Green Apple Cold Salad

Ingredients

• 1 sheet filo dough (or strudel dough)
• 1 tbsp heavy cream
• 60 g whole cane sugar (3 tbsp)
• 0.5 tsp cinnamon
• 100 ml apple juice
• 5 g agar-agar
• 40 g mixed nuts (e.g., almonds, macadamia, cashew)
• 1 Organic lemon
• 4 green apples
• 100 ml sparkling water
• 1 handful edible flowers (e.g., geraniums, rose petals, daisies)
• Also: ice cubes

Instructions

1. 1.

   Brush filo dough with 1 tsp cream, fold and brush again. Cut into 4 wide strips.

2. 2.

   Mix 1 tsp whole cane sugar with cinnamon and sprinkle over the dough strips. Line a baking sheet with parchment paper.

3. 3.

   Bake the dough strips in a preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) until crisp according to package instructions. Let the crisps cool on a wire rack.

4. 4.

   Meanwhile, boil 2 tbsp sugar with apple juice, 100 ml water and agar-agar in a small pot. Remove from heat.

5. 5.

   Fill a bowl with cold water and ice cubes. Place the pot inside and whisk the liquid into a slushy consistency with a whisk.

6. 6.

   Coarsely chop the nuts and toast them in a dry pan without fat. Add the remaining sugar and let it caramelize until golden brown.

7. 7.

   Place the nut caramel (crocant) on parchment paper, cool, then break into large pieces.

8. 8.

   Rinse the lemon hot, pat dry, halve and juice. Thinly peel one half with a microplane and cut into julienne strips.

9. 9.

   Wash apples, quarter, core and dice them, immediately mix in a bowl with lemon juice.

10. 10.

    Puree apple cubes with an immersion blender until smooth and stir into the cold base.

11. 11.

    Gently shake the flowers to remove any insects but do not wash them.

12. 12.

    Fill the cold base with sparkling water and divide among 4 deep plates. Garnish with lemon julienne and flowers, serve with crocant and crisps.