> Recipes > Apple

Bilberry, meringue, Granny Smith sorbet and salted granola

by
Michael Wignall
Bilberry, meringue, Granny Smith sorbet and salted granola

PT1H30M

Share recipe

Related recipes

Blackcurrant and cherry soup
Simon Wilder
Beetroot sorbet
Monica Shaw
Mojito sorbet
Victoria Glass
Pisco sour sorbet
Helen Graves
Watermelon, rosemary and Prosecco sorbet cocktail
Rosana McPhee

Ingredients

save recipe
recipe saved
print recipe
shopping List

Metric

Imperial

Apple sorbet

  • 300g of apple, skins only
  • 200g of sugar
  • 50g of glucose
  • 500g of water
  • 9g of sorbet stabiliser
  • 1 lemon, juiced

Bilberry juice and jelly

  • 1kg bilberries
  • 60g of icing sugar
  • 2.4g of agar agar

Meringue

  • 190g of egg white
  • 190g of caster sugar
  • 150g of icing sugar

Salted granola

Apple gel

To plate

save recipe
recipe saved
print recipe
shopping List

Equipment

  • Pacojet or ice cream maker
  • Steam oven or steamer
  • Vac pac maker
  • 8cm cutter
  • Piping bag and nozzle
  • Blender

Method

save recipe
recipe saved
print method
1
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
  • 300g of apple, skins olny
  • 200g of sugar
  • 50g of glucose
  • 500g of water
  • 9g of sorbet stabiliser
  • 1 lemon, juiced
2
Preheat a steam oven to 100°C
3
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
4
Cut open the bag and tip the contents into a sieve set over a measuring jug
5
Boil 200ml of the juice with the agar agar for 1 minute, pour onto a tray at a thickness of 0.3mm and leave to set in the fridge. Cut out with a 8cm diameter ring and transfer onto baking parchment to store
  • 2.4g of agar agar
6
Preheat the oven to 150°C/gas mark 2
7
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
  • 190g of egg white
  • 190g of caster sugar
  • 150g of icing sugar
8
Line a flat tray with parchment paper and pipe the meringue into domes approximately 6cm in diameter. Bake in the oven for 45 minutes - 1 hour until crispy then leave to cool. Turn the oven up to 170°C/gas mark 4
9
Once cool, turn the meringues upside down and very carefully scoop out the middle so you are left with a basket. Reserve
10
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
11
To make the apple gel, juice the apples and weigh the juice. For every 100ml of juice use 1.1g 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
12
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
Share recipe
Michael Wignall
Michael Wignall

Michael Wignall could have been a professional BMX biker. It was a fortunate day for foodies everywhere when he decided instead to work under legendary Northern chef Paul Heathcote.

Comments ()

Bilberry, meringue, Granny Smith sorbet and salted granola

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...
loading

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

You may also like

Bilberry, meringue, Granny Smith sorbet and salted granola
Apple
Recipe Collection
The forbidden fruit: are we eating and cooking the wrong apples?
Hugh Thomas
Michael Wignall
Chef Profile
Sorbet
Recipe Collection
Blackcurrant and cherry soup
Simon Wilder
Beetroot sorbet
Monica Shaw
Mojito sorbet
Victoria Glass
Pisco sour sorbet
Helen Graves
Michael Wignall
Recipe Collection
Watermelon, rosemary and Prosecco sorbet cocktail
Rosana McPhee
Fort on food: fruit
Matthew Fort
Cobnut and apple tart
Regula Ysewijn
Gluten-free apple and ginger crumble
Victoria Glass
Apple, beetroot and walnut crumble
Tess Ward
Apple, lavender and brown butter tart
Rosana McPhee
Spiced brown sugar apple cake
Karen Burns-Booth
Danish apple cake (Æblekage)
Camilla Hawkins
Apple and pear cobbler
Becca Pusey
Lattice apple pie
Karen Burns-Booth
Toffee apple cake
Sophie Thompson
Apple cake
Steven Hawkes
Deconstructed maple apple crumble
Kate Doran
Festive apple jellies
Elly McCausland
Apple and bacon puff pastry tart
Ren Behan
Coconut and spice quinoa porridge with apple and raspberries
Deena Kakaya
Meringue
Recipe Collection
Apple meringue puddings
Rosana McPhee
Blackberry and apple cinnamon crumble cake
Henrietta Inman
Prune and Tokaji parfait, prune cake, Tokaji jelly, white chocolate ganache and mascarpone ice cream
Michael Wignall
Sous vide salt cod poached in olive oil with langoustine cigars and hermitage jus
Michael Wignall
Carrots with smoked trout, mozzarella, wakame seaweed and beetroot emulsion
Michael Wignall
Sous vide Cornish skate wing
Michael Wignall
Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus
Michael Wignall
Pear and vanilla jelly
Michael Wignall
Steamed chocolate sponge, baked white chocolate, white chocolate aero and sugar snap salad
Michael Wignall
Aerated elderflower parfait, strawberry gel and glaze, sablé Breton
Michael Wignall
Glazed and semi-dried cherries, pistachio cake, warm doughnut
Michael Wignall
Compressed pineapple, sweet cicely ice cream
Michael Wignall
Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify
Michael Wignall
Sous vide suckling pig, honey and mustard, salt baked swede, golden enoki mushroom
Michael Wignall
Mutton bresaola, artichokes, goat's curd, wheatgrass
Michael Wignall
Tartare of tuna, puffed rice, compressed mooli, tosaka seaweed, alphonso mango, ponzu
Michael Wignall
Purple, white and green cauliflower, grilled gouda, Australian truffle, Brillat-Savarin
Michael Wignall
Fort on Food
How to cook fruit sous vide
How to fan fruit
How to cook fruit sous vide
How to make apple sauce sous vide
Sorbet
Recipe Collection
Meringue
Recipe Collection

NAVIGATE

© Great British Chefs 2018