Category: Fruits

Clean apples Scoop small apple balls Make caramel from wet Add apples and cook until tender Add soaked gelatin Use silicone moulds – put cooked apple and cover with caramel jelly Set and freeze. Demould from frozen Use for brûlée here Apple trimming use to make caramelised apple puree

Sous vide at 62C for 45 min Once cooked remove to ice cold water bath Used for this vegan rhubarb dessert

Poached pear halves Clean, half and core pears Bleach with sour water Vac pack with stock syrup Sous-vide at 80 C for 15-20 min until pear soft. Transfer in to ice bath Store refrigerated for 3-4 weeks, once bag opened use up in 4 days. Poached pear puree Use on…