Today we bring you a new special collaboration with the talented chef Martín Lippo. Martín has created a renewed version of an irresistible classic: “Milhojas de Manzana” (Apple Millefeuille). What makes this recipe unique is the addition of our new vegetable gelling agent, Gracila Gel, which gives it a soft and delicate texture, elevating the pleasure of every bite.
Apple millefeuille is a traditional dessert that never goes out of style, and with the addition of Gracila Gell, it becomes a masterpiece of simplicity and flavour. Imagine thin layers of sweet or tart apples, combined with a touch of sugar and cinnamon, melting in the oven to create a dessert that is crunchy on the outside and juicy on the inside.
One of the most exciting aspects of this recipe is the substitution of cornstarch for Gracila Gel. While cornstarch can provide a slightly heavier texture, Gracila Gel integrates smoothly, making for a much more palatable result. This not only improves the consistency of the dessert, but also allows the flavours of the apples and cinnamon to shine more brightly.
We invite you to try this recipe and discover why apple millefeuille with Gracila Gel will become your new favorite dessert.
Apple Millefeuille
Ingredients
- 1 kg Granny Smith apples
- 75 g Sugar
- 3 g Gracila Gel Sosa Ingredients
- 0.4 g Cinnamon powder
- 25 g Raisins
- 25 g Butter
Instructions
- Make a caramel with water and sugar at 180ºC. Line a terrine mold with the caramel.
- Mix the sugar, Gracila Gel and cinnamon. Cut the butter into small cubes.
- Peel and pit the apples. Cut them into 2mm slices using a mandoline.
- Place layers of apple slices in the terrine. Intersperseraisins and butter between some of the layers.
- Between layers, also sprinkle with the sugar, Gracila and cinnamon mixture.
- Fill the terrine up to 1cm from the edge. Cover with aluminum foil and make 2-3 holes that will function as a chimney.
- Place in a preheated oven at 190ºC and cook for 1 hour. Mash the apples 2-3 times during cooking.
- Remove from the oven. Remove the aluminum foil.
- Put a weight on top and store in the refrigerator at 4ºC for 12 hours.