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RECIPE: Apple Terrine with Tea & Honey Ice Cream

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October 5, 2022

About this Recipe

The fall has arrived and what better to celebrate the bounty of local orchards than in a naturally sweetened layered apple terrine. Paired with tea ice cream and bee pollen, this floral dessert will balance out many of the earthy flavours present at a traditional Thanksgiving dinner table.

Both the terrine and ice cream can be made in advance, making this elegant dessert an excellent option for your next Thanksgiving gathering. Recipe from Embassy Chef de Cuisine, Laetitia Chrapchynski.

Servings: Recipe makes two terrines that serves 6-8 people.


Apple Terrine

Tea & Honey Ice Cream


Apple Terrine

  1. Preheat an oven to 325F.
  2. Start by peeling the apples and shaving them using a mandolin or thinly slicing at roughly a 3mm thickness. Place them in a medium sized stainless-steel bowl. Add the vanilla, spices, and lemon juice. Mix gently, taking care in keeping the apples slices whole.
  3. Line two loaf pans or terrine molds with parchment paper. Shingle all the apples. It is important lay each layer individually, as this prevents air pockets.
  4. Bake for 30 minutes, then rotate and cook for a further 30 minutes.
  5. Cool completely before slicing. Can be refrigerated for 2-3 days.

Tea & Honey Ice Cream

  1. Begin by combining the whole milk with the spices and tea leaves. Bring to a boil and let the aromatics infuse in the milk overnight. The next day, strain the milk and pour it into a medium sized saucepan. Bring the milk to a simmer.
  2. In a stainless-steel bowl, whisk the egg yolks, sugar, and honey. Pour the warm milk over the egg mixture slowly to create a crème anglaise.
  3. Transfer the custard back into the saucepan and cook over low heat, stirring constantly with a wooden spoon. The custard should coat the back of a spoon when done, do not exceed 180 F. You want to reach the point where the egg yolks coagulate, which contributes to a mouthfeel that is smooth and rich.
  4. Strain the anglaise with a fine mesh strainer, fold in heavy cream. Refrigerate for 12 hours.
  5. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions.

To Serve

  1. Slice the terrine and warm the pieces lightly in oven. Scoop the ice cream and top with bee pollen to finish.