Heaven and Earth

Ingredients for 4 servings:

• 1 apple (Boskop)
• 100 ml apple juice
• lemon juice
• Sugar
• Cinnamon
• 2 sheets of gelatin
• 2 potatoes
• 250 ml beef broth
• Milk
• butter
• Salt
• 100 g black pudding
• 1 tbsp olive oil
• 1 box of cress

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

The quantities provided are an amuse gueule, the greeting from the kitchen

Peel and quarter the apple, and core it. Dice the apple and puree it with the apple juice. Season to taste with lemon juice, sugar, and cinnamon. Heat slightly, stir in the dissolved gelatin, and pour into a shallow dish. Leave to set in the refrigerator overnight. Peel and dice the potatoes, then cook in lightly salted water or beef broth. Drain the water, mash the potatoes, and stir in the milk until the right consistency is reached. Melt the butter in the puree and fold in. Add a little more salt, if desired. Cut the black pudding into slices approximately 5 mm thick. Cut the slices into small circular discs using a baller, or cut squares with a knife. Heat olive oil in a non-stick pan and fry the black pudding briefly. Be careful! Not too hot or for too long, or the sausage will melt. Spread the puree onto dessert plates and flatten slightly. Cut the apple jelly into circles, squares, or diamonds and place on top of the puree. Place fried black pudding slices on top of the apple jelly. Garnish with cress leaves. Alternatively: Instead of mashed potatoes, fry small potato pancakes in goose fat. This only requires one potato. Grate the potato and fry over medium heat for about 20 minutes. Turn only once. Season with salt at the end.