Apple and elderflower fool, sorrel granita and crumble biscuit

by Nigel Haworth
Return to Recipe
Print

Ingredients

Fruit & Vegetables

  • 100g of sorrel
  • lime juice
  • 2 apples
  • 100ml of apple juice
  • 500g of apple, core removed, skin on
  • 1 lemon, juiced
  • 500ml of apple juice
  • 1/2 apple, julienned

Delicatessen

  • 100g of stock syrup

Store Cupboard

  • salt
  • 10g of sugar
  • 150g of sugar
  • 5 egg yolks
  • 100g of sugar
  • 3 1/2 gelatine leaves, soaked in cold water
  • 6 egg yolks
  • 115g of sugar
  • 1 vanilla pod, scraped
  • 1 1/2 gelatine leaves, soaked in cold water
  • 320g of plain flour
  • 200g of caster sugar

Speciality Ingredients

  • 1 pinch of citric acid
  • 10g of citric acid
  • 100g of honeycomb

Beverages

  • 250g of elderflower cordial
  • 125ml of elderflower cordial

Dairy

  • 750g of double cream
  • 425 milk
  • 140ml of double cream
  • 300g of whipping cream
  • 200g of butter

Salad & Fresh Herbs

  • micro cress