Green apple, melon & mint "verrine"

Recipe for 70 verrines


sicoly recipe Green apple, melon & mint
Sicoly chef recipe idea Jean-Sébastien CLAPIE

Recipe idea


TRUNK (HOTEL) Tokyo​

Ingredients

Sicoly


Frozen green apple purée - France

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.