Raymond cooks

Apple sorbet millefeuille

Preparation time:
30 mins
Cooking time:
2-3 hours
Serves:
8 serves

This is such a simple dessert that has serious wow factor. Delicate in flavour and appearance, it can be served as a little pre dessert at your dinner party or as a light mid-week treat. Make sure you put your Kenwood freezer bowl in the deep freeze the night before you are planning to make the sorbet. The sorbet will last for one day - beyond that, ice crystals will begin to form and you will lose that beautifully soft, melting texture.

  • Apple sorbet

    Ingredients

    For the sorbet:
    • 4 Green apples, Granny smith (600g total)
    • 1 Lemon, juiced
    • 50g Caster sugar
    • 20ml Calvados (optional)
    For the apple slices and sauce:
    • 1 Green apple, Granny smith (150g)
    • ¼ Lemon, juiced
    • 100ml Water
    • 15g (1tbsp) Caster sugar
    • 1 tsp Vanilla extract
  • Method

    For the sorbet:
    • Chop the apples into 1cm pieces with the core and skin.
    • Place into the Kenwood jug blender, add the remaining ingredients, pass through a fine sieve and churn in the Kenwood ice-cream bowl attachment on speed 1 for 20-30 minutes.
    • Reserve in the freezer until required.
    For the apple slices and sauce:
    • Cut the apple in half through the circumference.
    • Using a Japanese mandolin, cut 6 slices from each half, no thicker than 2mm.
    • Place the slices into a bowl and squeeze over the lemon juice. In a small saucepan on a high heat, bring the water and sugar to the boil, add the vanilla extract and pour over the apple slices. Reserve to one side until they have cooled.
    • Pre-heat your oven to 80°C, drain the apple slices and place onto a non-stick silicone mat. Place in the oven for 2-3 hours until crisp and dry. Reserve in an airtight container in a cool, dry place.
    • Pour the remaining syrup into a small saucepan and bring to a simmer. Chop the remaining apple into even pieces, add to the syrup and simmer on a low heat for 8-10 minutes until the apple cooks to a purée. Pass through a sieve and reserve in the fridge until required.
    To serve:
    • If you are serving more than 2 people, I would recommend a little tip from my restaurant.
    • Wrap an oven tray with cling film and place in the freezer for an hour, then scoop your sorbet onto the frozen tray. Reserve your scoops of sorbet in the freezer until required.
    • Place one dried apple slice in the centre of your plate, top with a scoop of sorbet, repeat and finish with a final slice of dried apple and garnish with a drizzle of apple and vanilla sauce.

Recipe © Raymond Blanc

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