Apple with gorgonzola and a vail of apple cider


Apple with gorgonzola and a vail of apple cider
Chef Nacho Manzano
Casa Marcial Restaurant

Ingredients for 4 people

For the apple:

  • 4 cider apples (Pumarín variety)
  • 50 g of sugar
  • 2 knobs of butter

For the cream of Gorgonzola:

  • 2 eggs
  • 160 g of sugar
  • 200 g of whipped cream
  • 400 g of Gorgonzola

For the veil of apple cider:

  • 500 ml of natural cider
  • 3 sheets of gelatin
  • 3 g of agar-agar


For the apple:
Peel and cut the apple in quarters and then every quarter in the middle, to obtain irregular pieces of about 3 cm.
In a non-stick frying pan, place the apple so that all the pieces touch the bottom of the pan, without being too attached or too distant.
Add the butter and sugar and spread it evenly.
Cover the pan and cook over a high heat without mixing for about 4-5 min. or until the apples has caramelized.

For the cream of Gorgonzola:
Mix the eggs with the sugar and beat briskly. Add the Gorgonzola and mix well until the mixture is creamy. Finally add gently the whipped cream to get a sponge cream.

For the veil of apple cider:
Melt the agar-agar on a low heat, pour into a portion of the cider and bring it all up to 80 °C.
Reduce the temperature to 45ºC and then melt the sheets of gelatin, previously soaked in cold water. Add the rest of the cider and pour the mixture into trays, forming a 2 mm thick layer.

Put into the plate:

Group together 8 to 10 pieces of hot apple, with their caramelized side upwards.
Cover each of the portions of apple with a cider veil rectangle. Give a burst of heat near the grill so that the veil sticks to the apple. Garnish with a few grains of salt on each veil.
Pour two spoonfuls of Gorgonzola cream next to the apple.

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