For the foam
250g full-fat natural yoghurt
75g icing sugar
125g whipped cream
For the apples
1 Kissabel® apple
3 tablespoons lemon juice
For the crunchy element
1 package of oat crunch
For the apple and saffron jam
1 Orange Kissabel® apple
70g sugar
100ml water
1 lemon
1g saffron powder
Kissabel® cups
For the foam
Take all the cold ingredients directly from the fridge and blend using an electric blender until you achieve a foamy consistency. The cream should be perfectly whipped: be careful not to take it too far as it will turn to butter. For optimum results prepare the foam just before serving or use a siphon.
For the apples
Cut the apples into matchsticks and pour over the lemon juice.
For the apple and saffron jam
Boil the water and sugar then add the thinly sliced apple and the zest of the lemon. Cook until soft, add the saffron and remove from the heat. Leave to cool. Add the lemon juice and finely blend, preferably using a hand blender. Keep refrigerated until plating.
Plating
Take a glass and create a layer of oat crunch, a layer of foam and a layer of jam, and complete with the apple matchsticks at the top.
— FRUIT
Kissabel® apples
Kissabel® has an intense red skin and characteristic lenticels (pigmented dots). However, what really makes this apple special is its bright red flesh and great taste with hints of berries. Kissabel® is much more than a nice name; it is a completely new apple with a new story.
