PT15M
Prime Granny Smith apples are frozen, blitzed and churned in this gorgeous apple sorbet recipe. To serve with the garnishes pictured, check out Simon Haigh's original recipe – he serves this sorbet with a heavenly gingerbread soufflé.
Simon Haigh cut his teeth at the famed Le Manoir aux Quat’Saisons, working with Raymond Blanc, whom he cites as a key inspiration to this day.