APPLE WITH GORGONZOLA AND A CIDER VEIL

INGREDIENTS (serves 4):

Apple:

4 cider apples (Pumarín variety)

50 gr. sugar

2 knobs of butter

Cream of Gorgonzola:

2 eggs

160 gr. sugar

200 gr. whipped cream

400 gr. Gorgonzola cheese

Cider veil:

500 ml. natural cider

3 sheets of gelatin

3 gr. agar-agar

PREPARATION:

Apple: Peel and quarter the apples, then cut the quarters in half again, into 3 cm. pieces, more or less. Place in a non-stick frying pan trying to get all the pieces to touch the bottom of the pan, without being too tightly packed or too separate. Add the butter and sugar evenly. Cover the pan and cook over a high heat without stirring for about 4-5 min. or until the base of the apples has caramelised.

Cream of Gorgonzola: Mix the eggs with the sugar and beat briskly. Add the Gorgonzola making sure that it blends in well and the mixture is creamy. Lastly, gently fold in the whipped cream so that it does not lose volume.

Cider veil: Heat part of the cider over a low heat with the dissolved agar and bring it up to 80ºC (176ºF). Reduce the temperature to 45ºC (113ºF) and then add the sheets of gelatin, softened beforehand in cold water. Add the rest of the cider and pour the mixture into trays, forming a 2 mm thick layer.

TO SERVE:

Group together 8 to 10 pieces of hot apple, with their caramelised side upwards. Cover each of the portions of apple with a cider veil rectangle. Give a burst of heat under the grill so that the veil sticks to the apple. Finish with a few grains of salt on each veil and 2 spoonfuls of cream of Gorgonzola around the apple.