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Autumn 'apple' harvest



6 portion(s)

Apple cider sorbet

  • 500 g apple cider, frozen into ice cubes
  • 70 g caster sugar
  • 1 g egg white

'Toffee' apples

  • 300 g Granny smith apples (approx. 1 ½ apples), peeled, cored, cut into quarters
  • 75 g water
  • 5 g agar agar
  • 15 g sugar

Custard apple cream

  • 300 g custard apple pulp (approx. 2 ½ custard apples)
  • 150 g Milk
  • 150 g cream
  • 50 g honey
  • 4 gelatine sheets (gold), softened in iced water


  • 2 Fuji Apples
  • Caster sugar for sprinkling
  • 10 g freeze-dried apples

Recipe's preparation

    Apple cider sorbet
  1. Begin this recipe 6 hours ahead.

  2. Place all ingredients into mixing bowl and blend 1 min/speed 10

  3. Place in freezer and allow to set for 4-6 hours or until frozen.

  4. 'Toffee' apples
  5. Please begin this recipe 4 hours ahead.

  6. Place ingredients into mixing bowl and chop 10 sec/speed 4.

  7. Cook mixture 10 min/90°C/speed 2.

  8. Blend speed 1 min/speed 10 or until a smooth consistency is achieved.

  9. Place into small moulds or shallow plastic tray and allow to set in the fridge for 4 hours.

  10. Custard apple cream
  11. Place all ingredients into mixing bowl and cook 3 min 40 sec/90°C/Reverse/speed 1 or until temperature has reached.  

  12. Strain mixture through sieve and divide evenly into 6 bowls.

  13. Place bowls on a tray into the fridge to set or the freezer to speed up the process. 

  14. Assembly
  15. Use a rotary slicer or vegetable peeler to make long ribbons from the apples.

  16. Cut the apple ribbons into desired length and set aside.

  17. Remove bowls of custard apple cream from the fridge or freezer and place on bench.

  18. If small moulds were used, please remove 'toffee' apple jelly from moulds. If 'toffee' apple jelly was set on a shallow plastic tray, please cut into desired shapes.  Allow for 3 'toffee' apple jelly pieces for each portion.

  19. Place 'toffee' apple jellies onto a small tray. Sprinkle the top of the jellies with caster sugar and blow torch until caramelised. Place jellies directly onto custard apple cream in each bowl.

  20. Curl around 1 apple ribbon between the 'toffee' apple jellies.

  21. Cut or break freeze-dried apples into pieces. Spoon one scoop of cider sorbet and place next to the 'toffee' apple jellies and garnish with freeze dried apple pieces.


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My preferred local products in South-Western Queensland to use in this recipe are:

-          Sutton’s farm apple cider

-          Sutton’s farm Fuji apples

Other Australian and New Zealand produce I use in this recipe is Rooftop Honey from the Melbourne CBD and Fresh-As brand freeze-dried apples.

If you do not reside in an area where you can source these ingredients, please feel free to substitute, the apple products, honey and freeze-dried apples with what is available at your local shops.

Coles and Woolworths stock freeze-dried apple snacks in their baby food aisles.

This dish celebrates seasonality, apples are harvested very March, as are their namesake cousin the custard apple. Together they are a match made in heaven and this composition is a fun way to enjoy them at their peak.



This recipe was demonstrated by Josh Lopez at ThermoFest'15, the Thermomix annual national conference.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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