Apple granita 125 g baked apple purĂŠe 125 g apple juice
Blend all ingredients and sieve into a deep gastro tray and place it in the freezer. Scrape the apple mixture with a fork and make granita. Store the apple granita in a styrofoam cooler in the freezer.
81 g water
Milk sorbet 200 g sugar 500 g milk 74 g glucose 1 leaf of gelatine
To assemble and serve
Heat sugar, milk and glucose until the sugar is dissolved. Dissolve the soaked gelatine in milk. Let the milk mixture cool and fill it in a paco beaker and place in the freezer. Process the frozen milk mixture on a Pacojet and store in a styrofoam cooler. Store the milk sorbet until serving. Pour liquid nitrogen over a brown meringue, 2 white meringue and 3 grey meringue and crush into bigger pieces with a whisk. Place a spoonful of milk sorbet in the bowl. Spray the apple purĂŠe around the milk sorbet. Cover the milk sorbet and the apple purĂŠe with apple granita. Place a thin layer of rosemary snow on top. Decorate the bowl with frozen meringue and finally sprinkle a teaspoon of rosemary malto on top.