• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|
Apple and elderflower fool, sorrel granita and crumble biscuit
by Nigel Haworth

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

NAVIGATE

FOLLOW

SITES

© 2023