Flamed mulled wine sorbet with smoked apple mousse recipe
This flamed mulled wine sorbet with smoked apple mousse is warm, hearty and comforting. We don't need much convincing to have a drink or two over Christmas, making this festive pre-dessert perfect for increasing sales over the busy period. The dish also ties in perfectly with the growing trend of premium indulgence. In the how-to video below you'll see Dean Starling, Development Chef at Bristol's National Catering Equipment Centre, guide you through the steps.
Prep: 70 mins
Cook: 180 mins
Portions:
20
Region:
British/ German
Portion Cost:
£1.08
Menu Price:
£4.00
Portion Profit:
£2.92
Ingredients
Mulled wine sorbet
- Red wine (1 litre)
- Orange peel (20g)
- Star Anise (2-3)
- Cinnamon Stick (x1)
- Cloves (x7)
- Soft Brown Sugar (225g)
- Juice from orange (x1)
- Grated nutmeg (0.5)
- Water (500ml)
- Gellan Gum F (15g)
Smoked Apple Puree
- English Red Apples (x6)
- Caster Sugar (3 tbsn)
- Applewood Chips (400g)
- Cinnamon Stick (x1)
- Xantham Gum (1 tsp)
- Ground Cinnamon (2 tsp)
Frosted Walnuts
- Caster Sugar (75g)
- Walnuts (100g)
- Water (100ml)
Method
Mulled wine sorbet
- Pour 1 litre of red wine into a Vogue pan
- Add 20g orange peel, 2-3 star anise, 1 cinnamon stick, 6-8 cloves, 225g soft brown sugar, Juice of 1 orange, Grate half a nutmeg
- Pour over 500ml of water Bring to boil and simmer for 15/20 minutes
- Strain then add 15g Gellan Gum F
- Place into bar blender and blitz together for 3 minutes
- Allow to cool then add into Buffalo ice cream machine Churn for 45 minutes and allow to freeze for 3 hours
Smoked Apple Puree
- Pre-heat the oven between 160-180 degrees
- Quarter and core 6 English red apples
- Place onto roasting tray and sprinkle 3 tbsp of caster sugar
- Place 400g applewood chips into a bowl with 2tsp of ground cinnamon
- Mix together and place into a smoker attachment
- Place apples in oven to smoke and roast for 15-20 minutes
- Once roasted, place into a bar blender with 100ml water and 1 tsp xanthan gum - blitz to a smooth consistency for 3 minutes
- Pour into a vogue cream whipper
Frosted Walnuts
- Pour 100ml water and 75g caster sugar into a Vogue pan
- Take to soft ball (230 degrees)
- Now cool down over a cold bain marie
- Dip 100g of walnuts to achieve a nice coating
- Place onto baking tray to let them cool and harden
- Stir for 3 minutes until it coats back of spoon
Assembly
- Add puree from cream whipper into your serving glass
- Add a scoop of your sorbet
- Place a few walnuts into the mix
- Sprinkle over some grated nutmeg Add ½ tablespoon brandy
- Flame with blowtorch for some theatre in front of your customer
Equipment
Mulled wine sorbet
- Vogue measuring jug
- Vogue speed peeler
- Vogue saucepan
- Nisbets Essentials digital scales
- Vogue grater
- Buffalo induction hob
- Vogue conical strainer
- Vogue polycarbonate storage container
- Buffalo blender
- Buffalo ice cream maker
- Hygiplas serrated pastry knife
- Hygiplas high density chopping board
- Hygiplas paring knife
- Vogue stainless steel mixing bowl
- Vogue stainless steel gastronorm pan (20mm)
- Food smoker
- Vogue cream whipper
- Hygiplas sugar thermometer
- Vogue blow torch
Chef Profile
Dean Starling
NCEC Development Chef
"In my role as a Development Chef I love to create the recipes your customers will rave about."
Dean has over 22 years' experience working around the world covering most areas of the industry; From Michelin-starred restaurants and hotels to cruise ships and private jets, he has honed his craft across a diverse range of environments.