Langoustines with Green Apple Snow

• 6 cups fresh green apple juice (from about 36 apples)
• 2 teaspoons simple syrup
• 2 teaspoons salt
• Liquid nitrogen (optional)
• 4 cups fish fumet
• 4 cups peeled; cored; and diced Granny Smith apples (about 2)
• 3 cups peeled and diced celery root (about 1/2 pound)
• 1/2 cup cream
• 1/2 cup creme fraiche
• 1/2 cup fresh green apple juice (from 3 to 4 apples)
• 4 teaspoons salt
• 1 teaspoon lime juice
• 1 pinch cayenne pepper
• 4 ounces baby celery (about 4 cups)
• 2 cups Grapeseed oil
• 1/2 cup lime juice
• 1/4 cup Grapeseed oil
• 1/4 cup olive oil
• 1 teaspoon salt
• 8 langoustines
• 1 tablespoon plus 1 teaspoon Lime Vinaigrette
• 2 teaspoons salt
• Celery Cream
• Green Apple Snow
• 24 Granny Smith apple disks, 1/2 inch in diameter
• 24 Granny Smith apple batons, 1/8 inch by 1/8 inch by 1 1/2 inches
• 24 sprigs petite celery
• 24 celery leaves
• 1 teaspoon Celery Oil

1. Clarify the apple juice by placing it in the freezer.
2. The sediment will settle to the bottom.
3. Pour the juice into a clean container, leaving the sediment in the original container.
4. Strain the juice through a coffee filter.
5. Stir in the Simple Syrup and salt.
6. Refrigerate until ready to freeze with liquid nitrogen.
7. Line a large metal bowl with acetate.
8. Fill the bowl halfway with liquid nitrogen and carefully pour the juice into the liquid nitrogen.
9. As it freezes, it will start to become brittle.
10. Quickly transfer the frozen juice to a food processor and grind.
11. The finished Green Apple Snow will be powdery.
12. Reserve in the freezer.
13. Alternatively, pour the juice into a shallow baking dish and freeze until completely solid.
14. When ready to serve, scrape the frozen juice with a fork to create the Green Apple Snow.

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Taken from www.foodrepublic.com/recipes/langoustines-with-green-apple-snow-recipe/ (may not work)