Crunchy apple with orange peel and apple cream

 For the crunchy apple:

• Squeeze the lemon. Set the juice aside.
• Wash, peel and core the apples.
• Cut into small pieces of approximately 3 cm and pour the lemon juice over them.
• Place the apple pieces in a pan and cover with water, lemon juice and vanilla essence.
• Cook over low heat for about 10 minutes.
• Remove apple pieces carefully and cool.
• Preheat the oven to 180 ºC.
• Lightly toast the almond sprinkle.
• Mix the almond sprinkle with the honey and caramelize over medium heat.  

For the apple cream:

• Wash and cork the apples for the base cream, cut in quarters (add a few drops of lemon juice in order to avoid them going brown).
• In a casserole, place the apple pieces, covered with water and add cinnamon sticks. Reduce by cooking uncovered. 
• Cook for about 10 minutes over low heat, remove the cinnamon and add the honey. 
• Grind everything until you get a creamy texture, boil and cool.
• Keep it in a pastry bag without nozzle.

Make the orange powder.

PLATING

• Put 35 g of apple cream in a bowl.
• Place approximately 80g of apple pieces per serving on top.
• Sprinkle the caramelized almonds with honey over the apple pieces. It is recommended to cool the almond for an easy dosage.   
• Sprinkle orange powder.