Apple Tatin Ice Cream with Cinnamon Arlettes and Candied Honeycrisp Apples



  • 10 wedges Candied Honeycrisp Apples
  • 50 g / 1.76 oz crushed puff pastry
  • 300 g / 10.58 oz Apple Tatin Ice Cream
  • 10 Cinnamon Arlettes
  • 10 g / .35 oz Apple Peel Powder



  1. Place an apple wedge on the plate in a standing position.
  2. Place a small amount of the crushed puff pastry next to the candied apple.
  3. Scoop a medium quenelle (30 g / 1.06 oz) of the ice cream on top of the crushed puff pastry.
  4. Lean an arlette on the side of the quenelle in such a way that it touches the tip of the candied apple.
  5. Sprinkle 1 g / .03 oz of the apple powder across the plate in a very straight and thin line.
  6. Serve immediately.

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