Smith

By corlear

Ingredients

• For the apple juice:
• 4.4 lb Granny Smith apples
• For the apple juice and calvados:
• 1/2 cup calvados
• 2 cups apple juice (see previous step)
• For the apple foam:
• 11/4 cup apple juice (see previous step)
• 3/4 sheets gelatin (previously rehydrated in cold water)
• 1 1-pint ISI foaming canister
• 2 N|2O cartridges

Details

Servings 10

Preparation

Step 1

For the apple juice:
1. Fill a dish with boiling water.
2. Core the apples and cut them into eighths.
3. Plunge the apples in boiling water for 5 seconds. Drain and cool in iced water.
4. Liquefy the apple and put the liquid in a tall, narrow dish.
5. Leave to rest in the freezer so that the impurities solidify on top and are easier to extract.
6. Remove the impurities with a slotted spoon.
7. Sieve the apple juice. Keep 2 cups to mix with the calvados and 1 cup for the foam.

For the apple juice and calvados:
1. Mix the apple juice with the calvados.
2. Keep in the fridge (40ºF).

For the apple foam:
1. Heat a ¼ of the apple juice and dissolve the gelatin in it.
2. Remove from the heat and add the rest of the apple juice.
3. Strain and fill the canister using a funnel.
4. Foam and leave to rest in the fridge for 2 hours.

Final Steps & Preparation:
1. Fill ¾ of a tall, narrow glass with the calvados and apple juice.
2. Top the glass with the apple foam.