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1
Core and chop the apples.
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2
Put them in a large saucepan with the water, cider, lemon juice, and sugar.
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3
Tie the lemon zest, vanilla seeds and pod, cinnamon stick, peppercorns, nutmeg, clove, and star anise in a piece of cheesecloth and add to the pan.
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4
Bring to a simmer over medium heat and simmer until the apples break down, about 1 hour.
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5
Remove the cheesecloth sachet and strain the soup through a fine strainer, pushing down on the solids.
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6
Line a strainer with at least 4 layers of cheesecloth and set over a bowl.
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7
Strain the soup again and put in the refrigerator overnight to clarify.
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8
Run a 9 x 12-inch rimmed baking sheet under water and shake off the excess.
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9
Line the damp pan neatly with plastic wrap.
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10
Put the vinegar in a small bowl and sprinkle the gelatin over the surface.
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11
Let sit for at least 1 minute.
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12
Microwave for 30 seconds or heat gently in a saucepan until melted.
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13
Stir the gelatin into the cider.
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14
Strain through a fine strainer.
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15
Pour into the baking sheet and refrigerate until set, about 4 hours.
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16
Heat the oven to 375F or 350F on convection.
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17
Tear off a piece of aluminum foil and make a bed of coarse salt in the center.
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18
Set the potato on the salt, wrap tightly, and roast until the potato is very soft, about 1 1/2 hours.
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19
Unwrap.
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20
When the potato is cool enough to handle, peel it and put the flesh through a food mill.
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21
Line a strainer with several layers of cheesecloth.
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22
Put the potato puree in the strainer, cover with cheesecloth, and set over a bowl.
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23
Put a weight on it and let sit for at least 1 hour to get rid of the excess liquid.
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24
Taste the puree for salt.
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25
Put it in a bowl and make a well in the center.
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26
Add the flour, sugar, and 3 tablespoons of the egg.
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27
Mix together to make a smooth dough.
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28
Transfer to a pastry bag with a 1/2-inch opening (you do not need a tip).
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29
Pour the soup into a saucepan and warm it.
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30
Cut the gelee into small cubes.
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31
Bring a saucepan of water to a boil.
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32
Reduce the heat so you have an active simmer.
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33
Use one hand to pipe the gnocchi batter and your other hand to cut off 3/4-inch lengths with a pair of scissors or a paring knife into the water.
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34
Cook, stirring gently, until the gnocchi rise to the surface.
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35
Remove with a slotted spoon and put in small bowls.
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36
Ladle the warm soup over the gnocchi and garnish with a spoonful of creme fraiche and a few cubes of the gelee.
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37
Serve right away, with the tempura on the side.
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38
You could serve the soup with just the gnocchi or just the tempura.
