For the apple water
Ingredients
- 10 ea Granny smith apples
Directions
- 1 Wash, core and liquefy the apples.
- 2 Save the juice in a tall and narrow container, to decant the pulp so that floats on the surface.
- 3 Remove the pulp from the juice and strain the juice through a colander with paper, until crystal-clear apple water is obtained.
For the apple granita
Ingredients
- 120 g Apple water (see above)
- 5 g Fresh lemon juice
- 2 sheet Gelatin sheets (2 g each, previously soaked in cold water)
Directions
- 1 Heat the apple water and melt the drained gelatin in it.
- 2 Add the remaining apple water and lemon juice.
- 3 Pour into a container and freeze.
- 4 Once frozen, using a fork to scrape the surface to obtain the texture of granita
- 5 Keep in the freezer.
For the turnip with apple and GochuJang
Ingredients
- 1 ea Small white turnip
- 100 g Apple water (see above)
- 2 g Lemon juice
- 10 g Gochujang, Korean Chili Paste
Directions
- 1 Blend the apple water, lemon juice, and Hot Pepper Paste(Gochujang).
- 2 Peel and finely slice the turnip using a mandolin (you will only need 8 slices).
- 3 Add the turnip slices to the juice and vacuum seal.
- 4 Refrigerate for 6 hours.
For the oysters
Ingredients
- 4 ea Large oysters
Directions
- 1 Open the fresh oysters using an oyster knife.
- 2 Separate the body from the shell using the oyster knife, making sure not to tear the muscle.
- 3 Store them in the refrigerator.
Presentaion
Ingredients
- 200 g Very cold Irish cider
- 12 g Ssamjang, Korean Soybean Dipping Paste
- 4 leaf Fresh fennel
Directions
- 1 Place 20 g of apple granita in each oyster shell.
- 2 Place the oyster flesh on top.
- 3 Place 2 slices of pickled turnip over the mollusk. On one side of this, apply a dot of Hot Pepper Paste(Gochujang) and a fennel leaf.
- 4 Serve the very cold Irish cider in a glass to accompany the dish.
