This multi-faceted apple dish from Michelin-starred chef William Drabble is a spectacular way to round off a dinner party. This recipe requires a lot of prep so make sure you leave yourself plenty of time to complete the sorbet, mousse, sponge, tarte tatin and the accompanying jelly.
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For the sponge, whisk the egg yolks and sugar until light and fluffy. Sieve the flour and fold in
320g of sugar
310g of flour
Melt the butter and fold into the mix and pour onto a baking sheet lined with silicone paper. Spread about 5mm thick evenly across. Bake in the oven at 170ºC/Gas mark 3 for 8 minutes until golden brown
90g of butter
Remove from the oven and sprinkle some caster sugar on top. Turn out onto a cooling rack, remove the silicone paper and leave to cool
caster sugar for dusting
For the Bramley apple mousse, heat the apple purée and add the butter. Whisk in the egg yolks and allow the gelatine leaves to dissolve in the mixture
700g of Bramley apple purée
200g of butter
4 egg yolks
4 gelatine leaves
Leave to cool and then fold in the whipped cream
320ml of double cream
For the meringue, boil the water and sugar until it reaches 118c on a sugar thermometer. Start whisking the egg whites on a stand mixer, when the sugar reaches 121c slowly pour the sugar onto the eggs. Leave to whisk until cold.
200g of sugar
100ml of water
5 egg whites
Fold the meringue into the Bramley apple mousse. Line the bottom of a mould with the sponge and put the mousse mix on top. Put in the fridge to set
For the apple sorbet, heat 515ml of apple juice in a pan and add the sugar and glucose. Then leave to go cold. Combine the Bramley and Worcester apple juices, leave to settle and then skim away any impurities
515ml of apple juice
300g of sugar
180ml of glucose
500ml of Bramley apple juice
500ml of Worcester apple juice
Mix the apple juices together, and churn in an ice cream maker immediately. Put into a freezer until ready to use
For the tarte tatin, mix the butter and sugar and place into the bottom of a deep sided pan. The butter mix should be about 6mm thick
110g of sugar
110g of butter
Add the apples, standing them on their ends as tightly as possible. Place the puff pastry over the top of the apples. It should be about 4mm thick and cut slightly bigger than the pan so that the pastry can be pushed down the inside edges. As the tatin cooks this will caramalise the pastry
6 Cox's apples
500g of puff pastry
Make a few small incisions in the top of the pastry to let the steam escape. Put the pan onto the stove on a low heat and cook slowly until the apples begin to caramelise, you will see the sugar change colour on the sides of the pan.
Place the pan in the oven and cook at 165ºC/Gas mark 2 until the pastry is golden brown and apples are nicely caramalised. When ready, turn out onto a wire rack
For the apple jelly, soak the gelatine leaves in water until soft. Remove them from the water and warm in a pan with a little of the apple juice. Slowly add the rest of the juice, stir, pass through a fine sieve and refrigerate until needed
3 gelatine leaves
285ml of apple juice
For the caramel syrup, bring the buttermilk, sugars, and butter to a boil over medium heat in a large saucepan
200ml of buttermilk
100g of sugar
100g of soft brown sugar
100g of butter
Remove from heat and whisk in the baking soda and vanilla essence. It will bubble up a lot, but as it cools, the bubbles will disperse
1 tsp baking powder
1 tsp vanilla essence
To plate, pour a little of the caramel syrup over the plate. Dice the apple jelly into small squares and arrange neatly on the plate. Remove the apple mousse from the mould and cut into the desired size and shape and add to the plate
Cut the warm tatin to the desired size and place on the plate. Make a quenelle of the sorbet, and add to the plate. Serve immediately
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