Apple pie


“apple pie”, hot apple gel, cinnamon meringue (soft and crispy), apple pie ice cream, cinnamon biscuit. I used the same technique as the garlic bread soup to start the ice cream, toasting milk powder in clarified butter. Then added pureed slow roasted apple (cooked in caramel,w/vanilla bean+Indonesian cinnamon), from there I added eggs, milk and cream to create the base. It really gave the ice cream that crust flavor which I was looking for. Thanks to Alex for all of the help with the apple gel, and for the “garlic bread” technique which used as the starter for ice cream base.

This entry was posted on Thursday, October 1st, 2009 at 10:40 pm . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Apple pie”

  • annmart Says:
    October 3rd, 2009 at 8:27 pm

    most amazing dessert ever!! loved it!!

  • joe@elementsprinceton.com Says:
    October 4th, 2009 at 12:24 pm

    Thanks for the feedback, I’m very glad you enjoyed the dessert. Next time your at the restaurant come back to the kitchen and say hello.
    -Joe

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