Preparation time: 20 minutes
Recipe by Cyril Paysserand
Apple and ginger marmalade :
- 4 Blue Whale Granny Smith apples
- 25 g ginger
- 50 g butter
- 50 g sugar
Raspberry marmalade :
- 200 g raspberries
- 30 g sugar
- 1.5 leaves of gelatine
Green apple granite :
- The juice of 3 Granny Smith apples
- 75 g sugar
- 75 g water (for syrup)
- A dash of lemon juice
Fry the diced Granny Smith apples and chopped ginger in the butter and sugar, making sure the apples remain slightly firm, then set aside.
Boil the raspberries and sugar for 3 minutes until they boil, remove from the heat and add the previously soaked gelatine and cool.
Use a juice extractor to juice 3 Granny Smith apples then add the syrup and lemon juice and skim.
Deep-freeze for 12 hours, stirring regularly throughout the first 3 to 4 hours.
The syrup being made by boiling water and sugar, it is essential that you add it only when cold.