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Sous Vide Apple & Calvados Trifle | Recipe by sousvidetools.com

Sous Vide Apple and Calvados Trifle with Warm Cinnamon Doughnuts

Sous Vide Apple and Calvados Trifle with Warm Cinnamon Doughnuts Desserts
  • DIFFICULTY: Difficult


Cinnamon Ice Cream

  • 500g Double cream
  • 500g Milk
  • 1tsp Ground cinnamon
  • 1 Vanilla pod
  • 365g Egg yolk
  • 265g Sugar

Aerated Custard

  • 500ml Double cream
  • 1 Vanilla pod
  • 200g Egg yolk
  • 85g Sugar


  • 4oz Self Raising flour
  • 1oz sugar
  • Pinch salt
  • Milk to dropping consistency

Cinnamon Sugar

  • 1tsp Ground cinnamon
  • 100g Sugar

Apple Jelly

  • 300ml Fresh apple juice
  • 1 ½ leaves of bronze gelatine
  • Citric acid to taste

Apple compote

  • 50g sugar
  • 25ml calvados
  • 50ml fresh apple juice
  • 250g bramley apples

Black treacle sponge

  • 250g Black treacle
  • 100g unsalted butter
  • 125g vegetable oil
  • 100g dark brown sugar
  • 3 eggs
  • 300g self-raising flour

Compressed Apple

  • 2 granny smith apples
  • Squeeze lemon juice
  • Pinch sugar

Soaking syrup

  • 100ml fresh apple juice
  • 50ml calvados



A delicious sous vide recipe courtesy of Tom Lawson from Rafters Restaurant in Sheffield


  1. Toast cinnamon with blow torch
  2. Boil cream and milk with cinnamon and vanilla
  3. Whisk egg yolk and sugar to ribbon stage
  4. Pour the cream mixture over the egg yolks
  5. Pass and then seal in a large vacuum pouch
  6. Cook in the water bath @ 84°C for 1 hour
  7. Chill and then churn in an ice cream machine
  8. Whisk egg yolk, sugar and vanilla seeds to ribbon stage
  9. Add cream
  10. Seal in large vacuum pouch
  11. Cook in water bath @ 84°C for 1 hour
  12. Chill then pour into syphon gun and charge 3 times
  13. Combine all ingredients and allow to rest for 5-10 minutes
  14. Spoon into fryer using a teaspoon @ 170°C]
  15. Cook for 5 minutes turning every 30 seconds
  16. Drain on paper towel and then roll in cinnamon sugar
  17. Serve warm
  18. Bloom gelatine in cold water
  19. Season apple juice with citric acid to taste and then bring to the boil
  20. Whisk in the bloomed gelatine, pass into a tub and allow to set in the fridge for minimum 6 hours
  21. Make a dry caramel with the sugar
  22. Deglaze caramel with calvados and apple juice
  23. Peel and dice the apples and place in a vacuum pack pouch along with the caramel
  24. Seal and then cook @ 88°C until soft around 1 hour
  25. Once softened blitz in a blender until smooth
  26. Melt butter, oil, black treacle and sugar together
  27. Mix in eggs, followed by the sifted flour
  28. Pour into a tray lined with baking parchment and bake @ 160°C for 20-30 minutes
  29. Peel and dice the apple
  30. Place in vacuum bag with lemon juice and sugar and vac down fully

Plating up

  1. Dice Sponge and place into bottom of serving bowl, spoon the soaking syrup over sponge
  2. Add compote, jelly and compressed apple
  3. Scoop cinnamon ice cream
  4. Cover with the sous vide aerated custard
  5. Serve warm doughnuts on the side
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