Apple Dessert
Apple Dessert

Smoked vanilla ice cream, puffed barley, peanut powder, apples and caramel

  By PolyScience Culinary  , ,   , ,

October 4, 2021


Chef Allison Osorio uses the HydroPro® to pasteurize her smoked vanilla ice cream and create perfectly puffed barley for this delicious dessert with the power of Sous Vide Toolbox™.


Puffed Barley

1 3/10 cups Water

1/2 cup Barley

30 g Granulated sugar

TT Salt

Vegetable Oil, as needed

Apple Poaching Liquid

4 Star anise, who

4 g Allspice, whole

2 g Black peppercorns, whole

1 Cinnamon stick

300 g Water

60 g Sugar

2 dash Salt

25 g Champagne vinegar

45 g Lemon juice

150 g Spinach juice

To Serve

Smoked Vanilla Ice Cream, frozen in a ring mold

Cooked apples

Compressed apples

Caramel sauce

Peanut powder

Fennel fronds

Avocado mousse


Puffed Barley

Add all the ingredients to a vacuum bag and cook en sous vide at 90ºC for 1 hour and 15 minutes.

Drain the barley. Pat dry and place on a Silpat lined sheet tray.

Place in the oven at 200ºf overnight (6-8 hours) until dry. 

Heat a neutral vegetable oil to 350ºF.

Fry the barley a little at a time until puffed. Season with salt. Reserve

Apple Poaching Liquid

Toast the spices in a dry pan.

Add water, salt and sugar to the pan. Bring everything to a boil and infuse. Strain and cool over an ice bath.

Once cooled to 5ºC, add spinach juice, champagne vinegar and lemon juice.

Cooked Apples

Small dice green apples.

Place the diced apples and some of the infused liquid in a vacuum seal bag and seal. Cook apples en sous vide at 62ºC for 22 minutes.

Chill in an ice bath immediately after cooking.

Compressed Apples

Thinly slice a green apple about 2mm thick.

Place slices in a vacuum seal bag with more of the infused liquid and compress. Drain and pat dry.

Cut the apples with a cookie cutter and arrange apple slices in a disk form, scalloped. Reserve between two pieces of parchment and compress a second time to seal.

To Serve

Remove the frozen ice cream ring from the freezer.

Pipe caramel sauce into the center of the ice cream and top with peanut powder.

Top the dessert with the sheet of compressed apple.

Garnish the dessert with the cooked apple, fennel fronds, and avocado mousse.

Pastry Chef Allison Osorio is a Southern California native whose love of dessert pulled her out of the corporate world and into the kitchen. She quit her fancy job, took a leap of faith and moved to Paris.

Allison completed her culinary training at the École Gastronomique Bellouet Conseil and landed her dream job with Pierre Hermé (World’s Best Pastry Chef 2016, The World’s 50 Best Restaurants Association) during her time in Paris. Upon returning to SoCal, she joined the team at Bouchon, where she worked under acclaimed Chef Thomas Keller. She was then recruited by Michelin-starred Chef Tim Hollingsworth to head the pastry program for his new venture, Otium Restaurant, in Downtown L.A. Since its opening in 2016, her imaginative and delectable pastries have earned the praise of guests and critics alike.

Today, Allison runs her own pastry consulting business and an online cooking school, School of Quenelle, to share her knowledge and love of ice cream making with culinary students, aspiring ice cream entrepreneurs, and anyone interested in mastering this craft.


0 Reviews

All fields are required to submit a review.