The tapioca pearls are cooked in a burnt caramel-apple cider broth and then seasoned with cinnamon, black pepper and ginger essential oils from Mandy. We used this as part of the soup we cooked for the Flavor and Alchemy weekend at Astor center. The candied apple pearls were warmed and paired with a squash soup infused with dried grenada peppers and bananas. The soup was served in a shot glass with a bubble tea straw.
This ribbon of apple is made with a Japanese vegetable sheeter. We take our caramel apple jelly and puree it. The viscous puree is put into a vacuum bag along with the rolled up apple sheet. We vacuum seal the two together and the process pulls the apple jelly puree into the apple. In this situation we do not apply heat to the apple, so it retains a crisp texture while picking up cooked flavors from the jelly. We used this apple roll as part of an apple pie and coffee dessert. Candied apples two ways, sweet and savory. Gotta love fall.
