Serves 10
Ingredients
Green apple juice
500g Granny Smith apples
1 l water
11.25gascorbic powder
Apple wasabi paste
80ml green apple juice
40g wasabi paste
Apple wasabi ostie
400g green apple juice
10g apple wasabi paste
2 gelatin leaves
Method
Green apple juice
Start by mixing 10g of the ascorbic power with the water, using a hand blender. Set aside and chill. Wash the Granny Smith apples. Slice from top to bottom, skin on, 2cm thick. Reserve the slices in the ascorbic water mix, discarding the apple core. Juice the apple slices using a centrifuge juicer. Add the remaining 1.25g of the ascorbic powder to the mix, whisk, then pass through a fine mesh chinois.
Apple wasabi paste
Mix all of the ingredients together until fully incorporated, then pass through a fine mesh chinois and set aside until required.
Apple wasabi ostie
Mix the green apple juice and the apple wasabi paste together. Dissolve the gelatin in a small amount of the mix. Blend all of the ingredients together using a hand blender. Pass through a fine mesh chinois. Fill the bottom of a freezer tray with the apple wasabi mix to 40mm deep. Leave to set and freeze. Cut into circles, 30mm in diameter, with a round cutter. Serve frozen.