Granny Smith apple mousse, foam and sorbet

Recipe by Ng Wai Kee & Ernest Wong, Island Shangri-La Hong Kong


2g gelatine
100g green apple puree
130g whole egg
100g granulated sugar
190g butter
55g concentrated green apple paste
8g manzana
1 green appla, finely dice and cooked with butter, sugar and vanilla pod.

1. Heat the green apple puree with eggs and sugar in a water bath at 83 OC.
2. Add the gelatine, let it cool to 45 °C, then add the butter, green apple paste and Manzana, mix well.
3. Keep the cream in the fridge for at least 2 hours.

Green Apple Mousse
100g green apple juice
30g sugar
10g lemon juice
1 gelatine sheet

1. In a saucepan, melt the gelatine, then add the heated lemon juice with sugar.
2. Pour in the apple juice and mix with a beater until the mixture becomes a light mousse.

Vanilla Cream Violet
350g fresh whole milk
2 vanilla posds, scraped
125g egg yolks
100g caster sugar
9g gelatine sheet
250g whipped cream


1. Boil the milk with the scraped vanilla pods.
2. Whisk the egg yolks and sugar, add the milk and mix.
3. Cook the mixture as a cuata.rd to 85 °C, remove from heat poach for 5 minutes.
4. Add the soaked gelatine and pour into a stainless steel bowl dived in a bath of ice to let it cool, stir occasionally
5. Fold in the whipped cream, stir gently.

Green Apple Sorbet
166g water
160g sugar
60g glucose powder
20g lemon juice
4g stabilizer
400g green apple puree
500g green apple juice

1. Make syrup with water, sugar, glucose powder. lemon juice and stabilizer, let it cool. ‘
2. Mix with the apple puree and apple juice then freeze the mixture with an ice cream maker.

Green Apple Foam
500g green apple juice
60g sugar
3g lecithin
800g water

1. Strain the green apple juice through a fine sieve. Add in the sugar, lecithin and water. ‘
2. Use a hand mixer to make foam.

Buy Our Teas Online

Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …