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Stewed Brandy Apple with Cinnamon Ice Cream and Fresh Apple

Serves 6
  • Steps
  • Ingredients


  • Pre chill ice cream machine. Preheat oven to 180C.
  • For the Cinnamon Ice Cream, place cream, milk and ground cinnamon in a medium saucepan. Set over low heat and bring to a simmer.
  • Meanwhile, place eggs, egg yolks and sugar in the bowl of an electric mixer fitted with a whisk attachment and whisk until pale and creamy.
  • While whisking, slowly add cream mixture and whisk until fully combined. Return mixture to the saucepan and cook over a medium heat, stirring continuously until mixture thickens and reaches 82C. Remove from heat and pour through a fine sieve into a bowl set over an ice bath and allow to cool.
  • Pour the cooled mixture into an ice cream machine and churn according to manufacturer’s instructions. Set aside, in freezer to set, until serving.
  • For the Apple, place butter into a medium frypan and melt over low heat. Add apple and cinnamon and cook, stirring regularly until apples are golden and slightly tender, about 20 minutes.
  • Add brown sugar, lemon juice and brandy and cook for another 7-8 minutes, until apples are caramelised. Remove from heat and allow to cool.
  • Place 1½ tablespoons of apples into the cylinder of a stick blender and reserve remainder for serving. Blend to a smooth puree then pass through a fine sieve and set aside for the Apple Tuille.
  • For the Apple Tuille, place butter, sugar, honey and apple puree into a medium saucepan and melt over low heat. Remove from heat, cool slightly then add flour and whisk until well combined. Add egg white and whisk until a smooth batter.
  • Using a spatula, spread batter very thinly over a silicon mat. Set mat on a large baking tray and place in oven to bake until lightly golden, about 7-8 minutes. Remove from oven and set aside to cool. Break into shards.
  • To serve, place a spoonful of Apple into the middle of each plate and top with a scoop of Cinnamon Ice Cream. Add a shard of Apple Tuille and garnish with fresh apple slices and thyme leaves.

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