Elaboration:

Apple with licorice

To prepare the licorice syrup, place the water, sugar and licorice paste in a saucepan and boil until the sugar dissolves. Let cool. Peel and cut the apples into 1.5 cm side cubes.

Place the apple cubes and the licorice syrup in a cooking bag and vacuum pack with the iSensor sealer. Cook in the mychef combi oven at 85ºC with 100% humidity for 40 minutes. Cool.

Vanilla foam

Cut the vanilla branch in half and remove the seeds. Mix the liquid cream, milk, sugar, vanilla sprig and egg yolks in a bowl. Place in a vacuum bag and pack with the iSensor packaging machine, which automatically packs liquids without the need for supervision.

Bake in the mychef oven at 82ºC with 100% humidity for 30 minutes. Cool and strain. Fill the siphon to create the foam, screw on the capsule and shake gently.

Plating:

Fill the base of a glass with blackberries. Place the apple cubes and the licorice syrup on top. Arrange the broken carquiñolis on top and, on top, the vanilla foam.