The Love Apple by Bruno Tenailleau

The recipe that I am offering you here is very easy. If you don´t have much time you can use shop bought custard cream and coulis.


What you will need

- 8 organic Granny Smith apples
- 4 egg whites
- 100 g of icing sugar
- 2 cl of corn powder
- 50 g of butter
- 8 physalis (golden berries)
- 8 sprigs of fresh mint

For the coulis

- 250 g of raspberries
- 75 g of caster sugar

For the custard cream
- ¼ litre of milk
- 3 egg yolks
- 50 g of caster sugar


The order:

Wash the apples and cut off their tops which you will keep for presenting them. Hollow out the centre in order to stuff them.
Cut the pulp into small cubes.

Beat the egg whites until stiff and add the icing sugar as though for meringue and delicately add the corn flour and the pulp.
Garnish the apples and put to one side.

For the raspberry coulis: Place 5 cl of water and 75 g of sugar in a saucepan. Add the raspberries and leave them to cook for 10 minutes over a low heat.
Mix them and put them through a strainer.

Prepare the custard cream and leave it to cool.
See my feature for successful custard cream


For cooking, leave the apples in the oven at 180° C for 15 minutes in a buttered dish.
For presentation, pour a little coulis in the centre of the plate, and add your decoration before placing the still-hot apple on top. Lightly coat the inside of the apple with the cream and cover it with the hat. Add a sprig of mint and finish decorating with a golden berry.


Bruno Tenailleau is an extraordinary chef. First prize winner of the international dessert prize, he conducts his gastronomic research on a daily basis. Watching him work is very impressive: he composes, he assembles, he plays with textures and contrasts, and works his recipes like a musician or a perfume blender. A real champion! And yet, he is willing to offer us some of his best recipes.