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Amuse Bouche
Compressed Fuji flower, “Oloroso” sherry wine & its granita
difficulty
medium
apple
Fuji
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
chef-oliver-pe-a-luque-teatro-02
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.
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.