Roasted Apple Pie
Recipe for 10-12 servings
Glacio’s Roasted Apple Pie ice dessert, with its core of roasted apple preparation, raisins, cinnamon and dried apple pieces, forms the foundation of this creation full of winter richness. On the plate, the ice dessert is paired with a gently warmed apple compote, prepared with tart cooking apples for a pure, natural sweetness. A warm amaretto sabayon envelops the dish in velvety softness, while a caramelised apple slice, toasted almonds and a hint of mint provide contrast and finesse. The interplay of warm and cold, soft and crisp transforms this dessert into a glowing winter classic that effortlessly combines comfort and refinement.
Apple Compote
Ingredients
- 1,5kg tart cooking apples
- 200g sugar
- 25g butter
- 1 vanilla pod
- 1 cinnamon stick
- 75g raisins
- 50ml brown rum
- 1 sweet-tart apple
- ¼ lemon
Method
Tart cooking apples are gently cooked with vanilla and cinnamon, then blended into a smooth compote. Sugar and butter are folded in while warm. (Rum-)soaked raisins are added, followed by a fine brunoise of fresh sweet-tart apple, brightened with lemon juice.
Sabayon
Ingredients
- 80g egg yolks,
- 150g sugar,
- 100ml dry white wine
- 50ml Amaretto.
Method
Egg yolks and sugar gently whisked with dry white wine and amaretto over a bain-marie to obtain a light, airy sabayon with a smooth, flowing texture. Keep warm until serving.
Glass Apple Decoration
Ingredients
- 1-2 sweet apples
- 100ml water
- 50g lemon juice
- 150g sugar
- 5g apple vinegar
Method
Apples are sliced thinly, briefly acidulated, pressed, and slowly dried at low temperature until translucent. The dried slices are dipped in a light apple-vinegar caramel and left to set, creating a crisp, glass-like decoration.
Serving
A spoon of warm apple compote is placed at the centre of the plate that forms the base. The Glacio Roasted Apple Pie is positioned on top and finished with a small touch of compote to stabilise the glass apple garnish. Warm sabayon is spooned around the ice cream dessert. Optionally finished with toasted almond flakes and finely chopped mint.
Chef Lore
Roasted Apple Pie
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