Apple water (micro-filtered):
8 Granny Smith apples
3 sheets gelatine
1 l. extra virgin olive oil
5 g. soy lecithin
1 l. extra virgin olive oil Nitrogen
Micro-filtered apple water: Liquidise the apples and push through 5 micra filters using a vacuum pump. Infuse the spices and add the gelatine.
Heat all the ingredients to 60ºC, then make an emulsion in the blender.
Place a little nitrogen in a container and sprinkle with olive oil. Allow the nitrogen to evaporate.
In a cocktail glass, serve first the powdered oil followed by the apple water then the oil air.