Apple Pie Ice Cream, Brown Sugar-Cave Aged Wisconsin Cheddar Cheese Streusel, Vanilla Yogurt Pound Cake, Apple-Fig Cream, and Spiced Cotton Candy Paper

The First Annual International Pastry Competition
Round Two: Plated Dessert
Adapted by
December 2010
Yield: 6 Servings


Apple Pie Ice Cream
1.09 kilograms whole milk
345 grams heavy cream
70 grams dry milk
2 grams salt
½ grams ground cinnamon
½ grams powdered ginger
100 grams dried apple rings
100 grams candied apples
8 grams PreGel Neutro ice cream stabilizer
170 grams sugar
30 grams trimoline
70 grams dry glucose
150 grams caramelized white chocolate
Brown Sugar-Cave Aged Wisconsin Cheddar Cheese Streusel
120 grams cold, diced butter
140 grams brown sugar
140 grams high gluten flour
160 grams cave aged Carr Valley Wisconsin shredded cheese
Vanilla Yogurt Pound Cake
214 grams all-purpose flour
7 grams baking powder
3 grams salt
136 grams yogurt
194 grams sugar
148 grams eggs
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
90 grams canola oil
PreGel Fig Arabeschi
Spiced Cotton Candy Paper
2 cups PreGel Magic Sugar (Isomalt)
½ cup water
1 cinnamon sticks
1 star anise
Cinnamon oil
Cardamom oil
Apple-Fig Cream
200 grams peeled and cored apples
50 grams honey
50 grams PreGel Fig Arabeschi
50 grams low acyl gellan gum
2.5 grams salt
To Assemble and Serve
Fresh figs
Fresh slices of apples
PreGel Fig Arabeschi


For the Apple Pie Ice Cream:
Heat the milk, cream, dry milk, salt, cinnamon, ginger and nutmeg together until just below a boil, then remove from the heat. Steep the dried apple rings and candied apples in the hot milk mixture. Meanwhile, combine the sorbet stabilizer with the sugar and set aside. Heat the milk to 86ºF, then add the inverted sugar and dry glucose. Continue heating the mixture until it reaches 104ºF, then add the egg yolks. When it reaches 113ºF, add the sugar-stabilizer mixture. Cook the mixture to 185ºF, then remove from the heat. Chill and then refrigerate. When the mixture is cool, spin it Carpigiani ice cream machine.

For the Brown Sugar Cave-Aged Cheddar Cheese Streusel:
Preheat the oven to 320ºF. Combine the butter, brown sugar, flour, and cheese in the bowl of a standing mixer with a paddle attachment. Paddle all the ingredients together until they are all thoroughly incorporated. Refrigerate the mixture for 30 minutes. Bake the streusel until lightly toasted, then remove from the oven and allow tocool.

For the Vanilla Yogurt Pound Cake:
Preheat the oven to 300ºF. Spray a loaf pan with non-stick spray and line the bottom of the pan with parchment paper. Sift the flour, baking powder and salt together. In a separate bowl combine the yogurt, sugar, eggs, and vanilla paste. Stir the yogurt mixture into the flour mixture, then fold in the oil. Pour the cake batter into the prepared loaf pan. Bake for approximately 30 minutes. Remove the cake from the oven then layer with the PreGel Fig Arabeschi.

For the Spiced Cotton Candy Paper:
Heat the PreGel Magic Sugar, water, cinnamon stick and star anise in a pot until the mixture reaches 310ºF. Cool the mixture on a Silpat. When the mixture has cooled, grind in a spice grinder. Seal the ground mixture in an airtight container with a drop of cinnamon and cardamom oil. Make cotton candy using Koerner cotton candy machine. Roll the cotton candy very thin using a pasta machine or rolling pin to form “paper.”

For the Apple-Fig Cream:
Cook the apples with the honey in a medium pot until they are tender. Blend the warm apples and purée with the fig puree, low acyl gellan gum, and salt. Strain the mixture.

To Assemble and Serve:
Slice and plate a piece of the vanilla yogurt pound cake. Top with a quenelle of the apple pie ice cream. Place a piece of the spiced cotton candy paper diagonally against the cake. Drizzle the apple-fig cream around the dish and sprinkle with the brown sugar cave-aged cheddar cheese streusel.