Apple Tatin Ice Pop | Crème Chantilly Ribbon | Apple Chip

Why These Flavors Work

These flavors work for the same reason that a classic apple Tatin with whipped cream works. The tart, sour, and sweet flavors that come from the slowly cooked apples and sugar is tempered and rounded out by the sweet cream. While the apples on their own are good enough, the cream adds a rich dairy dimension that goes so well with apples.



Plating Procedure

  1. Remove the frozen apple pops from the freezer.
  2. Carefully wrap a strand of crème Chantilly ribbon around the frozen pop. Trim any excess off if the ribbon is too long for the tube.
  3. Place on the plate. Place a small apple chip between the first two loops of the crème Chantilly ribbon. Serve immediately.