3 Way Bicolored Apple Surprise – A winning recipe

(Last Updated On: 13th September 2016)

This recipe wins the Third Prize in FoodeMag dxb Readers’ Competition in collaboration with Bicolored Apples From Europe

This amazing competition was courtesy of Bicolored Apples from Europe, and our participants had to share their creative apple recipes with us and tell us a bit about their recipes – we love to hear what inspired their dish and whether it had been a favourite with their family or not. While we are publishing only the 6 winning recipes here, what we loved about all the recipes submitted was that, they not only seemed tempting but were also easy and practical to make at home.

Vijitha Aruinayagam, our First Prize winner, wins a luxury weekend stay for two at Sofitel Dubai Palm Resort & Spa that included 2 nights stay in a Luxury Sea View Room (breakfast and half board), a private cooking class followed by dinner with a set menu inclusive of soft drinks at Porterhouse Restaurant on one day and dinners on both days; Bahar Yeganeh wins the Second Prize with a Magimix Duo XL Juicer that not only juices, but can shred and slice veggies too; and Zendy Marsam, wins the Third Prize with a smoothie maker and recipe book – perfect for whipping up some healthy smoothies for the family.

For Apple Sauce

  • 1 and ½ large bicolored apples, cored and chopped
  • 1 tbsp natvia
  • ½ tsp ground cinnamon
  • 1 tsp fresh lime juice

For Mousse

  • 1 cup low fat plain yogurt
  • ½ cup coconut cream
  • 1/3 cup natvia
  • 1 and ½ tbsp unsweetened gelatine powder

For Apple Glaze

  • 2 cups of apple juice
  • 1 tbsp unsweetened gelatine powder
  • A few drops of red organic food colouring

For Caramelized Apple

  • 2 large bicolored apples, cored and thinly sliced
  • 1 and ½ tbsp brown sugar
  • ½ tsp margarine
  • ½ tsp ground cinnamon


For Apple Sauce

  • Place all the ingredients in a saucepan with a splash of water.
  • Simmer until reduced to a sauce.
  • Let the sauce cool and then place into small round ice-cube moulds and freeze.

For Mousse

  • Add 4 tbsp of coconut cream into the gelatine and mix it immediately.
  • Leave it for few minutes and then melt in the microwave until it turns into a liquid.
  • Add the natvia, yogurt and coconut cream into a mixer and mix at high speed until thickened.
  • Add gelatine mixture and stir well to combine.

For Apple Glaze

  • In a sauce pan, place the apple juice and gelatine. Let it cook until the gelatine dissolves.
  • Add the red food colouring.
  • Bring it to a slight boil, then remove and let it cool.

For Caramalised Apple

  • In a frying pan, add sugar and let it melt and caramelise.
  • Add the margarine and apple.
  • Let the apples cook on a low heat for 8-10 minutes, then remove from the pan.

To Assemble

  • Prepare a spherical mould (the size of an apple) and pour 1/4 the yogurt mousse into each mould.
  • Add the frozen apple sauce into the centre then cover with some more yogurt mousse. Keep it in the freezer until you need it.
  • Pull the yogurt mousse half-spheres from each mould and put on a rack. Pour the apple glaze over the top of the forms until evenly coated. Place on a plate and keep in the fridge until you serve.
  • Place the caramelised apples into a circular pattern in the middle of a serving plate. Carefully place the half-apple form on top. Sprinkle with some crushed pistachio nuts.

Zendy says: “I love a little theatre in the kitchen and I particularly like to surprise dinner guests with a flamboyant dessert! I always steal away into the kitchen after the main course to complete the final dessert preparation and love reappearing to the ooohs and aaahs of our dinner guests. What better way to finish a great evening meal? My ‘3-Way Bi-Colored Apple Surprise’ is a re-created bicolored apple dessert – incorporating 3 different apple styles. The skin of the half-apple shape is a thin Apple Jelly layer that is coloured red reminiscent of the fruit. A green bi-coloured skin effect hides under an edible Impatiens flower in the form of crushed pistachio nuts.

Cutting the apple open reveals the drama with the contents oozing out similar to a lava cake. Inside, a coconut mousse represents the white flesh of the apple. The light-textured mousse is sugar-free adopting a yogurt base to keep things vaguely healthy! The ‘ooze’ of the dessert – the central core of the apple – is a spiced apple coulis. This adds an intricate cinnamon and clove flavour – and a touch of surprise to the ensemble. A fringe of caramelised apples ground the composition onto the plate and add a third delightful bi-colored apple flavor. I’m sure this dessert will thrill the guests at my next dinner party!”

[All recipes and images for FoodeMag dxb Readers’ Competition in collaboration with Bicolored Apples from Europe are exclusive to us and submitted by the participants. We have also tried Bicolored Apples from Europe at our FoodeMag dxb kitchen]

Bicolored Apples from Europe – What makes them so special?

  • Unique taste and Aroma: European apples are grown far away from big cities, breathing clean air and basking in warm sunshine. They have earned global recognition for their unique taste and aroma.
  • Grown in an ideal Climate: Grown in Europe, Bicolored apples are subject to distinct wet and dry seasons with hot and dry conditions. The warm sunny days and cool night temperatures tend to make the apples sweeter. Bicolored Apples have a sweet and sour taste due to the climate and conditions at cultivation.
  • From Field to Table: Bicolored Apples are manually harvested and only harvested when the conditions are right and they are at the right stage of ‘ripeness’. The apples come from verified, registered and identifiable orchards meaning that we can trace the route back to each Orchard. From the Orchard through to the supermarket, we have implemented rigorous procedures to ensure the quality of our Apples.
  • Heritage: Bicolored Apples owe their strength to the European soil which has been nurtured over the generations, and ends in a well-managed production process.
  • Quality Control: Bicolored apples are produced under strict European Food Safety systems throughout the
  • People with Passion: It’s not just about processes and standards, it’s important to remember that the success of the apples are also down to the people who manage the Orchards from where they are grown – people with real passion.


Different types of apples have unique taste profiles, how do you know which to buy? For instance, if you’re planning on baking an apple pie you will need a firm apple with some tartness and lots of flavour. If you prefer to eat your apple raw then there are different choices too. Here’s a bit more about the different taste profiles of the apples which might help you make the best choice and to help you identify them when you are shopping.

  • Gala: Creamy, firm and juicy flesh with a sweet flavour and very pleasant aroma
  • Red Jona Prince: Creamy, hard and very firm flesh, with a sweet-sour taste, very aromatic
  • Gold Delicious: Creamy yellow, juicy flesh and aromatic with very good taste
  • Idared: Creamy, firm flesh and juicy taste
  • Champion: Greenish-white flesh with creamy tinge, juicy, aromatic and very tasty
  • Ligol: Creamy flesh, Crunchy, Juicy, Sweet and sour, aromatic, tasteful
  • Jonagored: Yellowish, hard, juicy flesh, aromatic, sweet-and-acidulous, tasteful
  • Najdared: White, hard, tight and juicy flesh, tasteful
  • Gloster: White and green flesh, juicy, aromatic, refreshing, tasteful

Other recipes with Bicolored Apples from Europe