Burnt apples with goat's curd, cobnut and watercress
by
- Starter
- Medium
- 4
- 1 hour 15 minutes
PT1H15M
Sharp, clean flavours give this dish an astounding lightness, which means it works brilliantly as a pre-starter. Paul Foster uses Suffolk cider and apple juice for this apple recipe, but any good quality apple juice will do the trick.
Ingredients
Goat's curd
- 500ml of goat's milk
- 10 drops of vegetarian rennet
Apple purée
- 3 Bramley apples , large
- 50g of butter
- 200ml of cider
- sea salt
Burnt apple
- 2 Granny Smith apples
- 30ml of apple juice
Cobnuts
To serve
Equipment
- Blender
- Thermometer
- Sous vide equipment
Method
1
For the goat's curd, heat the goat's milk to 37°C and add the 10 drops of rennet. Remove from the heat and leave to set in the pan
- 500ml of goat's milk
- 10 drops of vegetarian rennet
2
Peel and chop the Bramley apples. Heat the butter in a pan over a medium heat and cook the apples until lightly caramelised. Deglaze with the cider and then transfer to a blender and blitz until smooth. Season with sea salt and pass through a fine strainer
- 3 Bramley apples , large
- 50g of butter
- 200ml of cider
- sea salt
3
Peel the Granny Smith apples and cut into 1cm thick slices. In a hot, dry frying pan, char the apple slices on one side until dark brown. Cut into evenly sized cubes and place in a vacuum pack bag and vacuum on full compression along with the apple juice. This will intensify the flavour as it macerates in the juice
- 2 Granny Smith apples
- 30ml of apple juice
5
To serve, add a spoonful of purée to each plate, place 2 of the apple cubes at either end and spoon the goat’s curd over the top. Chop one cobnut and sprinkle over the top. Grate half of another cobnut over the dish, using a microplane, and finish with 2 sprigs of watercress
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Burnt apples with goat's curd, cobnut and watercress
