Apple sorbet with crunchy toffee apple crisps

Apple sorbet with crunchy toffee apple

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

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Ingredients

Time: 2hours + freezing time

Makes: Approximately 1.5 litres 

Ingredients 

Sorbet 

  • 750g Granny Smith apples
  • Juice of ½ a lemon
  • 250ml water
  • 375g caster sugar 

Toffee apple slices 

  • 1 Granny Smith apple
  • Juice of 1 lemon
  • 200g golden caster sugar
  • 50ml water
  • ½ tsp vinegar
  • 2 tbsp golden syrup
  • 2 tbsp sesame seeds
  • 1 tsp ground cinnamon 

Tools 

  • Food processor with in-bowl blade and thick slicing disc
  • Stir tool
  • Stir assist clip
  • Blender
  • Splash guard

Method 

Sorbet

1. Put the apples in the food processor with the in-bowl blade and roughly chop the apples.

2. Empty the chopped apples into the Cooking Chef bowl with the stir tool and stir assist clip attached. Set programme ‘sweet-compote’.

3. Ph 1 - Add lemon juice, water and sugar.

4. When programme has finished, put cooked apples into a separate bowl and put to one side to cool.

5. Once cooled, pour the apples into the blender jug and blend to completely smooth.

6. Pour the mixture into a lidded container or loaf tin and put in the freezer until set.

Toffee apple slices

1. Cut the apple in half, from top to bottom.

2. With the food processer and thick slicing disc, slice the apple halves so you have neat crescent shapes.

3. Remove the lid and slicing disc from food processor and squeeze the juice of the lemon over to coat the apple slices.

4. Once completely covered, put a sheet of paper towel on a plate and lay each apple slice on to it, cover the slices with a second sheet of paper towel to dry as much possible.

5. Cover a baking tray with greaseproof paper and sprinkle the sesame seeds and cinnamon all over.

6. Next, in a clean and Cooking Chef bowl with the stir tool attached, add in the golden caster sugar and water. Set the temperature to 60c and stir setting to 4 to warm and dissolve the sugar. Warm for 5 minutes. Then stir in the golden syrup and vinegar.

7. Adjust the temperature to 150c, the stir speed to 6 and boil the sugar until a dark caramel colour. This can take up to 20 mins.

8. When the caramel is dark in colour, remove the bowl from the machine and carefully dip one end of the apple slice into the sugar syrup to cover half the slice.

9.Place on the baking tray with sesame seeds and cinnamon for it to adhere to the toffee. Repeat for rest of apple slices. These are best eaten as soon as they are set.

10. Decorate each serving of sorbet with the toffee apple slices.

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