Frozen Maple and Sous Vide Apple Recipe

Dessert
medium
4
14 hours

PT14H

Nuno Mendes creates a zingy, refreshing dessert of green apple and the spiky Japanese herb, shiso, with a creamy maple syrup panna cotta and meringue. Time to dust off the sous-vide equipment for this exciting recipe!

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Ingredients

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Imperial

Apple brunoise

2 Granny Smith apples
100ml of apple juice

Panna cotta

5 sheets of gold gelatine
50g of caster sugar
250ml of apple juice
375ml of double cream
250ml of milk
65ml of maple syrup
1 dash of yuzu juice

Dried meringue

500g of caster sugar
250ml of water
7 egg whites

Shiso granita

500ml of water
100g of caster sugar
1 lemon, juice only
200g of shiso cress leaves

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Fine sieve
Blender
Thermometer
Baking parchment
Sous vide equipment

Method

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For the dried meringue, bring the sugar and water to the boil and heat to 212°C

500g of caster sugar
250ml of water

In a separate bowl, whisk the egg whites to soft peaks. Slowly pour the syrup into the egg whites while still beating and allow to cool down and stiffen

7 egg whites

Spread on a baking parchment-lined baking tray and dry in the oven at a very, very low heat overnight

For the panna cotta, soak the gelatine in cold water for 5 minutes to soften. In a pan, dissolve the sugar in the apple juice

5 sheets of gold gelatine
50g of caster sugar
250ml of apple juice

Whisk the soaked gelatine, cream, milk, maple syrup and yuzu juice into the apple juice until completely blended

375ml of double cream
250ml of milk
65ml of maple syrup
1 dash of yuzu juice

Churn the mixture in an ice cream machine

Next make an apple brunoise. Peel and pare the apples and cut into small cubes

2 Granny Smith apples

Place the apple into vacuum bags and add the apple juice. Sous vide for 10 minutes at 75°C. Cool immediately

100ml of apple juice

For the shiso granita, gently heat the water in a small saucepan, dissolve the sugar and add the lemon juice. Cool down and place in the freezer

500ml of water
100g of caster sugar
1 lemon, juice only

Once the mixture is frozen, blitz with the shiso leaves in a blender until the mixture is bright green. Pass through a fine sieve to remove any flecks

200g of shiso cress leaves

Freeze the mixture but remove from the freezer every 20 minutes and whisk until you get a granita consistency

To plate, place 1 teaspoon of apple brunoise in each bowl, add a scoop of panna cotta and pour 1 tablespoon of granita on top. Finish with some crushed dried meringue

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Nuno Mendes

For a chef, having mentors like Jean-Georges Vongerichten and Ferran Adrià must be akin to taking music classes with Chopin and Brahms. Nuno Mendes' London restaurant demonstrates the qualities of ambition that most good protégés possess.