{"id":27157,"date":"2022-11-10T16:32:48","date_gmt":"2022-11-10T15:32:48","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/apple-sorbet-with-beurre-noisette-cake-apple-caramel-white-chocolate-snow-and-parsnip\/"},"modified":"2026-09-18T09:37:13","modified_gmt":"2026-09-18T07:37:13","slug":"apple-sorbet-with-beurre-noisette-cake-apple-caramel-white-chocolate-snow-and-parsnip","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/apple-sorbet-with-beurre-noisette-cake-apple-caramel-white-chocolate-snow-and-parsnip\/","title":{"rendered":"Apple sorbet with beurre noisette cake, apple caramel, white chocolate snow and parsnip"},"content":{"rendered":"<p>Serves 10 if part of a taster menu<\/p>\n<p><strong>Apple sorbet <\/strong><\/p>\n<ul>\n<li>5\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Apples<\/li>\n<li>1\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/li>\n<li>200 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>400 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>80 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glucose syrup<\/li>\n<li>4,4 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Agar agar<\/li>\n<\/ul>\n<p>Cut the apples and dice them into a mixing bowl (keep the cores). Squeeze the lemon over the apples and freeze in Electrolux 900 Blast Chiller\u00ae for about 20 min (alternatively, freeze for a couple of hours) Bring sugar, water, glucose syrup and agar agar to the boil in a pan. Allow to cool.<\/p>\n<p>Mix the apples into the sorbet liquid. Pour the apple sorbet into a paco jet container; freeze, alternatively run in an ice cream machine.<\/p>\n<p><strong>Apple jelly\/Apple powder \u00a0<\/strong><\/p>\n<ul>\n<li>5\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Apples<\/li>\n<li>1 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gelan<\/li>\n<\/ul>\n<p>Juice the apples. Bring the apple juice mixed with Gelan to a boil for about 40 seconds.<\/p>\n<p>Pour the liquid out on to a silicone mat and allow to cool in room temperature. Cut out small rings with a metal cutter. Take the apple bits from the juicer, spread on a silicone mat and dry in the oven at 90\u00b0C.<\/p>\n<p><strong>Beurre noisette cake <\/strong><\/p>\n<ul>\n<li>225 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<li>4\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Eggs<\/li>\n<li>110 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Flour<\/li>\n<li>70 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almond flour<\/li>\n<li>\u00bd tsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Breadcrumbs<\/li>\n<\/ul>\n<p>Brown the butter in a saucepan to a minimum of 126\u00b0C. Pour into a mixing bowl and allow to cool. Whisk the browned butter with sugar until and add the eggs one at a time (whilst whisking).<\/p>\n<p>Fold all the dry ingredients into the batter and ensure you have no lumps. Butter the molds and line with breadcrumbs. Bake at 185\u00b0C for about 8 min just before serving.<\/p>\n<p><strong>Apple caramel <\/strong><\/p>\n<ul>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Apple cores and remains<\/li>\n<li>150 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>150 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Double cream<\/li>\n<li>50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<\/ul>\n<p>Dice the apple remains and remove the pips from the cores. Cook sugar, apple and cream without stirring. Cook until you have a golden caramel. Fold butter into the mixture right at the end. Strain the apple bits and allow the caramel to cool at room temperature.<\/p>\n<p>\u00a0<\/p>\n<p><strong>White chocolate snow <\/strong><\/p>\n<ul>\n<li>30 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White chocolate<\/li>\n<li>200 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Maltodextrin<\/li>\n<\/ul>\n<p>Melt white chocolate in a mixing bowl in a Bain Marie.\u00a0 Fold in the maltodextrin and mix, ensuring you have no lumps.<\/p>\n<p><strong>Dried apples <\/strong><\/p>\n<ul>\n<li>2\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Apples<\/li>\n<li>100 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>100 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<\/ul>\n<p>Bring sugar and water to a boil in a saucepan. Make sure the sugar dissolves. \u00a0Slice the apple thinly on a mandolin. Place the apple slices on a silicone mat with space between each slice.<\/p>\n<p>Brush the apple slices with the sugar syrup and dry in the oven at 90\u00b0.<\/p>\n<p><strong>Dried parsnips <\/strong><\/p>\n<ul>\n<li>3\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Parsnips<\/li>\n<\/ul>\n<p>Peel and shave the parsnips thinly on a mandolin and place on a silicone mat. Dry in oven at 90\u00b0C.<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<ul>\n<li>Apple powder<\/li>\n<li>Purple Wood sorrel<\/li>\n<\/ul>\n","protected":false},"featured_media":25544,"template":"","recipe_category":[],"course":[231,224],"season":[],"class_list":["post-27157","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-autumn-menu","course-desserts"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Apple Sorbet with Beurre Noisette Cake Recipe | AVEQIA<\/title>\n<meta name=\"description\" content=\"Apple sorbet with beurre noisette cake, apple caramel, white chocolate snow and parsnip och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/apple-sorbet-with-beurre-noisette-cake-apple-caramel-white-chocolate-snow-and-parsnip\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apple Sorbet with Beurre Noisette Cake Recipe | AVEQIA\" \/>\n<meta property=\"og:description\" content=\"Discover the exquisite recipe for Apple Sorbet with Beurre Noisette Cake, complemented by apple caramel, white chocolate snow, and parsnip. 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