Assiette of apples with apple sorbet, panna cotta and butterscotch sauce
by Matthew Tomkinson

Ingredients

Fruit & Vegetables

  • 1000g of Granny Smith apple, peeled, cored, and diced
  • 2 Cox's apples
  • 1 Granny Smith apple, thinly sliced

Store Cupboard

  • 50g of granulated sugar
  • 125g of granulated sugar
  • 1 1/2 vanilla pods, split and scraped
  • 1 1/2 bronze gelatine leaves, soaked in cold water
  • 60g of caster sugar
  • 4 ginger biscuits, crumbled
  • 100g of granulated sugar
  • 4 puff pastry rounds, to fit over tarte tatin pans
  • icing sugar for dusting
  • 220g of dark brown sugar
  • 4 tbsp of golden syrup

Beverages

  • 25ml of water
  • 125ml of water, hot

Speciality Ingredients

  • 1/2 tsp vitamin C powder

Dairy

  • 500g of double cream
  • 250g of Greek yoghurt
  • 50g of unsalted butter
  • 110g of salted butter
  • 500g of double cream
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