We are delighted to publish a Green-Apple-Recipe by NORBERT NIEDERKOFLER, executive chef at the Restaurant St. Hubertus – Rosa Alpina Hotel & Spa, Southtyrol.

// Ingredients for 4

APPLE SAUCE
Nr 2 gelatin sheets
½ lemon, juice
550 ml Granny Smith apple juice
70 gr syrup

APPLE MOUSSE
Nr 4 gelatin sheets
50 ml Calvados
400 ml Granny Smith apple juice
75 gr Sugar syrup
½ lemon, juice
Nr 2 siphon gas recharge

APPLE SORBET
350 ml Granny Smith apple juice
100 ml white wine
20 ml lemon juice
70 gr sugar
50 gr glucose
30 ml Calvados
Nr 1 Granny Smith apple

TURNOVER PASTRY
500 gr all-purpose flour
60 ml milk
60 ml vegetable oil
60 ml water
Nr 1 Rhum tablespoon
50 gr Sugar
Nr 2 egg yolks
Nr 1 egg
vanilla extract
salt
oil for deep-frying
powdered sugar

TURNOVER FILLING
Nr 3 Marlene Granny Smith apples
50 gr gelling sugar
20 ml lemon juice
15 ml Calvados
100 ml white wine
75 ml juice of Marlene Granny Smith apple
Nr 1 pinch ground cinnamon
10 gr honey

Apple sauce
Soak the gelatin in a small amount of water. Remove the gelatin and squeeze out the water. Place the gelatin in lemon juice and stir until it dissolves. Add the others ingredients and mix well. Place the mixture in a bowl and let it gel in the refrigerator.

Apple mousse
Soak the gelatin in water. Warm the Calvados. Remove the gelatin and squeeze out the water. Add the gelatin to the warm Calvados and stir until it dissolves. Add the other ingredients and mix well. Place the mixture in a siphon charged with 2 gas cartridges. Place the siphon in the refrigerator and let it rest for 2–3 hours.
For the sorbet, mix together the apple juice, white wine, and lemon juice. Heat the sugar, glucose, and Calvados. Add the first mixture to the second and stir. Place the mixture in the ice cream maker and prepare according to the manufacturer’s directions. Core the apple and carefully scoop out the pulp, making sure to keep the peel intact. Fill the scooped out apple with the sorbet and place it in the freezer.

Turnover
Combine the ingredients for the pastry and knead into smooth dough. Cover the dough and let it sit in a cool place for 30 minutes. Roll out the dough and cut it into squares. For the turnover filling, dice the apples. Mix together the remaining ingredients and cook until the sauce has reduced by half. Pour the liquid over the diced apples and bring to a boil. Let the sauce cool and place a spoonful of the filling on the dough squares. Fold over the pastry to form a triangle and carefully pinch the edges. Fry the triangles in oil. Use a slotted spoon to remove the turnovers when they turn golden and let them drain on paper towels.
Serve the gelled sauce on a plate covered with slices of the sorbet-filled apple and the mousse. Accompany with turnovers sprinkled with powdered sugar.