Name: Compressed Fuji flower, “Oloroso” sherry wine & its granita
Prep time: 1 min
Total time: 45 min

Ingredients

serves 4

FOR THE FUJI APPLE FLOWER

2 Marlene Fuji apple
100 gr beetroot juice
50 gr Marlene Fuji apple juice
50 gr lime juice
20 gr Sherry “Oloroso”

FOR THE GRANITA

100 gr Marlene Fuji apple juice
20 gr “Oloroso ” sherry wine
10 gr lime juice
1 gr gelatine sheet

OTHERS

Sesame paste
Dill leaves
Bowl with ice

Óliver Peña Luque

Oliver Peña Luque is a true matador in the Spanish gastronomic scene. With no less than 3 Michelin stars to his credit, he is capable of creating truly unique culinary experiences. He has demonstrated his skills with a menu based around Marlene® apples.

More about the person

Compressed Fuji flower, “Oloroso” sherry wine & its granita

Preparation

Mix beetroot juice, fuji apple juice, lime juice and sherry wine in a bowl.
Peel the apples and pass them through a water bath with ascorbic acid to prevent them from turning brown.
Cut apple slices 2cm thick and punch each sheet with the flower-shaped cookie cutter ring.
Pierce the center of the flower with a Parisian spoon.
Put the fuji flowers in the bowl with the mixture of liquids and use the vacuum machine to seal a minimum of 3 times.

Heat 20 gr. of apple juice and melt the previously hydrated gelatin sheet.
Mix with the rest of the ingredients and freeze in an airtight container.

Presentation

Drain the compressed Marlene Fuji apples on absorbent paper.
Place a small spoonful of sesame paste in the central hole.
Grate some apple granita finely with a fork and place in the center of the flower.
Finish with a dill leaf and serve immediately.