Apple dessert

with bread pudding and cinnamon ice cream

Benoit Dewitte Desserts Apple


For 10 servings

Bread pudding

1 l milk

240 g egg yolk

300 g sugar

8 g 5-spice herbs

325 g croissants

325 g brioche bread

Cinnamon ice cream (Pacojet)

1800 g milk

500 g Debic Cream 40%

300 g sugar

24 jaunes d’œufs

10 cinnamon sticks

10 g 5-spice herbs

60 g dextrose

8 g super neutrose

2 gelatin sheets

Powdered milk crumble

200 g powdered milk

50 g butter noisette

20 g sugar

5-spice tuile biscuit

100 g butter

100 g honey

100 g flour

3 g 5-spice herbs

Cinnamon cream

500 ml Debic Cream Plus Mascarpone

2 cinnamon sticks

30 g sugar

Panna cotta

2 gelatin sheets

500 ml Debic Cream Plus Mascarpone

100 ml milk

100 g sugar

Apple broth

10 apples, only the peels

500 g sugar

500 g water

1 star anise

1 vanilla pod

1 cinnamon stick

75 g Calvados

Apple compote

15 apples

500 g sugar

50 ml water

75 g butter

4 sprigs of rosemary

1 I apple juice

Calvados vinaigrette

250 g maple syrup

100 g Calvados

100 g butter noisette

2.5 g sea salt

1 g cinnamon powder


apple blossom leaves


Bread pudding

Mix the milk, the yolk, sugar and 5-spice herbs.

Tear the bread and croissant in small pieces and add to the milk mixture.

Leave to soak for a couple of hours.

Line the baking tin with foil and transfer the mixture into the tin.

Press firmly.

Carefully wrap the baking tin with plastic foil to make sure no moisture can get to it.

Cook the bread pudding in a combi steamer for 1.5 hours, at 85°C with 100% steam.

Let the bread pudding cool and store in the refrigerator. Cut into bars.

Sprinkle the bread pudding with a little sugar and brown just before serving.

Cinnamon ice cream (Pacojet)

Mix the milk, Debic Cream 40% and spices and leave to infuse for a few hours.

Pass through a fine sieve and bring this mixture, together with the egg yolks and sugar to 85°C.

Add the dextrose and super neutrose and melt in the soaked gelatine.

Transfer to the Pacojet jars and place in the freezer.

Churn the ice cream 'a la minute' in the Pacojet.

Powdered milk crumble

Sieve the butter noisette.

Mix in the sugar and powdered milk.

5-spice tuile biscuit

Melt the butter and mix with the honey.

Add the flour and the 5-spice herbs and mix well so there are no lumps.

Spread the tuile batter over a mould of your choice and bake for 8 minutes at 160°C (until nicely golden brown).

Cinnamon cream

Infuse the cinnamon sticks overnight in the Debic Cream Plus Mascarpone.

Sieve the cinnamon stick out and mix in the sugar.

Beat the Debic Cream Plus Mascarpone until light and airy and transfer to a piping bag with a smooth nozzle.

Panna cotta

Soak the gelatin sheets in cold water.

Heat the Debic Cream Plus Mascarpone with the milk and sugar until close to boiling point.

Squeeze the gelatin sheets well and let them melt in the cream mixture.

Pass through a funnel sieve and divide between silicone moulds.

Leave to set in the refrigerator and then harden in the freezer.

Remove the panna cotta from the mould and leave to thaw gently on the plate

Apple broth

Bring all ingredients to the boil together, remove from the heat and wrap the saucepan tightly with foil.

Leave to infuse for several hours.

Afterwards, pass through a fine sieve.

Apple compote

Peel the apples and chop into fine pieces.

Caramelise the sugar and water until you have a nice brown caramel and add the butter.

Mix in the apples and add the rosemary sprigs tied together.

Pour the apple juice on top and bring to the boil.

Simmer until the apples are fully cooked and have a nice brown colour.

Remove the rosemary and blend the compote finely with the mixer.

Calvados vinaigrette

Sieve the butter noisette and mix in all the ingredients.

Make sure the vinaigrette is lukewarm.


Arrange the bread pudding on a small plate.

Pipe tufts of the cinnamon cream on top and arrange the 5-spice tuile biscuits next to it.

Scoop some milk powder crumble next to the bread pudding and place a quenelle of the cinnamon ice cream on top.

On another plate, dress the panna cotta, surrounding it with the apple stock and calvados vinaigrette.

Pipe small tufts of the apple compote onto the panna cotta.

Finish with the apple blossom leaves.