Compressed Green Apple Fettuccini
TBD Cook Time:
TBD Ready Time:
1 hrs, 30 min
- 4 Green Apple, peeled
- 150 ml Sweet Wine
- 1 Vanilla Pod
- 100 g Macadamia Nut, roughly chopped
- 100 g Butter
- 150 g Sugar
- 100 g Flour
- 75 ml Extra Virgin Olive Oil
- 200 ml Cream
- 2 Egg Yolk
è Thinly slice the green apple. Seal in a vacuum bag with sweet wine and vanilla. Poach in hot fusionchef waterbath at 185 °F (85° C) for 30 minutes. Remove from heat and cool the bag in iced water. Set aside.
è Combine the macadamia nut, butter, flour and 100 grams of sugar. Lay the mixture on lightly greased baking tray. Bake at 320 °F (160 °C) for 20 minutes till the crumble is golden brown. Remove from oven and allow to cool. Set aside. Once cool, break up the crumble.
è Warm the cream in pot over medium heat. In a metal bowl, whisk the egg yolks with the remaining sugar. Once the cream starts to simmer, remove from heat. Slowly incorporate the cream to the egg mixture while whisking. Place the bowl over a bain marie. Continue to whisk the mixture in a “figure 8” movement till it is viscous enough to coat the back of a spoon. Remove from bain marie. Place the bowl in iced water. Slowly incorporate the olive oil and avoid the emulsion from splitting.
è Separate the apple fettuccine from the syrup. Reserve the syrup for garnish. Twirl the apple using a carving fork and place onto the plate. Top with macadamia crumble. Garnish with crème anglaise and syrup.
This recipe was generously provided by Emmanuel Stroobant .
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