Fresh Apple Puree – Stabilized

Ingredients:

Preparation mode:

1. Use apple trimmings
2. Rinse in sour water for 5 min (500 gr cold water 2 tsp citric acid)
3. Place in to vac bags
4. Cover half way with cold stock syrup ( 1 kg cold water 400 gr caster sugar, cook)
5. Seal
6. Poach at 85 C for 30 min
7. Transfer in to ice bath
8. Drain syrup if needed
9. Add gelcrem and blitz