- Puree:
- 1kg Bramley apples
- 150g sugar
- 2 vanilla pods
- Crumble:
- 250g caster sugar
- 250g demerara sugar
- 250g butter
- 250g flour
- 250g ground almonds
- Sorbet:
- 600g sugar
- 600g water
- 2 vanilla
- 14 granny smith apples
- 30 ml lemon juice
- 30g calvados
- Crème fraiche mousseline:
- 225 crème fraiche
- 75g Italian meringue
- 1leaf Bronze gelatine
- 200g UHT semi whipped
- 1 vanilla pod
- 90ml lemon juice
- Almonds:
- 140g sugar
- 95 ml water
- 500g roasted almonds
- 8g Salt
- Garnish:
- Atsina cress
- Granny smith Batons
- Caramel Stem
Sugar Apple
Ingredients
Method
Puree:
Make a direct caramel with the sugar and the vanilla, then add in the peeled and chopped apples and cook down until soft. Blitz and pass.
Crumble:
Mix all dry together then add the butter and mix lightly until crumble stage. Cook at 165° fan until golden.
Sorbet:
Boil sugar and water and then cool. When cold combine with calvados and lemon. Core apple and put in to iced water with 4 lemons chopped up. Blitz the apples in the robocoupé and pass as quickly as possible to retain colour. Add syrup mix and blend again. Pass and churn.
Crème fraiche mousseline:
Heat up a little crème fraiche with the vanilla and add gelatine. Add to rest of the crème fraiche, and combine with meringue, then combine with UHT and lastly the lemon juice. Set in the fridge for 24 hours.
Almonds:
Put the sugar and water in the pan and bring to the boil. Add the nuts and move constantly until they have crystallised.
To make the apple, heat isomalt sugar with 10% water. When at 110° add green colouring and continue to cook to 170°
Cool on a non-stick mat and work from the outside in, gently brining the sugar in until it's cool enough to pick up and work. Pull the sugar until shiny and cut into 50p sized pieces. Gently, using a pump, heat lamp and cool air use the sugar and shape a sphere. Lightly indent the top using the heat to soften the
sugar so it looks like an apple and set aside somewhere cool. When ready to assemble using a cutter and a blow torch, cut the base out of the apple about 1.5cm in diameter, just enough to fill it.
Pipe in the mousseline and then a scoop of sorbet. Cover again with mousse at the base, so as not to leak out, place on the plate and then cover around the base with more drops of the mousseline, caramelised almonds, apple puree and crumble
pieces. Then lastly apple batons and Atsina cress.
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