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450g Peeled and finely chopped bramley apples
10g Unsalted butter
25g Caster sugar
When the butter starts to foam, add the apples and cook down for 5-10 minutes on a medium heat until they break down completely.
Blend the mix until smooth and chill in the fridge.
Apple crumble ice cream
125g Bramley puree
150g Walnut crumble mix
6 Egg yolks
125 Caster sugar
Warm the milk and cream before pulling off the stove and adding the crumble and puree. Clingfilm the pan and leave to infuse for 1-2 hours
Strain off the liquid and place back into a new pan, discarding the solids.
Heat the milk and cream once again.
Mix the stabiliser with the sugar and slowly whisk the mix into the milk and cream.
Bring the milk and cream mix to the boil, whisking all of the time.
Once boiled, leave to cool for 10-15 minutes and then pour over the egg yolks.
Return the mix to a pan and cook to 82c
Remove from the stove and pass through a sieve into a bowl set over ice to stop the egg yolks cooking any more.
Once cooled, chill in the fridge overnight and churn in an ice cream machine as per manufactures instructions
120g Chopped, toasted walnuts
70g Ground almonds
130g Plain flour
65g Dark soft brown sugar
20g Light soft brown sugar
100g Salted butter
Place all but the walnuts into a bowl and rub in the butter to a bread crumb consistency.
Add the walnuts last and spread the mix out onto baking trays.
Cook at 150c for 20 minutes or until golden brown.
Leave to cool and then break up into small pieces using a rolling pin or chop roughly with a knife
4 Apples, diced
250ml Apple juice
2 Tbsp bramley puree
Dice the apples and cook until translucent in the boiling apple juice.
Strain off the apples and cool.
Mix the puree with the cooked apples and set aside.
60g Egg yolk
50g Custard powder
1 Vanilla pod
for a full video on how to make my pastry cream see here:
Place a pastry cutter into the middle of the plate and brush the inside of the ring lightly with honey. Spoon in a layer of crumble.
Keeping the ring in place pipe a few dots of pastry cream followed by 4-5 teaspoons of apple compote around the outside and a spoon of bramley puree in the centre.
Continue building around the outside with the candied walnuts and the apple blossom/ edible flowers.
Finish with a quenelle of ice cream in the centre.