Place the plates in the refrigerator. Wash and dry the apples. Don't peel them. Cut them into thin slices 2 mm thick using the mandoline or the vegetable grater.
In the saucepan, make a syrup with the sugar and 1/2 liter of water.
Place the apple slices in the syrup and confit them for 45 minutes at a low boil. Halfway through cooking, heat the oven to 80°C (th.2).
Take out the candied apple slices with the skimmer. Drain them on a wire rack. Cut the apple rings in half to obtain semicircles. Spread them on the plate. Let them dry for an hour on very low heat. Flip them halfway through cooking. They should be crispy and transparent.
When ready to serve, place the scoop of sorbet in the center of each very cold plate.
Reconstitute the shape of an apple by placing the strips vertically all around the sorbet (the wide part "skin side" must be on the outside, the narrow part "core side" must be planted in the sorbet). P>
Serve immediately, placing 2 small verbena leaves on each apple.
Variation:This crystalline can also be made with pears.
This rather fabulous recipe was born a few years ago in the mind of one of our greatest chefs. but it remains unique!
This is a recipe from Michel Trama, the Aubergade ** in Puymirol. Relais &Chateaux.
