-
1
Peel, core and quarter apples.
-
2
Poach gently in sugar syrup for approx 10 min.
-
3
Remove with perforated spoon and splash with calvados (to taste).
-
4
Sabayon sauce:Boil sugar with a little water in a saucepan (116-117C) till a soft ball.
-
5
This takes about 20 min.
-
6
(If it is overheated and then added to the egg mix all you will get is cream caramel.)
-
7
Whisk egg yolks in electric mixer till light and fluffy (2 min).
-
8
Once all the sugar is in then whisk on high for 1 minute till the yolks are light again
-
9
Prepare tuille paste (8 min):Soften butter, beat in sugar, add in white flour (carefully sieved) in a bowl.
-
10
Mix all three together and then add in egg whites a quarter at a time.
-
11
Work together for several min till it has formed a smooth mix.
-
12
Spread thin circles onto a baking tray coated in silicone paper with either a palette knife or possibly template.
-
13
Then transfer to a warm oven to bake for a few min till lightly brown.
-
14
Immediately remove from sheet and create required shape by using a mould.
-
15
It is very important to do this quickly as it becomes crisp very soon afterwards.
-
16
To assemble:Fan out apple quarters by slicing each quarter and arrange on a plate.
-
17
Take Sabayon sauce and add in three parts sauce to one part whipped cream.
-
18
Add in cream right at the last minute.
-
19
Coat apples and glaze either under a warm grill or possibly with a blow torch.
-
20
It gives it a lovely taste and a beautiful finish.
-
21
Make a perfect ball of blackberry sorbet and place in prepared basket.
-
22
Place basket top centre of plate and garnish with mint leaves and optical sugar cane.
