Apple Sorbet Millefeuille by Raymond Blanc

Apple Sorbet Millefeuille by Raymond Blanc

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Desserts

Raymond Blanc MBE"This is such a simple dessert that truly has a 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 Frozen Desert Maker bowl in the deep freeze the night before you are planning to make the sorbet. And remember: the frozen sorbet will last for about one day before ice crystals begin to form – losing that soft, melting texture – so do not wait long to enjoy it with your family and friends!", Raymond Blanc, MBE - Chef and Author

Ingredients

Le Manoir by Raymond Blanc MBE is available from all good bookshopsFor the sorbet 

  • 4                                      Green apples, Granny Smith (600g)
  • 1                                      Lemon, juiced
  • 50g                                   Caster sugar
  • 20ml                                 Calvados (apple brandy - optional)

For the apple slices

  • 1                                      Green apple, Granny Smith (150g)
  • ¼                                     Lemon, juiced
  • 100ml                               Water
  • 15g/1tbsp                         Caster sugar

For the sauce

  • Syrup from the apple slices
  • 1 Green apple, Granny Smith (150g)
  • 1 Vanilla pod, seeds only 

Method

For the Sorbet

  • Chop the apples into 1cm pieces with the core and skin. 
  • Place into the Food Processor attachment, add the remaining ingredients, blend and then pass through a fine sieve. 
  • Place the mixture in the Frozen Dessert Maker attachment and churn on speed 1 for 20-30 minutes. 
  • Reserve in the freezer until required.

For the Apple Slices

  • Chop the top off the apples and slice it as thinly as possible, no thicker than 2mm. Place the slices into a bowl and squeeze the lemon juice over the top.
  • In a small saucepan, on a high heat, bring the water and sugar to the boil and pour over the apple slices. Leave them to cool.
  • Pre-heat your oven to 80°C, drain the apple slices and place them onto a non-stick silicone mat. Please don’t waste the remaining syrup as this will be used for your sauce. Cook the apple slices in the oven for 2-3 hours until crisp and dry. Reserve them in an airtight container in a cool, dry place.

For the sauce

  • Simply place a chopped green apple into a small saucepan, along with the syrup and seeds of the vanilla pod, and simmer on a low heat for 8-10 minutes. 
  • Purée in the Food Processor attachment until smooth, then pass through a sieve and keep in the fridge until required.

To serve

  • 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 on top.
  • Garnish with a drizzle of apple and vanilla sauce. Voilà!

A tip from Raymond Blanc

"If you are serving more than two people, I recommend a little tip we use in my restaurant…

Wrap a baking tray with cling film and place it in the freezer for an hour. Then scoop all your sorbet into individual balls onto the frozen tray and reserve in the freezer until required. This way you are able to build and serve this little dessert without any risk of the sorbet melting when you are halfway through dressing all your plates."

Apple Sorbet by Raymond Blanc

Click here to discover more recipes by Raymond Blanc and to find out more about his latest book, Le Manoir Aux Quat'Saisons

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