As versatile as it is tasty, apple purée is delicious in both sweet desserts and savoury mains. It goes particularly well with roast pork and ham hock terrine. There are great benefits to making apple purée with fruit that has been cooked sous vide. Cooking sous vide locks in flavour and, unlike cooking over direct heat in a saucepan, there is no risk of the apple catching, colouring or burning. The result is a beautifully pale and clean tasting purée.
- Preheat the water bath to a temperature of 80⁰C.
- Skin and core the apples, then thinly slice and seal inside a vacuum bag.
- Place the bag in the water bath and leave to cook for 30 minutes.
- After this time, empty the vacuum bag into a blender and mix until thoroughly puréed.
- To finish, strain the blitzed apple through a fine sieve. If preparing in advance, immediately pour the strained purée into a bowl or container surrounded with ice. Seal the container with a layer of cling film and leave to cool, then store in the fridge until needed.
You can enhance the flavour of the purée by adding extra ingredients to the vacuum bag. To make a tangy savoury purée, add a dash of mustard or horseradish or, if you fancy something sweet, mix the apple with sugar or honey. For a spiced apple purée, throw in a grating of cinnamon or nutmeg.
Simon Hulstone serves his apple purée in a heaty savoury dish with Pork belly and sprouting broccoli while George Blogg uses his to make a delicious Caramelised white chocolate mousse, apple purée and cinnamon dessert, which harmoniously combines sweet, spicy and tart flavours.
Recipe courtesy of www.greatbritishchefs.com