Sep 21, 2019 Last Updated 6:31 AM, Nov 9, 2017

Apple Pie Moonshine Jelly, Alunga Ice Cream, Cinnamon Crumble

Category: Frozen Recipes
Apple Pie Moonshine Jelly, Alunga Ice Cream, Cinnamon Crumble by Lisa Romain Lenoir.

Alunga milk chocolate ice cream, apple pie moonshine jelly, cinnamon crumble, moonshine gel and caramelized apples by Romain Lenoir, Executive Pastry Chef of Intercontinental Hotel in Los Angeles, CA.


Yield: 12 servings

Romain Lenoir, Executive Pastry Chef, Intercontinental Hotel, Los Angeles, CA.

Alunga Milk Chocolate  Ice Cream:

  • 20.4 oz/580 g whole milk
  • 5 oz/142 g heavy cream
  • 0.63 oz/18 g inverted sugar
  • 0.42 oz/12 g non-fat milk powder
  • 0.17 oz/5 g ice cream stabilizer
  • 0.63 oz/18 g glucose powder
  • 1 oz/30 g granulated sugar
  • 7 oz/200 g Alunga milk chocolate 41%

1. Heat the milk, cream and inverted sugar to 185°F (85°C). At 122°F (50°C), add the non-fat milk powder, stabilizer, glucose powder and sugar together. At 158°F (70°C), add the Alunga chocolate. Finish cooking at 185°F (85°C), strain with chinois and let it cool in ice water bath. Reserve in refrigerator for 12 hours.

2. Spin in the ice cream machine

Apple Pie Moonshine Jelly:

  • 3 organic Pink Lady apples
  • Lemon juice, as needed
  • 4 gelatin sheets (gold)
  • 2.1 oz/60 g brown sugar
  • 5.6 oz/160 g hard cider
  • 1.6 oz/45 g American Born Apple Pie Moonshine 
  • 2 star anise
  • 2 cinnamon sticks

1. Cut the apples in small dice (1/4”) and reserve in some lemon juice.

2. Soak the gelatin in cold water, strain and reserve.

3. Make a caramel with the brown sugar, then add the hard cider and the Moonshine. Add the star anise and the cinnamon and let reduce for 1 minute, until the sugar is dissolved. Add the apple dice and the gelatin. Pour into 8” x 10” frame, reserve in refrigerator, and when set, cut into 2.5” squares.                   

Cinnamon Crumble:

  • 5.3 oz/150 g granulated sugar
  • 5.3 oz/150 g all-purpose flour
  • 5.3 oz/150 g almond flour
  • 5.3 oz/150 g unsalted butter
  • 0.28 oz/8 g ground cinnamon
  • Copper dust

1. Mix all ingredients together in a stand mixer with the paddle until dough starts to come together. Reserve in refrigerator for 2 hours. 

2. Place crumble on sheet pan and bake at 350°F for 12 minutes.

3. Roll the baked crumbs into copper dust

Moonshine Gel:

  • 7 oz/200 g American Born Apple Pie Moonshine
  • 1.76 oz/50 g water
  • 1.76 oz/50 g granulated sugar
  • 0.09 oz/2.7 g agar agar

1. Bring all ingredients to a boil; reserve in refrigerator until solid.

2. Place the solid jelly into a blender until the gel is at the right consistency.

Caramelized Apples:

  • 1.76 oz/50 g unsalted butter
  • 1 Pink Lady apple, cut into thick slices

Melt the butter in the pan. Add apple slices and cook until caramelized. Reserve.


  • Micro cilantro
  • Brioche, cut into 3” x ½” sticks, toasted

Place a square of the apple jelly on the plate. Add a quenelle of ice cream. Place 2 slices of Caramelized Apple and one stick of toasted brioche on plate. Add 3 dots of Moonshine Gel on the plate. Finish with some micro cilantro on top of the ice cream.

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