Matthias Schmidt: frozen cress with sorb purée and mustard caramel
The sorb, also known variously as the service-tree, checker tree or sorb apple, is a wild fruit tree related to the rose.
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Sorb purée
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300 ml apple-quince mead
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400 ml glucose
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4.5 g dried woodruff
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600 ml parsley root juice
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35 g garden cress
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250 g Boskoop apples
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250 g Povida apples
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3 g agar agar
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3 leaves gelatine
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150 g ripe sorb apples
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Mustard caramel
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60 g sugar
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30 g mustard seed
Boil the quince mead with the glucose, add the woodruff and leave to steep for 24 hours and then pass through a sieve. Blend the cress, the parsley root juice and the woodruff mixture together in a mixer until the cress is completely liquidised. Freeze the resulting mixture.
Extract the juice from the Boskoop apples, bring to the boil and pass through a fine cloth. Core the Povida apples, chop finely and allow to soften in the hot Boskoop apple juice. Add the agar agar to the hot mixture, boil for one minute and then add the softened gelatine. Blend everything together to a smooth purée. The sorb apples should be so ripe that they are completely brown and can be pressed through a fine sieve to separate out the flesh of the fruit. Mix the two purées together.
Allow the sugar to caramelise until golden yellow; add the mustard seed and then remove the mixture immediately from the pan onto a baking sheet lined with baking paper. Allow to cool before cutting into small pieces with a knife.
