Apple Carpaccio with Ice Cream

A single apple with red skin is cored, sliced as thinly as possible, and fanned across two plates with the skin facing out. Lemon and orange juice go on to keep the slices bright; orange zest and honey follow. Pomegranate seeds scatter over the top, and pumpkin seeds, toasted with confectioner’s sugar until they caramelize and clump, add a crunch that earns its place. A scoop of ice cream sits at the center of each plate, cold against everything around it.

The whole thing takes less than 30 minutes to toast, caramelize and assemble and looks like considerably more thought went into it. The contrast between the crisp apple, the cold ice cream, the tart pomegranate, and the sweet-crunchy seeds is what makes each bite different from the last. This is a dessert that rewards attention.

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Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Pomegranate
• Orange
• Apple
• Lemon

Most important decision for this recipe is the apple

• Find an apple that adds color to your dessert.
• Pick an apple that will fit in your mandoline. You can cut the apple in half and slice, but whole apple slices are more beautiful.
• Select the flavor of the apple – this is very personal.
• Decide whether you like an apple with a thick or thin skin – also personal

I used a McIntosh apple. I selected on color first and size second. Then I had a ‘cue card’ with me, with the different apple characteristics. In general, my 2 favorite apples are Granny Smith and Honeycrisp, but beyond those, I need help, hence the cue card.

The Granny Smith was a no-go, because of the color and I couldn’t find small, nicely colored honeycrisp apples.

How to Make Apple Carpaccio with Ice Cream

• Step 1 – Start with caramelizing pumpkin seeds. Roast them first, then sprinkle with confectioner’s sugar and bake again until crisp. Cool the seeds. Pumpkin seeds are not a must, you can use pine nuts or pecans.
• Step 2 – Mix lemon and orange juice – this is the ‘dressing’
• Step 3 – Slice the cored apple on a mandoline as thin as possible.
• Step 4 – Divide slices over 2 plates, poor citrus juice over the apple slices. This is the dressing and it will prevent the apple from turning brown.
• Step 5 – Sprinkle with pomegranate seeds, the caramelized pumpkin seeds and orange zest.
• Step 6 – Place a scoop of ice cream in the center. Vanilla will do, as there is enough variety in flavor.
• Step 7 – Drizzle with honey and garnish with fresh mint.

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