Clean the granny smith apples and the red skinned apple. Just cut them in four and remove the core.
Now place them on a tray that’s lined with parchment paper and also add the olive oil, the cane sugar and the Maldon salt. Give it a good mix to ensure the apples are covered all around and then caramelize the apples at 180 °C for about 30 minutes. Turn them every 10 minutes to get a proper caramelization.
Once you’re happy with the color let them cool down before placing the apples in a vacuum bag. Then pass the oil we made before through a super fine sieve and add it to the apples. Press all the oil out with the back of a spoon.
Now vacuum this a 100% and cook it in a steam oven at 72 °C for another hour. Then let it infuse in your fridge for 3 to 4 days.
After that drain the oil and let it drip for at least 1 hour.
Keep both the apples and oil. Transfer the oil in a piping bottle and keep it in your fridge for later.
The apples you can transfer into a blender with a knife tip of charcoal powder and blend it till smooth. Let it blend for at least 5 minutes to get the best cream.
