Rhubarb and Orange Salad in Poached Apple on Wine Foam

Coarsely chop pistachios, nuts and almond kernels.

Cut the tops of the apples into small pieces, hollow them out and sprinkle with the juice of one lemon.

Cut the rhubarb greens into small pieces, remove the peel and cut into small slices.

Bring to a boil the liqueur sugar with the cinnamon stick, cloves and juice of one lemon.

Blanch the rhubarb to the point, drain and cool.

Add the bay leaf spice to the sugar, poach apples al dente, drain and cool.

Peel and fillet the orange.

Chop half of the lemon balm, cut the other half into thin strips.

Stir the raspberry jelly until smooth.

Place rhubarb and orange fillets in a suitable bowl. Add nuts, almond kernels, honey, pistachios and chopped lemon balm. Pour the Grand Marnier over it and fill the apples with it. Place the lid diagonally on top.

For wine foam, whip the sugar, white wine and egg yolks over hot steam until well creamy and then cool.

Serve:

Spread wine foam evenly on a flat plate as a mirror, drip raspberry jelly on the edge and draw a spider web with a wooden stick.

Spread lemon balm strips evenly on top, place apple in the center and garnish with mint leaf.

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