Burnt Apples Recipe - Great British Chefs
Paul Foster's majestic concoction of apple purée, burnt apple, cobnut and goat's curd makes an elegant, modern starter
Ingredients
- 500ml of goat's milk
- 10 drops of vegetarian rennet
- 3 Bramley apples, large
- 50g of butter
- 200ml of cider
- sea salt
- 2 Granny Smith apples
- 30ml of apple juice
- 100g of cobnuts
- 20g of butter
- 1 bunch of watercress leaves
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