaspoons
(65 g) glucose powder
½ teaspoon (2 g) super neutrose
1 cup (250 g) Granny Smith apple juice
1 tablespoon (15 g) Manzana ®
apple liqueur
For the apple shells
Cut off the top of the apples at three-quarters of their height. Using a
spoon, hollow out the inside, removing the pits and a little flesh, and
set aside. Freeze the apple shells and tops for 2 hours.
For the apple sorbet
Heat ¾ cup plus 2 tablespoons (210 g) of water in a saucepan. Mix
the superfine sugar with the glucose powder and super neutrose,
then sprinkle into the saucepan. Heat to boiling and transfer to a
container. Refrigerate for 2 to 3 hours. When cool, add the Granny
Smith apple juice, the Manzana, ® and the reserved flesh, then mix