Green apple, melon & mint "verrine"
Recipe for 70 verrines
Ingredients
Sicoly
Mint
jelly
ingredients :
- 665 g Water
- 8 g Fresh mint
- 42 g Caster sugar
- 25 g Lemon juice
- 10 g Gelatine
process :
Heat water and infuse mint for 30 minutes. Sieve and weight the infused water. Add the necessary quantity of water to obtain back the starting weight.
Add gelatin, sugar and lemon juice and fill in halfway the ‘‘verrine’’ shot glass.
Green apple
sauce
ingredients :
- 1242 g Sicoly® sweetened apple purée
- 100 g Neutral glaze
process :
Mix neutral glazing and SICOLY® green apple purée together.
Pour on top of the mint jelly.
Finishes
Decorate with a ball of green melon, green apple brunoise, a leaf of fresh mint and some cucumber brunoise.