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Raymond Blanc’s Apple Sorbet Millefeuille

Kenwood - apple

Raymond Blanc’s Apple Sorbet Millefeuille

This is such a simple dessert that truly has a wow factor. Delicate in flavour and appearance, it can be served as a little pre-dessert at your dinner party or as a light mid-week treat. Make sure you put your Kenwood Ice Cream Maker Attachment bowl in your freezer the night before you are planning to make the sorbet. Remember: the frozen sorbet will last for about one day before ice crystals begin to form – losing that soft, melting texture – so do not wait long to enjoy it with your family and friends!


Chop the apples into 1cm pieces with the core and skin. Place into the Food Processor attachment, add the remaining ingredients, blend and then pass through a fine sieve.

Place the mixture in the Ice Cream Maker attachment and churn on speed 1 for 20-30 minutes. Reserve in the freezer until required.

For the apple slices:

1 Green apple, Granny Smith (150g)

¼ Lemon, juiced

100ml Water

15g/1 tbsp Caster sugar

Chop the top off the apples and slice as thinly as possible, no thicker than 2mm. Place the slices into a bowl and squeeze the lemon juice over the top. In a small saucepan, on a high heat, bring the water and sugar to the boil and pour over the apple slices.

Leave them to cool.

Pre-heat your oven to 80°C, drain the apple slices and place them onto a non-stick silicone mat. Reserve the remaining syrup as this will be used for your sauce. Cook the apple slices in the oven for 2-3 hours until crisp and dry. Reserve them in an airtight container in a cool, dry place.

Kenwood Chef Titanium

For the sauce:

Syrup from the apple slices

1 Green apple, Granny Smith (150g)

1 Vanilla pod, seeds only

Roughly chop the whole apple into small pieces and place into a small saucepan, along with the syrup and seeds of the vanilla pod, and simmer on a low heat for 8-10 minutes.

Purée in the Food Processor attachment until smooth, then pass through a sieve and reserve in the fridge until required.

To serve

Place one dried apple slice in the centre of your plate, top with a scoop of sorbet, repeat and finish with a final slice of dried apple on top. Garnish with a drizzle of apple and vanilla sauce. Voilà!

A tip: If you are serving more than two people, I recommend a little tip we use in my restaurant. Wrap a baking tray with cling film and place it in the freezer for an hour. Then scoop all your sorbet into individual balls onto the frozen tray and reserve in the freezer until required. This way you are able to build and serve this little dessert without any risk of the sorbet melting when you are halfway through dressing all your plates

Purchase a qualifying product from the Kenwood Chef Kitchen Machine range* in the UK at any participating retailer or via the UK Kenwood website between 3rd May – 2nd July 2017 and claim your free attachment while stocks last. UK residents 18+ only. Redeem online or by post. Limit one (1) redemption of free attachment per transaction. Free attachment in this promotion cannot be returned, exchanged for cash or for any alternative products.*Qualifying products – KM or KV model numbers only. Minimum spend of £319 applies. The minimum spend cannot be achieved by combining the purchase of multiple products. For full terms & conditions, visit Promoter: Kenwood Limited, 1 Kenwood Business Park, New Lane, Havant, Hampshire, PO9 2NH, United Kingdom.

Posted: 05 Apr 2017

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