Textured apple pie recipe – IDDSI Level 4

Texturising food is essential to ensure that people with dysphagia can enjoy safe, nutritious and pleasurable meals.

This Apple Pie recipe adapted to IDDSI Level 4 retains all the flavour of the classic dessert, while ensuring a smooth and uniform texture thanks to the use of our cutter-emulsifier. Flavour and colour contrasts are preserved with yogurt and blueberry toppings, which add freshness and visual appeal.

1. Place the butter and sugar in a saucepan.

2. Add the apples, cut into wedges, and allow them to caramelise over medium heat, stirring occasionally.

3. Once well caramelised, to reach IDDSI Level 4, blend the mixture using the cutter-emulsifier: first for 1 minute at speed 3, then 2 minutes at speed 10.

4. After this time, check the texture. If the mixture has cooled and become too thick, add a little mineral water to lighten it.

5. Separately, blend the blueberries with a bit of cream using the XM blender until smooth and creamy.

6. Blend the biscuits with cream and a little of the caramelised apple juice: 1 minute at speed 2, then 3 minutes at speed 8. Check the texture and repeat if necessary.

7. Finally, yoghurt usually has an appropriate consistency and thickness, so simply stir it with a spoon until smooth and lump-free. Use a spoon-fall test to confirm the texture.

To serve, plate the apple purée with the biscuit blend as the base of the dessert. Use the yoghurt and blueberries as toppings to add contrast and freshness.