Serves4

Ingredients

Chewy caramel

10g water

25g sugar

40g cream

50g white chocolate

1g salt

10g butter

Granny Smith sorbet

2 Granny Smith apples

13g lemon juice

1g xantana

75g sugar water

Pure chocolate

Poached Granny Smith balls

3 Granny Smith apples

200g water

80g sugar

4g peeled ginger

2g lime zest

1 clove

2g antioxidant

Puff pastry rings

4 rolled 20cm x 1cm puff pastry sheets

Sugar

Water spray

Pan coating

Metal rings 5cm

Apple sauce

100ml poaching liquid

0,4g xantana

Walnut crumble

10g butter

10g sugar

10g flowers

10g walnuts

1g salt

Sugar apple

250g isomalt sugar

1 drop yellow dye

1 drop green dye

Method

Chewy caramel

Create a dark caramel from sugar and water. Boil the cream and slowly add the caramel. Add the rest of the ingredients to the caramel. Divide on a platter and cover with cling film. Keep 24 hours in a refrigerator of 4C to set. Keep in piping bags.

Granny Smith sorbet

Put the apples in a juicer until you get 130g of apple juice. Add lemon juice, sugar water and xantana. Mix into the ice cream maker. Fill the apple moulds and freeze at -40C. Remove the apples from the moulds and fill a pastry bag with melted dark chocolate. Make the seeds for the apple core with the chocolate.

Poached Granny Smith balls

Boil the water and all ingredients together except the apple. Infuse for 1 hour just below boiling. Chill the liquid. Then scoop 30 balls out of the apple and put the balls immediately into the water. Boil the apples in the liquid. Drain immediately and refrigerate to cool down. Put everything together and let infuse overnight. Keep the poaching liquid.

Puff pastry rings

Use high quality rolled puff pastry. Cut the dough into strips of 20cm by 1cm. Spray water over the dough and sprinkle with sugar. Spray pan coating on the metal rings. Wrap the dough around the metal rings, then bake at 180C for 8 minutes. Remove the puff pastry from the hot rings.

Apple sauce

Put all ingredients together and mix them. Strain the liquid and vacuum until all the bubbles are gone. Store in a piping bag.

Walnut crumble

Use butter at room temperature and mix the butter, sugar and salt. Toast the walnuts in the oven at 160C for 15 minutes. Blitz them into powder and add to the butter. Add the flour and crumble with your hands. Chill in the refrigerator then bake at 170C degrees. Do stir frequently with a whisk while backing.

Sugar apple

Melt the isomalt sugar. Add the food colouring (check the colour). Make sure everything is well mixed and the sugar has melted. Cool down under a heat lamp until you can mould the sugar. Use a pump with an aluminium pipe. Create a ball of sugar. Heat the top of the tube with a gas burner and fold the ball sugar around it. Blow a nice sugar ball. Create the shape of the apple. Heat with the gas burner with a metallic ring of 2.5cm diameter and create a hole in the bottom of the sugar apple. Create caramelised isomalt sugar blades. This is the stem of the apple. Melt the bottom of the stem and push it into the top of the apple. Store in a dry place and cover well with silica gel beads.

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