First prepare the stock, which gives the apples a fine, fresh flavour. Ingredients: water, white wine, sencha green tea, sugar, lemongrass, ginger and lemon zest. Pare the lemon as thinly as possible and place the peel in the pan with the water, wine, tea and sugar.
Bruise the lemongrass slightly by pounding it with the knife handle and slice diagonally.
Finely slice the ginger and add to the stock.
Bring the stock to the boil, leave to infuse for around 30 minutes, then pour it into a bowl through a sieve.
It is best to use a slightly acidic apple (for example Boskop). Using a Parisian scoop, cut small balls from the peeled apple and add to the stock. Place the apple balls togetherwith the liquid into the vacuum bag and cook according to the instructions in the cooking chart. Liquids should only be vacuum-packed lightly.