Brambles and Bramley with vanilla and star anise ice cream and crumble

Method

• Ice cream:
• In a small saucepan heat 250ml cream and 50ml cream. Place 1 split vanilla pod and 1 star anise into the cream to infuse.
• Whisk 6 egg yolks and 100g caster sugar together and pour over heated cream,whisk and pour mixture back into pot and bring it to simmer,until it thickens. (2 minutes)
• Check if it coates the back of your spoon.
• Strain and cool completely before pouring it into ice cream machine.
• Churn until it thickens and desirable consistency(Check manufacturers guide;usually 45 mins)
• Apple and blackberry prep for crumble:
• Peel 5 Bramley apples and chop them into small chunks.
• In a small saucepan heat 10g unsalted butter, 50ml water and 2 tbsp caster sugar.
• Simmer apples until they go into mushy state,it will take 5-6 minutes.
• set it aside to cool.
• Place berries into another small pan with juice of lemon and 2 tbsp sugar and simmer until blackberries release juices. It will take 5 mins.
• Puree berries in blender ,sieve through fine mesh,and set aside.
• Crumble mix:
• Rub 120g plain flour with 60g unsalted cubed butter and 60 g caster sugar in between your fingertips until breadcrumb consistency. You can do it in food processor,then add 20g chopped nuts and 1 tsp cinnamon.
• Top your fruit filling with crumble mix and bake it in 180C oven for 20minutes until crisp and golden.
• Calvados Cream:
• Pour 200ml double cream into a bowl,add 1 tbsp icing sugar and 2 tbsp apple brandy.
• Whisk with electric mixer until stiff.
• Place whipped cream into piping bag fitted with 3mm round nozzle and set it into fridge until serving.
• Spun sugar:
• Heat 100g cater sugar and 1 tbsp glucose powder,until amber colour.
• Using an oiled stainless steel ladle,and a spoon,create a basket.The sugar has to be angel hair consistency.
• Set sugarwork aside until serving.
• Apple Crisps:
• Slice 1 braeburn apple into thin slices and bake for 30 minutes at 180C.