Antonovsky pie with almond sorbet and salted caramel from Mikhail Simagin

Cooking

Step 1

Peel the apples and cut into 1 cm cubes. Mix apple juice, sugar syrup, cognac, vanilla and cinnamon. Add cubes of apples, mix, marinate for 12 hours. Then boil for a couple of 10 minutes, cool.

Step 2

For the caramel sauce, melt the sugar until brown and add the brandy, some of the brandy will evaporate. Without waiting for complete evaporation, pour in the cream. Boil until smooth so that the caramel is completely dissolved in the cream. Add the vanilla bean cut in half, scrape the seeds into the caramel with the tip of a knife. Cool down.

Step 3

For applesauce, peel the apples, remove the middle from them, chop the flesh as desired, mix with all other ingredients and 75 ml of water. Microwave at maximum power for 4-7 minutes. Puree with a blender.

Step 4

For sour cream cream with a fat content of 22%, invert sugar and glucose, bring to a boil. At the same time, finely chop and melt the chocolate in the microwave. Pour the cream mixture into the melted chocolate, stir until smooth, cool to 28 ° C. Add sour cream, then whipped cream. Now add applesauce to the sour cream.

Step 5

For the almond biscuit, combine egg whites and almond paste, place in a siphon, charge with two cans of N2O, use ordinary disposable plastic cups, fill halfway and microwave at maximum power for 40 seconds.

Step 6

Assemble dessert: mix half of the berries with sour cream. Layer caramel cream-sour cream sauce-biscuit. Decorate with apple cubes. Serve with ice cream.