Pork crackling ice cream:
Bring milk, cream and crackling up to the boil. Clingfilm and refrigerate overnight to infuse.
Strain cream and bring back up to the boil, meanwhile whisk the yolks and sugar together. Pour some of the cream over the yolk mix and whisk, transfer all back to boiled cream and cook out until 82c.
Pass through a chinois and allow to cool slightly.
Put anglaise in thermo along with the pro creama and blitz together.
Chill in fridge overnight.
Pass anglaise and churn.
For the Apple Tarte Tatin:
Peel, halve,de-core and turn apples at least the day before, and leave in fridge overnight uncovered to dry out.
In bottom of pan spread about a 3mm layer of butter evenly, cover with the sugar
Place apples on top of butter presentation side down.
Cut out pastry to correct size, place over the apples to cover, and push down the edges of the pastry( so they caramelise)
Place on stove until butter begins to foam, then into the oven at 180c for around 40mins until a deep golden caramel has formed.
For the Caramel apple jelly:
Make a dark caramel with the sugar and deglaze with the apple juice, simmer until caramel is fully melted, add salt to taste and pass.
In thermo mix heat to 80c the caramel and pro pannacotta, set on tray.
For the Maple granola:
Warm all ingredients except oats together, add oats and stir until all have been coated evenly.
Bake in oven at 180c, stirring every 10 minutes, for around 30-40 minutes.
To finish crumb:
Salt crackling and chop.
Dice jelly, combine all ingredients together serve immediately.