Calvados Sorbet in Blown Sugar Apple

Calvados sorbet: Stir the apple juice with the white wine, fold in the glucose, sugar and calvados and freeze in the ice cream maker.

Sugared apple: gradually melt the isomalt sugar in a frying pan directly and without water. When the isomalt is completely dissolved (be careful: the sugar reaches over 150 °C ), pour water and tartaric acid to it and make again to 150 °C in detail.

Pour onto a lightly oiled marble slab and cut into smaller pieces. Be careful not to burn.

Step 1: Repeatedly heat the isomalt sugar under a heat lamp and model a sugar goblet from an isomalt piece weighing about 50-60 g, which is placed warm on the mouthpiece of the bellows.

Step 2: using the bellows, inflate the sugar piece oval and round.

Step 3: Shape the inflated sugar piece into an apple and cool it down again with a cold fan so that the apple retains its shape.

Step 4: The sugar apple is melted vertically with a hot palette. Lightly paint the apple and add a sugar leaf as decoration.

Dried apple slice / apple chips: Slice a compact apple on the slicer 1 mm thick and pull the individual apple slices through a hot sugar broth (104 degrees Celsius ) and place on a silpat mat. Dry in the stove at 80 degrees Celsius for 4-5 hours. After 2 hours the apple slices carefullyi

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