Green apple and almond ice cube

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Composition

    Green apple sorbet
    Crystallised almonds
  2. 1 - Green apple sorbet


    • Frozen fruit purée, sugar added : Green apple - 1000 g
    • Mineral water - 464 g
    • Caster sugar - 218 g
    • Stabilizer - 9 g
    • Glucose - 91 g
    • Invert sugar - 36 g
    The day before, place the fruit puree in the refrigerator. Heat the water, make a dry mix of the saccharose, glucose and stabiliser. Pour this mixture in when the water has reached 45-50°C, stir and bring up to 85°C. Leave to mature for 6 hours minimum in the fridge. Mix together the syrup and the fruit puree (and the inverted sugar if needed). Mix well and churn. Keep at -18°C. Serve coated with crystallised almonds.

    In this step

  3. 2 Crystallised almonds


    • Almond (flakes) - 500 g
    • Caster sugar - 120 g
    • Water - 40 g
    Toast the almonds. Place the water and sugar in a pan, cook the syrup at 121°C then pour in the still hot almonds, remove from heat and mix to crystallise them. Use a drop of green colouring at the start of the cooking to accentuate the green shade.

    Reserve for assembly.

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