My Account View Cart

Apples, Olive Oil Biscuit and Ginger Custard

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.25)

This dessert recipe from Chef Javier Rodriguez of PorterHouse in Singapore shows how apples pair extremely well with olive oil. The ginger custard adds a nice flavor too.

The apples and custard are cooked Sous Vide in this recipe but we explain you how to get similar results by using the stove.

Ingredients for apples

- 5 golden delicious apples

- 250 ml (8.5 oz) dry white wine


- 250 ml (8.5 oz) sugar

- 250 ml (8.5 oz) water

Ingredients for olive oil biscuit

- 85 g (3 oz) cake flour

- 11 g baking powder

- 4 eggs

- 100 g (3.5 oz) granulated sugar

- 70 g (2.5 oz) low- fat yogurt

- 40 g (1.4 oz) almond flour

- 85 g (3 oz) extra virgin olive oil.

- 1/2 lemon zest

Ingredients for ginger custard

- 325 g (11.5 oz) heavy cream

- 250 ml (8.5 oz) whole milk

- 50 g (1.8 oz) fresh ginger

- 5 large egg yolks

- 63 g (2.2 oz) granulated sugar

- Salt

- 1 gelatin sheet or 2.5 g of gelatin powder

Ingredients for cinnamon mascarpone cream

- 50 g (1.8 oz) mascarpone cheese.

- 0.5 g (0.017 oz) cinnamon powder.

- 30 g (1 oz) chopped pistachios

- 100 g (1.8 oz) sugar

- 20 g (0.35 oz) icing sugar.

Other Ingredients

- Chopped pistachios for garnish

- Mint leaves for garnish



1- Combine the water, white wine and sugar and bring to boil. Store in the refrigerator.

2- Peel the apples and scoop balls with a parisienne scoop.

3- Place the balls in a bag and add enough liquid to cover the apples. Vacuum pack at medium pressure. Skip this if you don't have a Sous Vide machine - see below.

4- Cook at 75 °C (167 °F) for 3 hours. Cool in an ice bath and refrigerate until serving. If you don't have a Sous Vide machine, you can cook the apples at very low heat (use heat diffuser if needed) in a pot covered with parchment paper.

Olive Oil Biscuit

1- Beat the eggs and sugar in a stand mixer until the ribbon stage (until pale and extremely thick. When the beater or whisk is lifted, the batter falls slowly back onto the surface of the mixture, forming a ribbon like pattern that, after a few seconds, sinks back into the batter)

2- Using a mixer, whisk in the yogurt, followed by the almond flour.

3- Sift the cake flour and baking powder. Whisk in the cake flour / baking powder.

4- With the mixer still running on low speed, add the olive oil and the lemon zest.

5- Pour batter in a 11 in x 7 in cake pan.

5- Bake in oven at 163 °C (325 °F) for 18 minutes.

Cinnamon Mascarpone Cream

1- Make a basic syrup by heating 100 g (3.5 oz) sugar and 100 g (3.5 oz) water in a pot.

2-Cook the pistachios in the syrup for 1 hour at low temperature.

2- Remove from heat and process mix until smooth. It should have the consistency of a puree so adjust amount of syrup as necessary.

3- Pass pistachio mix through a sieve.

4- Combine the pistachios puree with the mascarpone, cinnamon and icing sugar until very smooth. Keep in the refrigerator.

Ginger Custard

1- Heat 250 g (8.8 oz) of cream and 250 ml (8.5 oz) of milk until hot.

2- Add the ginger in slices, and let infuse for 20 minutes.

3- After that discard the ginger. Reserve.

4- Whisk the egg yolk, sugar and the salt in a stand mixer.

5- On low speed add the hot milk and cream.

6- Vacuum pack on medium. Skip this if you don't have a Sous Vide machine - see below.

7- Add the bag to 85 °C (185 °F) water and reduce the temperature to 82 °C (180 °F). Cook for 20 minutes. If you don't have a Sous Vide machine, cook the mix in a double boiler stirring constantly until you reach a temperature of 83 °C (181 °F).

8- Let sit at room temperature for 5 minutes.

9- Squeeze the gelatin to remove the excess of water. Pour the custard into a bowl and stir in the softened gelatin to dissolve. Strain and set over an ice bath.

10- Whip the remaining 75 g (2.6 oz) cream to soft peaks. Whisk one third of the whipped cream into the custard, then fold in the remaining cream and mint leaves.

Assemble and Serve

Apples, Olive Oil Biscuit Assembly

1- Place 7 apple balls on the centre of the plate.

2- On top of the apples place a circle of the olive oil biscuit.

3- Drizzle with extra virgin olive oil.

4- Spread 1 spoon of the custard on top of the biscuit.

5- Place 7 more apple balls.

6- Garnish with chopped pistachios and mint leaves.

7- Finish with the cinnamon mascarpone cream on the plate.