Apple gratin with sea buckthorn sauce
4 servings
80 minutes
The recipe was shared with us by Alexey Gurov, chef of the Musson restaurant, participant of the O2 festival.
1
Make syrup. Mix 200 milliliters of water with cinnamon and 70 grams of sugar. Place on low heat and simmer for 10 minutes after boiling.
- Water: 700 ml
- Ground cinnamon: 10 g
- Sugar: 120 g
2
Clean the apples and slice them very thinly.
- Apple: 780 g
3
In a 'ring' shape, layer sliced apples and brush with cinnamon syrup, then add another layer of apples and syrup. Repeat 10-15 times.
- Apple: 780 g
- Ground cinnamon: 10 g
- Sugar: 120 g
4
Bake for 45 minutes at 180 degrees under foil.
5
In 500 milliliters of water, add sea buckthorn, 50 grams of sugar, and a sprig of rosemary.
- Water: 700 ml
- Sea buckthorn: 300 g
- Sugar: 120 g
- Rosemary: 2 g
6
After boiling, strain and evaporate.
7
Dry the apple peels in the oven for 2 hours at 100 degrees. Blend them in a blender.
8
Cut the gratin in half with a semicircle.
9
Place on a plate, next to it — sea buckthorn sauce.
10
Sprinkle with apple powder and sea buckthorn berries.
- Icing sugar: to taste
- Sea buckthorn: 300 g