Apple, Olive, Warm Shredded Wheat


Preparation info

  • Difficulty


  • Serves


Appears in


By Ben Shewry

Published 2012

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To Finish

  • 2 sheets rice paper, each sheet cut into two 12 cm (4½ inch) discs
  • 25 g (1 oz) freeze-dried apple*
  • pink lady apple juice (reserved from apple and celery)

Place a dessertspoon of olive custard in the base of each serving bowl. Cover with the apple and celery.

Place the pink lady apple juice in a separate bowl. Lay 1 rice paper disc at a time out on a tray. Brush with a coat of apple distillation and grate the freeze-dried apple over the top of the disc. Carefully lay the disc in the apple juice to rehydrate. After 5 seconds remove the disc from the juice and place on top of the apple and celery mixture in one of the serving bowls. Repeat with the remaining discs.

Spoon the warm shredded wheat on top of each bowl at the table.

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