Name: Apple brioche and zabaione
Total time: 2 h

Ingredients

serves 4

For the brioche dough:

250 g flour
60 g butter
60 g milk
60 g sugar
2 eggs
10 g fresh yeast
4 g salt

For the filling:

2 Golden Delicious apples
100 g shelled walnuts
50 g brown sugar

For the zabaione:

100 g egg yolks
40 g sugar
70 g apple liqueur

Norbert Niederkofler

The celebrity chef, a native of Lutago in the Valle Aurina, introduces the world to the extraordinary flavours of his homeland. And for us, he creates unique dishes, revealing Marlene® apples to you in a completely new way!

More about the person

Reference dish of the competition: Apple kanelbullar with nuts and honey

Preparation

Steps and mise en place:

Remove the tongue from the broth
Portion the tongue
Salt-baking the shallots
Reducing the apple glaze
Plating

Recipe:
Extract the juice from the apples using a juicer. Reduce the juice until it reaches a caramel-like consistency. Cook the veal tongue in a broth with celery, carrot and onion until tender. Once cooked, remove the outer skin and cut into slices about 2 cm thick. Brown the slices with butter, garlic and aromatics, then add the Fuji apple reduction. Cook the shallots on a bed of salt in the oven at 180°C for 20 minutes. Peel and separate into petals. Season the shallots with apple vinegar, salt and pepper.