Baked apple, creme anglaise espuma and apple sorbet

Andre Garrett

Andre Garrett

28th July 2017

Baked apple, creme anglaise espuma and apple sorbet

Baked apple recipe with creme anglaise espuma and apple sorbet


  • Apple sorbet
  • 1500 g apple
  • 150 g lemon juice
  • 1050 g stock syrup
  • 45 g super neotrose
  • 600 g sugar
  • 1500 g water
  • Gellan gum 4g to every LTR of the mix
  • Beurre noisette crumb
  • 800 g butter
  • 400 g milk powder
  • 60 g icing sugar
  • Fruit filling (Marinade 24 hrs)
  • 1 kg morelleux rasisin
  • 500 g currants
  • 500 g mixed peel
  • caramel (double sugar to butter)
  • 1.5 kg sugar
  • 750 g butter
  • Anglaise espuma (1 leaf gelatine to 500g anglaise)
  • 1 lt milk
  • 600 g yolk
  • 140 g sugar
  • 1 no vanilla pod


Apple sorbet
cut apples into 8 and freeze. Blitz apples in vita prep mix all ingredients together apart from gellan gum. Take a bit of mix and mix with gellan in sauce pan and bring up to boil. Mix both parts together and freeze in paco container.
Beurre noisette crumb
Heat the butter in a pan until just starting to turn to beurre noisette. Add milk powder and stir until milk powder has browned. Pour through a chinois and reserve the butter for next time. Leave to cool. Blitz powder with icing sugar.
Fruit filling
Soak in guiness and marinade for 24 hours.
Make a direct caramel, add butter slowly, then mix in fruit.
Anglaise espuma
Bring the milk with vanilla pod up to boil. Whisk the sugar into the egg yolk. Pour the hot milk over the yolk mixture then return it all to the pan and cook at slowly to 82’c. Add the geltine, pass. Leave to cool. Into the gun.
In the tin foil cup, put 1 spoonful of the caramel fruit and add peeled and cored whole apple. Fill the apple core with more caramel fruit. Bake at 160 for about 20 to 30 mins.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you