Summary

Ingredients

For the ice cream:

• Weighed 350 g apples, peeled and pitted
• 100 g suar
• 2 teaspoons vanilla sugar
• 3 tablespoon lemon juice
• 350 ml milk
• 60 ml heavy cream
• 2 egg yolks

For decoration: (for the apple cake stand)

• 2 apples, if possible red-skinned
• 2 teaspoons powder (vitamin C)

For the cream:

• Weighed 125 g apples, peeled and pitted
• 20 g butter
• 10 g suar
• 5 g vanilla suar
• 50 ml apple juice, naturally cloudy
• 100 ml cream

For the cocktail:

• 125 ml calvados
• 50 ml rum, whiter
• 50 ml vanilla syrup
• 70 ml syrup (cinnamon syrup)
• 75 ml apple juice, clearer
• 75 ml cream

For decoration:

• 50 g dark chocolate
• some marzipan
• some powdered sugar

Print Recipe Pin Recipe

Instructions

1. For the apple ice cream, cut the apples into small pieces and sauté with 10 g of sugar, vanilla sugar and lemon juice in a closed saucepan. Puree the apple compote and chill.
2. Bring the milk, cream, egg yolk and the remaining sugar to the boil while stirring. Remove from heat and strain through a fine sieve. Mix with the applesauce. Place the mixture in the refrigerator for about 1 hour and then put it in the ice cream maker.
3. For the decoration, roughly chop the dark chocolate and melt it in a metal bowl over hot steam. Squeeze small apples and lattice out of the liquid chocolate onto baking paper. Let it become solid.
4. For the apple cake stand, halve and hollow out the two apples. The pieces can be processed in the apple cream. Be careful not to get any holes in the halves, otherwise the liquid will run out. Pour the water into a bowl and dissolve the vitamin C powder in it. The 4 apple halves should fit side by side in the bowl. Close with a lid or cling film.
5. For the apple cream, cut the apples into pieces and sauté them in the butter in a pan. Add sugar and vanilla sugar and allow to caramelize slightly. Deglaze with the apple juice and reduce by 1/3. Then puree and strain through a fine sieve. Whip the cream until stiff and fold into the apple puree. Chill until ready to serve.
6. For the apple cocktail, put all the ingredients in a shaker, mix and chill. Just before serving, add 2 ice cubes and mix again in the shaker.
7. To serve, remove the 4 apple halves from the water and pat dry with kitchen paper. Using toothpicks or shortened wooden skewers, poke through 2 apple halves from top to bottom on the edge. Fix the lower half of the apple on a plate with marzipan.
8. Pour the apple cocktail into the lower half, first put a little apple cream in the upper half and then put a scoop of apple ice cream on top. Garnish with the chocolate grid, the chocolate apple and some powdered sugar. Put straws in the cocktail.