Apple, Black Tea and Smoked Vanilla

Ingredients and method

Apple slice

  • Elstar apple
  • Lemon juice


  • 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


  • 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


  • 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


  • 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


  • 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


  • 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

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