COCKTAIL OF OIL FROM 0º TO 60ºC

INGREDIENTS

Apple water (micro-filtered):  
8 Granny Smith apples
3 sheets gelatine
Pink pepper
Sansho
Lemon zest
Oil air:  
1 l. extra virgin olive oil
5 g. soy lecithin
Lemon zest
Powdered oil:
1 l. extra virgin olive oil                                                     Nitrogen

PREPARATION

Micro-filtered apple water: Liquidise the apples and push through 5 micra filters using a vacuum pump. Infuse the spices and add the gelatine.

Oil air
Heat all the ingredients to 60ºC, then make an emulsion in the blender.

Powdered oil
Place a little nitrogen in a container and sprinkle with olive oil. Allow the nitrogen to evaporate.

TO SERVE

In a cocktail glass, serve first the powdered oil followed by the apple water then the oil air.