This Apple tartare with raspberry mayonnaise, parmesan chips and bacon bits is created by students of Stockholm’s International Restaurant School.
This Foodpairing project, lead by passionate teacher Staffan Dahlberg, is a part of the established Foodpairing Education Program. Read more.
- 50 gram egg yolk
- 5 dl oil
- white wine vinegar
- 4 tablespoon raspberry juice
Mix egg yolk and vinegar with the oil. Add the raspberry juice. Season to taste with salt & pepper.
- 6 small apples, diced into small cubes (brunoise)
- 1 tablespoon sugar
- 1 teaspoon champagne vinegar
Mix all the ingredients gently in a bowl.
Parmesan chips and bacon sprinkles
- parmesan cheese, finely grated
- 6 pieces of bacon, finely sliced
Add finely grated parmesan cheese in small piles on a plate. Bake it in the oven for 5-6 minutes at 200 °C. Fry the bacon in a pan and let it dry on kitchen paper towels. Chop it up with a knife.