2 green Reinetas
500 g ripe tomato
30 g egg white powder
80 g basil
Oil

For the iced apple

Boil two unpeeled green Reinetas in water with lemon, liquidise and put in the icing machine.

For the tomato foam

Mix 500 g of peeled, seeded and crushed tomato with 10 g of soft jelly and 30 g of egg white powder. Cook au bain marie over gentle heat and stir until the jelly is diluted. Whip with the blender until the mixture is spongy. Reserve.

For the basil oil

Crush 80 g basil and strain through a sieve, add 300 cl olive oil and emulsify.

For the Reineta wafer

Cut thin slices of apple, spread with oil and leave to dry in the oven at 70ºC for 1 hour.

Make a mille feuille with the crunchy apple and stuff with the iced apple. Place the tomato foam and the basil oil on one side.