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🍰 Crispy Green Apple Cold Soup with Nut Brittle

294 kcal · 30 min · 4 servings

Ingredients

• 1 sheet filo dough (or strudel pastry)
• 1 tbsp heavy cream
• 60 g raw cane sugar (3 tbsp)
• 0.5 tsp cinnamon
• 100 ml apple juice
• 5 g agar-agar
• 40 g mixed nut kernels (e.g. almonds, macadamia, cashew)
• 1 organic lemon
• 4 green apples
• 100 ml sparkling water
• 1 handful edible flowers (e.g. scented geraniums, rose petals, daisies)
• Also: ice cubes

Instructions

1. 1. Brush the puff pastry with one teaspoon of cream.
2. 2. Fold the pastry together.
3. 3. Brush the folded side with the remaining cream.
4. 4. Cut the pastry into four wide strips.
5. 5. Mix one teaspoon of whole cane sugar with cinnamon.
6. 6. Sprinkle the cinnamon-sugar mixture over the pastry strips.
7. 7. Line a baking tray with baking paper.
8. 8. Preheat the oven.
9. 9. Bake the pastry strips until crispy at 180 degrees Celsius conventional heat, 160 degrees Celsius fan, or gas mark 2 to 3.
10. 10. Follow the time indication on the package.
11. 11. Let the baked pastry strips cool on a wire rack.
12. 12. Fill a bowl with cold water and some ice cubes.
13. 13. Put two tablespoons of sugar, apple juice, 100 milliliters of water, and agar-agar into a small saucepan.
14. 14. Bring the mixture in the saucepan to a boil.
15. 15. Remove the saucepan from the heat.
16. 16. Place the saucepan into the bowl with the ice water.
17. 17. Whisk the liquid quickly with a whisk until it has cooled down.
18. 18. Chop the nut kernels roughly.
19. 19. Toast the nuts in a pan without additional fat.
20. 20. Add the remaining sugar to the nuts.
21. 21. Melt the sugar until golden brown to make nut brittle.
22. 22. Place the hot nut caramel onto a piece of baking paper.
23. 23. Let the caramel cool down.
24. 24. Break the cooled caramel into rough pieces.
25. 25. Rinse the lemon under hot water.
26. 26. Dry the lemon.
27. 27. Cut the lemon in half.
28. 28. Squeeze the juice from one half of the lemon.
29. 29. Peel the skin of the other lemon half thinly.
30. 30. Cut the lemon peel into fine strips.
31. 31. Wash the apples.
32. 32. Quarter the apples.
33. 33. Remove the core.
34. 34. Cut the apples into cubes.
35. 35. Mix the apple cubes immediately with the lemon juice in a bowl.
36. 36. Puree the apple pieces finely with a hand blender.
37. 37. Stir the apple puree into the cold liquid.
38. 38. Shake the flowers gently to remove any insects.
39. 39. Do not wash the flowers.
40. 40. Top up the cold soup with mineral water.
41. 41. Distribute the cold soup onto four deep plates.
42. 42. Garnish the plates with the lemon strips and the flowers.
43. 43. Serve the cold soup with the nut brittle and the crispy pastry strips.

Nutrition per serving

• kcal: 294
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 48 g