🍏 The Whole Marlene – A Story of Apple and Intention – By Hans Pavanello

Hero Ingredient: Marlene Apple – used in entirety (skin, flesh, core, trimmings)

INGREDIENTS

🍎 Apple Components
3 large Marlene apples, washed
1 tsp cinnamon
1 vanilla pod or ½ tsp extract
40 g sugar (for cooking)
20 g butter (for fondant)
100 ml apple stock (from simmered cores)
Pinch salt

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🍏 Apple Gel (from cores & trimmings)

Cores + trimmings from the same apples (remove seeds)
150 ml water
20 g sugar
1 g agar-agar
1 tsp lemon juice
Pinch Chinese 5 spice
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🍮 Apple Mousseline

100 g apple purée (from cooked apple flesh)
50 ml cream
Seeds of ½ vanilla pod
10 g sugar, optional

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🍏 Compressed Apple Cubes & Praline Base

6–8 apple cubes (1.5–2 cm)
50 ml brandy
30 g sugar
30 g almond praline, finely ground
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🍎 Apple Crisps

Apple peels from the same apples
10 ml lemon juice
10 g sugar

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🌰 Optional Garnish

1 tsp toasted ground almonds with skin on (for zero-waste texture)

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METHOD

1. Full Apple Preparation
Wash thoroughly.
Peel apples in long ribbons (for crisps).
Core apples, keeping all trimmings (remove seeds).

Cut flesh into:
Rough pieces for purée

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2. Apple Stock (from Cores)

Simmer cores + trimmings (no seeds) in 200 ml water for 15–20 minutes.
Strain and reserve for cooking the fondant and gel.

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3. Apple Gel

Combine remaining apple stock with sugar, lemon juice, and 5 spice.
Add agar-agar and boil for 30 seconds.
Pour into a shallow tray to set.
Once set, blitz smooth and transfer to a squeeze bottle.

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4. Apple Mousseline

Cook apple pieces with vanilla and a spoon of water until soft.
Blitz to a purée, then fold in cream while warm.
Chill until firm enough to pipe.

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5.Apple Crisps

Toss peels with sugar and lemon juice.
Spread on baking paper and dry at 90°C for 45–50 minutes, until crisp.

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