Here is another example of presenting one flavor two ways, each reinforcing the other. The icy, refreshing sorbet captures all the bright freshness of Granny Smith apples; the chips present that fresh flavor in a completely different, shatteringly crisp form.
Recipe information
Yield
serves 10
Ingredients
For the Apple Chips
To Serve
Preparation
For the Apple Chips
Step 1
Heat the oven to 200°F. Line baking sheets with Silpats.
Step 2
Bring the simple syrup to a boil. Add the lemon juice and turn off the heat.
Step 3
Cut the apple in quarters vertically, then make another cut in each quarter to remove the core. Slice the apple as thin as possible on a vegetable slicer or mandoline. Immediately drop the slices into the hot syrup. Leave for 10 minutes, then remove, letting the syrup drip off. Lay out on the Silpats.
Step 4
Slide the baking sheets into the oven and dry for 2 1/2 to 3 hours, rotating the pans halfway through drying. To test, put one slice on the counter and let it cool for a few minutes. It should shatter when you break it. Let cool and store in an airtight container for up to 3 days.
To Serve
Step 5
Scoop the sorbet into dessert bowls and garnish with the apple chips.
