Apple, Black Tea and Smoked Vanilla

Apple slice

• Elstar apple
• Lemon juice

Method

• Cut from almost half of an apple
• Using a mandolin, make very thin slices of this
• Place these slices, tile by tile, on a plastic sheet
• Brush lightly with lemon juice and cut out with a 6-cm sampler

Caramelized apple

• Elstar apple
• Vioblock
• White caster sugar

Method

• Caramelize the caster sugar to a golden brown caramel
• Pour the caramel into a silicone mat up to 4 mm thick
• Place a lump of vioblock on top, covering half of it
• Peel the apples and cut them almost in half
• Cut out a piece of apple as big as your silicone mat
• Place in a 170 degree oven for about 20 minutes
• Cool as quickly as possible

Black tea ice cream

• 700 grams Flora 31%
• 2000 grams Soy milk
• Black tea
• 70 grams Invert sugar, paste
• 420 grams Crystal sugar
• 105 grams of Dextrose
• 175 grams Inulin
• 21 grams Binder hot, for ice cream

Method

• Heat the flora with the soy milk and invert sugar to 40 degrees
• Infuse the black tea in this for about 30 minutes
• Mix the granulated sugar with the dextrose, inulin and binder
• Now strain out the black tea
• Add the dry ingredients to the hot flora and milk and heat through to 85 degrees
• Cool the ice cream mix back to 4 degrees as quickly as possible and let it ripen for at least 6 hours
• Turn into ice cream

Smoked vanilla sauce

• 1 Vanilla pod Planifolia Black
• Apple peel
• Water

Method

• Fire up the Big Green Egg to 140 degrees.
• Add smoking wood and smoke the vanilla on it
• Meanwhile, put the apple peels under water
• Slowly bring this to a boil and add the vanilla
• Let it simmer until fully cooked
• Strain without damaging the peels

Apple sorbet

• 1000 grams of apple juice
• 625 grams of apple puree
• 299 grams of granulated sugar
• 13 grams Invert sugar
• 78 grams Dextrose
• 130 grams of Maltodextrin
• 340 grams of water
• 10 grams Binding agent cold, for ice cream
• 5 grams Emulsifier paste

Method

• Heat the water with the apple juice to 40ºCelsius
• Mix the sugars with the binder
• Add the sugars to the warm liquid
• Cool the mixture back to 4ºCelsius and let it ripen for at least 5 hours
• Now add the apple puree, emulsifier paste and cinnamon mix
• Mix with the turbo mixer and turn to ice cream. Pipe into the molds

Extra needed

• Silcon apple molds
• Aclla Cress
• Serving
• Colored cocoa butters
• Dried vanilla pod Planifolia Black

Construction

• Place the apple slice in the center of the plate
• Place on top the apple sorbet and caramelized apple
• Quenelle the black tea ice cream and place a dried vanilla pod on top
• Decorate with the Aclla Cress

Recipe: Hidde de Brabander