Apple and Coriander Sorbet with Eucalyptus Jelly and Pineapple Tartare in Lemongrass Oil

Summary

Ingredients

For the sorbet:

• 400 g apples (apple pulp), Granny Smith
• 60 g lime juice
• 350 g suar syrup from the apple chip preparation
• 10 g coriander leaves

For the jelly:

• 300 ml water
• 1 tablespoon leaves (eucalyptus leaves), dried
• 10 mint leaves, fresh
• 50 grams sugar
• 4 sheets gelatin
• 1 teaspoon lemon juice

Also: (for the pineapple tartare and lemongrass oil)

• 5 stalks lemongrass
• 100 ml water
• 80 g suar
• 40 g honey
• 3 lime (s)
• 160 ml olive oil, mild
• 1 baby pineapple, 400 g pulp

Also: (for the apple chips)

• 1 apple, Granny Smith
• 250 ml water
• 325 grams sugar

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Instructions

1. The dessert is elaborate, but can easily be prepared in advance.
2. For the apple chips to decorate a Granny Smith apple, cut out the core and plan or cut across 1 mm thin slices.
3. Boil the water with the sugar until the sugar has completely dissolved and let the individual apple slices soak in the hot sugar syrup for about 5 seconds.
4. Drain and let dry on a silicone mat in the oven for 4 hours at 80 degrees. Carefully turn the apple slices every 30 minutes.
5. After drying and cooling, immediately pack airtight in a can.
6. The sugar syrup solution for the apple rings can be used for the apple sorbet. Remove the core from the apples, cut into pieces unpeeled and finely puree together with the lime juice with a hand blender. Add the sugar solution and the coriander leaves and mix for another 30 seconds.
7. Freeze in the ice cream maker and store in the freezer.
8. For the jelly, put the eucalyptus and mint leaves in boiling water and let them steep for 3 minutes. Pour through a sieve and heat the liquid with the sugar again, then dissolve the gelatin in the no longer boiling broth. Add a little lemon juice and let it set in the refrigerator.
9. For the last component, first make the lemongrass oil. Beat the lemongrass and cut into short pieces. Boil in the water and let it steep for 15 minutes.
10. Add 70 mm of the liquid with sugar and let it boil down until a possibly existing sugar thermometer shows 108 degrees. Alternatively, use a spoon to place droplets of the syrup on a plate, pick up with your index finger, press open with your thumb and pull apart again; as soon as a thread of sugar forms between the two fingers, the desired sugar content has been reached.
11. Remove from the fire and stir in the honey.
12. Remove the zest from a lime, squeeze out 100 ml of juice and add both to the sugar solution. Pour in the olive oil and mix with the hand blender until the liquid emulsifies.
13. Peel the pineapple and cut the meat into cubes with an edge length of 5 mm. Marinate in lemongrass oil.
14. Up to this point, the dessert can also be prepared the day before.
15. To serve, first pour a layer of pineapple tartare and marinade into the bowls or glasses. Crush the eucalyptus jelly with a fork and apply a layer of cubed jelly. Finally, put an apple sorbet on top and decorate with an apple chip.

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