Apple Curd Sorbet

A recipe by Gary Rhodes

Here is a variation on a lemon curd using apples which I use to make a sorbet.  You can even try the curd on its own spread over pancakes or scones.

Serves:  4

Ingredients:  Apple Curd:  2 lb (900g) apples, peeled, cored and chopped; 8oz (225g) butter; 8oz (225g) caster cane sugar; 1 tsp lemon juice; 1 egg, size 2; 3 egg yolks, size 2.

Sorbet:  4oz (100g) caster cane sugar; 8oz (225g) apple curd

  • To make the apple curd, place the apples in a large pan with 2 tblsp wate rand simmer for about 12 minutes until cooked through and soft.  Pass the apple through a sieve.
  • Place the apple, butter, caster cane sugar and lemon juice in a bowl over a pan of simmering water.  Once the butter has just melted, mix together the mixture.  Add the egg and the egg yolks and continue to cook and stir for 15-20 minutes until thickened.  Remove from the heat, pour into a bowl and cover with waxed paper.  Allow to cool, then refrigerate.
  • To make the sorbet, mix the caster cane sugar with 10 fl oz (300ml) water in a pan and boil until you have a syrup.  Mix 5 fl oz (150ml) of the syrup with the apple curd in a stainless-steel bowl, place in the freezer and whisk every 5-10 minutes until frozen.  If you have an ice cream machine, process for between 20-30 minutes.
  • As an alternative to the sorbet, you can make apple curd ice cream, which is really rich and creamy.  Instead of mixing the apple curd with the syrup, just add 2 tblsp crème fraiche and 1 tblsp natural yoghurt.  Finish as for the sorbet.

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