Green apple and almond ice cubePastry recipe
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...
CompositionGreen apple sorbetCrystallised almonds
1 - Green apple sorbet
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.
- 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
In this step
2 Crystallised almonds
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.
- Almond (flakes) - 500 g
- Caster sugar - 120 g
- Water - 40 g
Reserve for assembly.