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Granny Smith apple, quince and date chutney
Apple, quince and date chutney
2 medium-sized quinces
1 Granny Smith apple
50 gr dates
50 ml balsamic vinegar
50 gr sugar
1 star anise
1 cinnamon stick
1 chilli pepper
10 black peppercorns
For the syrup:
200 gr sugar
250 ml of water
For the sorbet:
3 Granny Smith apples
30 ml lemon juice
250 ml syrup
1 egg white slightly beaten
240 gr wheat flour (all-purpose)
35 gr very finely ground almonds (almond flour)
95 gr icing sugar
120 gr unsalted butter, cold and diced
a pinch of salt
1 whole egg, cold
Moroccan chef Najat Kaanache shows us how sophisticated cuisine goes far beyond the borders of countries with a classic gastronomic tradition, such as France. Influences from both Spanish cuisine and her homeland can be found in her menu based around Marlene® apples.
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Granny Smith apple, quince and date chutney with aniseed and cardamom
Chutney di mela, mela cotogna e datteri
Place a saucepan on the stove and incorporate the vinegar, sugar, apple and quinces cut into approx. 2 cm cubes, dates and spices.
Stir well to allow the apple and quince to release their juices. Let it cook until boiling.
Once it has come to a boil, simply lower the heat and simmer for about 25-30 minutes until the whole mixture is very tender. Then cover it to prevent the liquid from evaporating and let the sugar caramelize.
Allow to cool and set aside.
First, prepare the syrup.
Place 200 gr of sugar and 250 ml of water in a saucepan over medium-high heat. Stir occasionally until the sugar has dissolved.
Remove the saucepan from the heat and allow the syrup to cool. Then transfer it to a bowl and place it in the fridge until completely cool.
Now prepare the sorbet.
First, wash and cut three Granny Smith apples into quarters, and blend at high speed until obtaining approx a cup and a quarter of juice.
To enhance the flavour of the apple, add two tablespoons of lemon juice.
Then, add one cup of the previously prepared syrup to the apple juice, increasing or decreasing the amount according to taste
Separate the white from the yolk of an egg. Beat the egg white and add it to the previous mixture. The main function of the egg white is to aerate the sorbet during freezing.
Switch on the ice cream maker and pour in the sorbet.
If it is firm enough, the sorbet can be served immediately. If not, it is better to freeze it until it thickens.
In the bowl of the mixer, pour the wheat flour, almond flour, icing sugar, salt and butter, i.e. all ingredients except the egg. Mix on medium speed until a sandy texture mixed with slightly thicker crumbs is obtained.
Next, incorporate the beaten egg.
Continue mixing until all the ingredients are blended into a cohesive dough that easily pulls away from the sides of the bowl.
A sort of irregular ball should begin to form.
At this point, switch off the mixer, place the dough on a sheet of baking paper and use your hands to shape it into a regular ball. Place another sheet of baking paper on top and roll out the dough with a rolling pin until it is about 3 mm thick.
Once the sablé dough is evenly rolled out, let it rest in the refrigerator for about 20-30 minutes.
Meanwhile, preheat the oven to 160 °C. The sablé dough must be very very cold in order to work smoothly.
Transferring the sablé dough into the baking tins
Remove the sablé dough from the refrigerator. Take the ring from each mould and place it on a baking tray lined with a sheet of baking paper or a silicone mat. Insert the disc of dough into the ring to form the base of the cake.
By using a ruler and knife, cut out a strip of pastry to fit the circumference of the ring. Remove any excess dough. Press the pastry along the edges with your fingers so that it fits snugly into the mould.
Use a small knife to remove any pastry that leaks out from the edges of the mould. Use a fork to prick the entire cake base and leave it again in the refrigerator for about 10 minutes.
For single-portion cakes of about 7-8 cm, bake in the oven for about 15 minutes. For slightly larger cakes, increase the baking time by a few minutes. When cooked, the cakes should be light to a medium golden brown. Remove from the oven, wait a few minutes to avoid burning and remove the mould. Allow cooling completely on a rack.
First, place 8 apple slices next to each other in a plastic wrap, then roll them up to form a rose and set aside. Meanwhile, place the sablé tarts on a tray, fill them with chutney, place the apple rose on top and set them aside. Brush the base of each plate with chocolate, place the apple rose and apple sorbet on top and decorate with icing sugar. Serve.
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