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Green Apple Foam Yield: approximately 500g
3 Granny Smith apples, cored and chopped 250g fresh Granny Smith apple juice 30g lemon juice 50g granulated sugar 2 sheets gelatin, bloomed
1. Combine apples, juice, lemon, and sugar in a non-reactive saucepan and bring to a boil. Reduce heat to low and continue to cook, covered, until apples are very soft. 2. Remove from heat, process with an immersion blender and force through a tamis. 3. Add bloomed gelatin, stirring to dissolve. Adjust acidity with more sugar or lemon juice. Strain through a chinois. 4. Transfer to a foam canister, charge, and chill thoroughly before use.
Michael Laiskonis Workbook www.mlaiskonis.com March 2009