This striking dessert recipe from Michael Wignall sings the praises of a too often overlooked British fruit - the bilberry. The vibrancy and flavour of the apple sorbet comes from using apple peelings - but be warned - 300g of apple skins equates to roughly 35 apples, so unless you have a way to get your hands on this quantity of peelings, use a mixture of flesh and peel instead.
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For the apple sorbet, blitz all of the ingredients together in a blender until smooth and transfer to a Pacojet container. Place in the freezer to freeze solid and blitz in the Pacojet just before serving
10 2/3 oz of apple, skins olny
7 1/16 oz of sugar
1 3/4 oz of glucose
1 1/8 lb of water
1/3 oz of sorbet stabiliser
1 lemon, juiced
Preheat a steam oven to 212°F
Mix together the bilberries and sugar. Vacuum seal and steam in the oven for 30 minutes - if your oven doesn’t have a steamer setting a regular steamer will work just as well
2 1/4 lb of bilberries
2 1/8 oz of icing sugar
Cut open the bag and tip the contents into a sieve set over a measuring jug
Boil 6 3/4 fl oz of the juice with the agar agar for 1 minute, pour onto a tray at a thickness of 0 in and leave to set in the fridge. Cut out with a 3 1/8 in diameter ring and transfer onto baking parchment to store
1/16 oz of agar agar
Preheat the oven to 302°F/gas mark 2
To make the meringues, whisk the egg whites and caster sugar to soft peaks then gradually add the icing sugar. Mix for a further 10 minutes until very stiff then transfer to a piping bag
6 3/4 oz of egg white
6 3/4 oz of caster sugar
5 1/3 oz of icing sugar
Line a flat tray with parchment paper and pipe the meringue into domes approximately 2 1/3 in in diameter. Bake in the oven for 45 minutes - 1 hour until crispy then leave to cool. Turn the oven up to 338°F/gas mark 4
Once cool, turn the meringues upside down and very carefully scoop out the middle so you are left with a basket. Reserve
To make the salted granola, bake the dry ingredients together for 10 minutes then mix in the rest of the ingredients and bake for a further 10 minutes until golden brown. Leave to cool then chop into small pieces and reserve
3 1/2 oz of pumpkin seeds
7 1/16 oz of macadamia nuts
3/4 oz of maple syrup
1 3/4 oz of pine nuts
1/4 oz of salt
2 1/8 oz of honey
7 1/16 oz of oats
To make the apple gel, juice the apples and weigh the juice. For every 3 1/2 fl oz of juice use 0 oz of agar agar, mix together and bring to the boil. Pour into a tray to set and transfer to the fridge. When completely set, blitz in a blender until smooth and pass through a fine sieve
6 Granny Smith apples
To serve, place a circle of jelly on the bottom of each plate. Scatter over the crumble, bilberries and freeze-dried yoghurt and pipe around dots of the gel. Place a meringue basket on top and fill with more crumble and gel. Add a scoop of apple sorbet and garnish with the apple marigold
1 3/4 oz of freeze-dried yoghurt
apple marigold, for garnish
3 1/2 oz of bilberries, dried
3 1/2 oz of bilberries
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