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Apple with liquorice, vanilla, blackberries and carquiñolis


Apple with licorice syrup:

  • 2 u. golden apple
  • 250 ml. of water
  • 125 g. sugar
  • 3 g. licorice paste

Vanilla foam:

  • 300 ml. liquid cream (35% fat)
  • 125 ml. milk
  • 75 g. sugar
  • 3 egg yolks
  • ½ vanilla branch


  • Blackberries
  • Carquiñolis

For the apple with licorice:

  • Mode: steam
  • Temperature: 85ºC
  • Time: 40 minutes
  • Humidity: 100%

Vanilla foam:

  • Mode: steam
  • Temperature: 82ºC
  • Time: 30 minutes
  • Humidity: 100%

Apple with licorice

To prepare the licorice syrup, place the water, sugar and licorice paste in a saucepan and boil until the sugar dissolves. Let cool. Peel and cut the apples into 1.5 cm side cubes.

Place the apple cubes and the licorice syrup in a cooking bag and vacuum pack with the iSensor sealer. Cook in the mychef combi oven at 85ºC with 100% humidity for 40 minutes. Cool.

Vanilla foam

Cut the vanilla branch in half and remove the seeds. Mix the liquid cream, milk, sugar, vanilla sprig and egg yolks in a bowl. Place in a vacuum bag and pack with the iSensor packaging machine, which automatically packs liquids without the need for supervision.

Bake in the mychef oven at 82ºC with 100% humidity for 30 minutes. Cool and strain. Fill the siphon to create the foam, screw on the capsule and shake gently.


Fill the base of a glass with blackberries. Place the apple cubes and the licorice syrup on top. Arrange the broken carquiñolis on top and, on top, the vanilla foam.