Apple Crumble and Custard

Method

• for Bramley and Yuzu foam mousse:
• - Cook the chopped apple with yuzu juice, sugar and some lemon juice until puree consistency
• - Scald the cream and set aside
• - Add the puree, cream and soaked gelatin the a pan and heat until gelatin is incorporated.
• - Allow to cool.
• - Whip the cream and incorporate the puree and pour into ISI whipper, charge and shake regularly to incorporate. Keep cool until ready to serve.
• for cannelloni style tube:
• - Heat all the ingredients in a pan and cook for a few minutes till correct caramel colour
• - Pour onto a baking sheet and allow to cool.
• - Blitz into a powder. Sieve onto a baking sheet a fine layer and bake in the over for a few minutes.
• - Remove and while still warm, cut into strip and form around the wooden dowels. Allow the tubes to cool and store ready to pipe the foam into
• for Brown butter powder:
• - Cook butter in a pan till to brown stage (removing impurities as you go)
• - Incorporate into the Tapioca Maltodextrin with a whisk until evenly incorporated
• - Leave until ready to serve
• for Candied jumbo oats and hazelnuts:
• - Chop hazel nuts roughly and place with oats onto baking sheet, sprinkle with sugar and bake until light golden, Allow to cool.
• for Oatmeal ice cream:
• - lightly toast the oatmeal in the oven
• - scald cream, milk milk powder and oatmeal and leave to infuse
• - whisk egg yolks, and sugar and incorporate the cream mix slowly
• - put back on pan and cook to correct consistency
• - chill over ice to stop cooking
• - prepare a vessel of liquid nitrogen and food mixer, placing the cooled custard mix into mixer, add the liquid nitrogen carefully and beat in the mixer until correct consistency achieved. Reserve in the freezer until ready to serve.
• for Freeze dried blackberries with blackberry jelly:
• - for the jelly, puree the blackberries and pass through a fine sieve
• - add the puree to the sugar, water, liquer and agar and boil for a couple of minutes
• - Pour into container and allow to cool/set.
• - for the freeze dried balckberries prepare a vessel with liquid nitrogen and drop the fresh blackerries into the mix and stir for 2-3 minutes, remove and crush gently with pestle and mortar
• - Keep cold ready to serve
• for Granny Smith Sorbet:
• - chop the apples and a small amount of vitamin c powder and blend until smooth
• - Pass through a fine sieve
• - Heat sugar glucose and some water to make syrup
• - Soak gelatin in water for a few minutes
• -Add the apple puree and gelatin to the syrup and cook gently to incorporate the puree
• - Cool over ice then churn in ice cream machine, store until ready.
• for Calvados and spice sauce:
• - cook the sugar with some water to golden caramel stage, ten add the calvados, then the butter and spices
• - Cook to thick sauce consistency, set aside and keep warm.
• for Caramelized braeburn apple balls:
• - Use the melon baller to cut out apple flesh
• - Place the syrup in a hot pan for a few minutes then add the apple and butter, cook to glaze then set aside
• - - Use the blow torch to put a crust on the balls.
• for Vanilla Custard spheres:
• - scald cream, milk and vanilla pod and leave to cool slightly
• - whisk egg yolks, vanilla seeds and sugar and incorporate the cream mix slowly
• - put back on pan and cook to correct consistency
• - Mix in the calcium lactate and incorporate, then set aside
• - For alginate bath mix the sodium alginate and distilled water with immersion blender and leave to settle in refridgerator
• - Prepare 2 bowls of water (one cold and one hot)
• - Use the spoon to place spheres of custard into the alignate bath stir gently until skin has formed, remove into cold water to ‘clean‘ then move into hot water.
• PLATING:
• - The butter powder will form the base of the dish, then a sprinkling of the oat and hazelnut. The mousse filled tube(1) will be the centerpiece and the ice cream and sorbet will be placed on either side of the tube. The caramelised apple balls(3) will be placed randomly in the arrangement. Dots of the syrup will arranged on the dish. The blackberry pearls will be scattered in top of the plating arrangement and on top of that some small sprigs of the basil.