Apple sorbet with beurre noisette cake, apple caramel, white chocolate snow and parsnip

This dessert is a real symphony of apples. Here you will learn how to make apple sorbet, apple jelly, apple caramel and dried apples/apple crisps. To this we serve a delicious sponge cake made with beurre noisette that meets the acidity of the apples beautifully. To that we add a little sweetness in the form of a white chocolate snow and top everything off with crispy dried parsnip chips. An exciting contrast that you will definitely enjoy! For both our apple sorbet and the other components, we used the Fanny apple which has red flesh – this gives an extra visual boost to this dessert, but you can of course use any apple variety that you prefer.

serves 10

Apple sorbet

  • 5 apples
  • 1 lemon
  • 200 g sugar
  • 400 g Water
  • 80 g Glycose syrup
  • 4,4 g Agar agar

Cut the apples and dice them into a bowl (keep the cores for later). Squeeze the lemon over the apples and freeze in the Electrolux 900 Blast Chiller® for about 20 minutes, alternatively place in the freezer for about an hour.

Bring the sugar, water, glycose and agar agar to a boil. Leave to cool. Then mix the apples with the sorbet liquid. Pour the sorbet mix into the ice cream machine and run. Store your apple sorbet in the freezer until it’s time to serve.

Apple jelly/apple powder

  • 5 apples
  • 1 g gelan (or one gelatine leaf)

If you don’t have access to Gelan – soak a gelatin sheet in ice-cold water. Leave for 5 minutes. Squeeze.

Juice the apples. Boil the apple juice together with the gelan for about 40 seconds. If you use gelatine, add it (squeezed) to the boiling apple juice.

Pour the liquid onto a silicone mat and leave to cool at room temperature. Punch out small rings (like sweets roughly). Take the apple residues from the juicer, spread out on a silicone mat and dry in the oven at 90°C.

Beurre Noisette sponge cake

  • 225 g Arla® butter
  • 4 st Ägg
  • 110 g Flour
  • 70 g almond flour
  • ½ tsp Salt
  • Butter Arla®
  • Breadcrumbs

Brown the butter in a pan to at least 126°C. Pour into a bowl and leave to cool. Beat the browned butter with the sugar until fluffy and add the eggs one by one. Fold in all the dry ingredients and stir, making sure there are no lumps. Grease and bread the moulds. Bake at 185°C for about 8 minutes just before serving.

Apple caramel

  • Apple cores and leftovers
  • 150 g sugar
  • 1.5 dl Double cream
  • 50 g butter

Dice the apple cores and remove the pips. Boil together the sugar, apple and cream without stirring too much. Cook until you have a golden caramel. Stir in butter at the end. Strain the apples and leave to cool at room temperature.

White chocolate snow

  • 30 g White chocolate
  • 200 ml maltodextrin

Melt white chocolate in a bowl over a bain-marie. Fold in the maltodextrin and beat until lump-free

Dried apples

  • 2 apples
  • 100 ml sugar
  • 100 ml Water

Bring the sugar and water to the boil in a saucepan until the sugar has dissolved. Slice the apple thinly on a mandolin. Lay out the apple slices on a silicone mat (or baking sheet lined with baking paper). Brush the apple slices with the syrup and dry in the oven at 90°C.

Dried parsnips

  • 3 Parsnips

Peel and slice the parsnips thinly on a mandolin and lay out on a silicone mat (or a baking tray lined with baking paper). Dry in the oven at 90°C.


  • Apple powder
  • Wood sorrel

You can find a serving suggestion above. Place the cake on the plate first, then arrange the apple sorbet and other ingredients on the plate nicely around the cake. Good luck!