Apple and Cheese Get an Invitation to the Ball

Do you remem­ber when I wrote about ‘now­ness’? In the final weeks of his life, it was the word Den­nis Pot­ter used to describe his intense love for the present moment. My Granny’s way of describ­ing ‘now­ness’ was what she called ‘hav­ing a minute’ and this morn­ing I found yet anoth­er ver­sion. In 1817 John Keats wrote a let­ter in which he said that ‘…if a spar­row come before my win­dow, I take part in its exist­ence…’ 

It was with thoughts of Keats’ spar­row that I set off on a walk, a piece of cheese and an apple in the pock­et of my coat. You’ll know by now that I love pic­nics, espe­cially ones that fit into my pock­et.  An apple and a piece of cheese have an easy com­pat­ib­il­ity. Each has its own spe­cial qual­it­ies and neither tries to out­shine the oth­er. Their happy camarader­ie makes them the per­fect com­pan­ions for a ‘now­ness’ walk. Inev­it­ably, though, when I got home I stopped think­ing about now and star­ted think­ing about ‘what if?’ instead. What would hap­pen if I gave an apple and cheese new, glam­or­ous out­fits and invited them to a party?


Serves 4


  • Ikg cored, unpeeled apples — a sweet, full fla­voured vari­ety such as Cox’s Orange Pip­pin
  • Juice of a clem­entine
  • 1 cup water
  • 375g caster sug­ar

Grate the apples, skin and all. Squeeze the clem­entine juice over the apple and put in a pan with the water and sug­ar. Bring the mix­ture to a sim­mer and keep on the heat for 5 minutes. The beauty of grat­ing the apple is that you don’t need to cook it for very long, so you will retain the good­ness and fla­vour of the fruit. Tip the cooked fruit into a sieve and allow to drip into a bowl. While it’s drip­ping through, start to make the parmes­an cones.


  • 8 table­spoons finely grated parmes­an

Pre­heat the oven to 180 degrees C. Using 2 table­spoons of parmes­an per cone, pat the grated cheese into four flat circles, on a bak­ing tray lined with bak­ing parch­ment. Cook in the oven for 4 to 5 minutes. Remove from the oven and after one minute, lift the melted cheese circles off the paper and roll between your fin­gers into a cone shape. Don’t leave them to cool before you do this, because the parmes­an bis­cuits will simply snap. Once rolled, the cones will be about 6 cm long, rather than full-sized ones. This recipe is bet­ter in mini­ature.

By now the apple juice should have dripped through. Cool the juice and then churn in an ice-cream maker. Don’t pan­ic about its amber col­our at this stage. The churn­ing and freez­ing pro­cess will turn the juice a pale, creamy pink.

Place a scoop of sorbet into each cone. If you think that an ice-cream cone isn’t prop­erly dressed without a chocol­ate flake, dec­or­ate your sorbet with a tiny cel­ery stalk, its leaves still attached. The com­bined fla­vours are per­fect. And after all, if apple and cheese are going to the Ball, they have to be giv­en the right accessor­ies, don’t they?

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22 thoughts on “Apple and Cheese Get an Invitation to the Ball

  1. What a fant­ast­ic twist on a time-hon­oured com­bin­a­tion. I’m sure Heston Blu­menth­al would be proud of such a recipe or does he have a twist of his own? Lovely pic­tures as ever.

    • Thanks Jakey. Even my chil­dren enjoyed it, hav­ing been hor­ri­fied by my sug­ges­tion that they try the was­abi ice-cream I made to accom­pany smoked trout.

  2. What a bril­liant idea. They look deli­cious. And everything turns out so neatly … my last attempt at parmes­an crisps was a cheese-fla­voured splodge in the fry­ing pan.

  3. Charlie, I am stunned! How tal­en­ted and cre­at­ive you are!!! When I opened up the post — faced with a gor­geous photo of an apple — and read the first para­graphs, I ima­gined a pie or tart or maybe a cake but Apple Sorbet in Parmes­an Cones? Wow and wow again! Fab­ulous! Now­ness is too simple a word for some­thing so extraordin­ary and spe­cial and how I wish I could taste one. Now.

    xo You nev­er cease to amaze me.

    • You are so gen­er­ous with your praise, Jam­ie and I’m thrilled that you enjoyed the post. Thank you very, very much. Your views mean a huge amount to me.

  4. I abso­lutely love the simple,yet inter­est­ing approach you take to writ­ing!:-) The idea of apple sorbet in Parmes­an cones is intriguing,I am not­ing down/bookmarking this recipe.Tweeting it too.
    Thank you for shar­ing!:-)

    • Hello Fahad and wel­come to Eggs On The Roof. I’m so happy that the post res­on­ates with you — it’s a pleas­ure to share my ideas.

  5. wow they look amaz­ing — have you ever tried mak­ing tuille cones (I think that’s how you spell it!) I made some red ones for a Hal­loween cake once and they looked cool but went soft very quickly — do these keep their shape? I’m not sure my chil­dren are that adven­tur­ous though!

    • Thanks Sarah — whenev­er I make these, they seem to get eaten very quickly. But I doubt they’d go soggy, because the only ingredi­ent is parmes­an cheese. They cer­tainly hold their shape really well and my chil­dren love them.

  6. Smit­ten. Truly. Both with the concept of now­ness of which I am a huge sup­port­er (much to my husband’s annoy­ance — he calls it day­dream­ing!!), and the com­bin­a­tion of apples and cheese. Some of my earli­est memor­ies involve my mom feed­ing my crunchy Granny Smith apples and sharp ched­dar cheese for lunch when I came home from school; and I have always liked dip­ping some slices of crunchy apple in a cheese fon­due. This cre­ation is inspired, and inspir­ing. Thank you!

    • Smit­ten? I’m thrilled, Jeanne — thank you. You must tell your hus­band that now­ness is alto­geth­er dif­fer­ent and not day­dream­ing at all. Heart­felt thanks again

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