3 James-Grieve apples peeled, cored, cut into wedges. Place in a saucepan, adding 125 ml Boskoop apple juice plus 1 Bourbon-vanilla, 2 tbsp. sultana raisins, 1 pce. cinnamon stick bring to a boil, reduce the heat and simmer until soft. Remove the apples and reduce the liquid a little.
Remove the cinnamon, fill the apples and the sauce into goblets and set aside.
Espuma:
200 ml Boskoop apple juice
30 g fine sugar
2 tbsp. James Balsamic Vinegar
100 ml heavy cream mix well together. Add 2 sheets gelatine, liquified
Let cool down, strain through a fine sieve and fill into a siphon-bottle (soda-maker) and spray over the compote.
