- 90g oats
- 70g bread crumbs
- 120g unsalted butter diced
- 200g brown sugar
- 2 egg whites
- pinch of baking powder
- ¼ tsp nutmeg
- ½ tsp ground cinnamon
- 750ml cream
- 400ml milk full fat
- 140g sugar
- 250g yolks
- 1 vanilla pod
- 5 gelatin leaves
- 200g sugar
- 210ml water
- 750g apples (Granny Smith are perfect)
- 250g water
- 50g sugar
- 125g glucose
- 2g stabiliser
- 1kg of granny smith apples cored and chopped.
In a blender blitz half the oats and breadcrumbs to a powder. Beat sugar and butter till fluffy. Add eggs one at a time. Then with a wooden spoon mix everything together till well combined. Allow the mix to rest for 15 minutes. Meanwhile pre heat the oven to 180°C. Role the mix to a thin biscuit and bake for 8 minutes or until golden brown and allow to cool.
Whisk eggs and sugar till pail and fluffy. Heat the milk, sugar and cream with the vanilla pod and bring up to the boil. Remove from the heat and add a dash of the cream mix to the eggs to tempure the mixture whisking the whole time. Then slowly add the rest. Return the mixture to a medium heat stirring constantly till the mixture thickens and covers the back of your spoon (like an anglaise). Soften the gelatin in water then whisk into custard. Poor into a deep baking dish and allow to set.
First add 10ml of water and all the sugar and place over a medium heat until a dark caramel forms. Add the rest of the water slowly as it will bubble up.
Peel and quarter the apples. Place the apples into the syrup and poach on a low heat till the apples are tender. About 10 minutes. Cool in syrup straight away over ice bath.
Add everything to a pot and bring to a simmer. Cool.
In a blender add the sorbet syrup apples and a the juice of half a lemon. Pass through a fine strainer and freeze. Whisk throughout the freezing process or alternatively once frozen blitz in a bar blender and re freeze.
You will need freeze dried apples and blueberries. Place a few of the poached apples around the plate. Scoop out a big spoon full of the custard and place it in the middle of the plate. Scoop two scoops of apple sorbet on to the plate. Crumble the oats over top of everything. Crush over the freeze dried apples and blueberry and enjoy.
Alternatively you can use store brought apple sorbet or ice cream.
John Hawkesby’s wine match
Osawa Late Harvest Gewurztraminer 2011