4 people
For the interior of the square apple
800 g apple peel and cores (keep the apple pulp for another dish)
50 g sugar
80 g cider
4 macadamia nuts
salt
pepper
For the outside of the apple
300 g cocoa butter
2 g dry parsley powder
5 g freeze-dried apple
For the white sheet
125 g white chocolate
1 g sweet paprika
1.5 g tandoori masala powder
For the gin and apple stock
100 g apple juice (without straining)
25 g gin
3 g rice vinegar
25 g sugar
For the sweet milk
1 can condensed milk
100 g milk
1 g rosemary
10 g Pennyroyal
In addition
pansy petals and olive oil
For the interior of the square apple
Heat the oven to 170°C. Boil the apple peel and cores with the sugar and cider for an hour. Pass through a sieve to make a purée. Season lightly and pour into a cube-shaped mould; insert a nut into each cube. Freeze them. Once frozen, remove from the moulds and store in the freezer until used.
For the outside of the apple
Melt the cocoa butter up to, but no more than, 50°C. Add the apple and parsley. Using a hypodermic needle, dip the frozen apple cubes in this to form a thin film. Leave to stand in the refrigerator.
For the white sheet
Melt the white chocolate and spread it in a thin layer on a plastic sheet. Sprinkle the mixture of paprika and tandoori powder over the chocolate. Once cold, remove the sheets from the plastic and keep them in the refrigerator.
For the gin and apple stock
Blend the ingredients and set aside.
For the sweet milk
Bring a pan of water to the boil and cook the tin of condensed milk for 30 minutes.
Make an infusion with the milk, rosemary and Pennyroyal, as if it were tea. Strain and mix with the condensed milk at a ratio of 150 g infusion to 45 g milk.
Arrange the apple on a shallow plate and place a pansy on it. In front of it, the white sheet, heated slightly. Drizzle the sweet milk and the gin and apple stock around it. Garnish with a few pansy petals and a little oil.