Ingredients / Method : Fairground Toffee Apples | Coconut Crispies | Baba au Calvados | Calvados Syrup | Lemon Peel Puree
Lemon Peel Custard | Sugar Syrup | Apple Cloud | Apple Leather | Apple and Mint Ice Cream | Assemble the Dish

• Granny Smith apple 1
• Lemon for the juice 1
• Caster sugar 100g
• Water 3 tbsp

1. Peel the apple and using a parisienne scoop, turn out balls into a bowl of cold acidulated water.
2. Heat water and sugar to a light caramel (160˚C).  Remove from heat; pour onto a Silpat mat and set.
3. Break the caramel into pieces big enough to cover an apple ball.
4. Place a piece of caramel on top of the ball and using a brulee torch, melt the caramel over the apple.

1. Heat the sugar and water to an amber caramel (170˚C).
2. Add the rice bubbles and stir with a wooden spoon.
3. Mixture will become sandy but continue to stir as it will return to a liquid caramel.
4. Add desiccated coconut.
5. Turn out onto a Silpat mat and leave to cool.
6. Break apart and pulse in a food processor to a coarse crumble texture.

Baba au Calvados

• Yeast 20g
• Milk 100ml
• Flour 500g
• Eggs 8
• Caster sugar 20g
• Unsalted butter 250g

1. Warm the yeast and milk together until the yeast is dissolved
2. In the bowl of an electric mixer fitted with a dough hook attachment, combine the yeast mixture with flour, eggs and sugar 
3. Mix quickly to a smooth dough and slowly add softened butter 
4. Pre-heat the oven to 200˚C 
5. Place the mixture into a piping bag 
6. Prepare a small muffin pan with non-stick spray and pipe in the mixture to the top of each indent 
7. Bake for 10 minutes, remove from the oven and cool the babas on a wire rack 
8. Place in a jar, cover with calvados syrup and soak for three days

• Sugar syrup 2 lt
• Calvados brandy 100ml

1. Simmer together for five minutes.
2. Remove from the heat and cool.

Lemon Peel Puree

• Large Meyer or Lisbon lemons 2
• Water 1.3 lt
• Sugar 45g

1. Remove the peel off the lemon and remove any pulp on the inside.
2. Squeeze the pulp to obtain the juice and set it to one side.
3. Place the peel into cold water and bring it to the boil.
4. Drain and rinse in cold water, then repeat the process three times to remove all bitterness from the peel.
5. Bring water and sugar to a boil and add the lemon peel.
6. Cook for 25 minutes and drain.
7. Discard the cooking water and set the peel to one side.

Stage 2:

• Lemon peel from stage one
• Sugar 50g
• Water 50g
• Lemon juice 1 tbsp

Method

1. Bring the water to the boil with the sugar and leave it to cool.
2. Add the lemon juice and the pith and leave it to macerate for 24 hours

Stage 3:

Ingredients

Method

• Lemon peel puree 40g
• Cream 500ml
• Egg yolks 5
• Caster sugar 90g

Method

1. Scald the cream
2. Beat the eggs yolks and sugar until pale and creamy
3. Slowly pour the hot cream into the egg yolk mixture
4. Return to the heat in a clean pot and cook over a low heat until thickened
5. Remove from the heat and allow to cool
6. Stir in the lemon peel puree, pass through a fine sieve and refrigerate

Sugar Syrup

• Caster sugar 100g
• Water 100ml

1. Heat sugar and water and boil for two minutes

• Apple juice 500ml
• Sugar syrup 100ml
• Gelatine leaves 6

1. Heat half of the apple juice with the sugar syrup 
2. Soften the gelatine leaves in cold water until pliable, drain and squeeze out the excess water and dissolve in the warm apple juice mixture 
3. Add in the remaining apple juice 
4. Pour into a half-sheet tray coated with non-stick cooking spray 
5. Place the tray in a refrigerator for 30 minutes until cold 
6. Transfer the chilled jelly to a bowl of an electric mixer. Using a whisk attachment, whip to stiff foam 
7. Line a 12cm x 17cm plastic container with cling wrap 
8. Pour in the jelly, refrigerate until set 
9. Remove and cut into 3cm x 3cm cubes

• Granny Smith apple 300g
• Caster sugar 60g
• 1 vanilla pod 1

1. Peel and roughly chop the apple
2. Place in a saucepan with the sugar and vanilla pod
3. Add a splash of water and cook over a low heat until the apple is softened
4. Pass through a fine chinois and spread thinly over a sheet of baking paper
5. Top with another sheet of baking paper and using a rolling pin, spread the apple puree even further so it is wafer thin.
6. Dry overnight and cut into 1cm wide strips

• Cream 600ml
• Egg yolks 5
• Caster sugar 75g
• Granny Smith apples 2
• Mint leaves 20g

1. Heat the cream and simmer for three minutes
2. Remove from the heat and set aside for 20 minutes
3. Beat together the egg yolks and sugar until pale and creamy
4. Strain the hot cream and stir it into the yolk mixture
5. Return the custard to a low heat and stir it continuously with a wooden spoon until it begins to thicken, whisking quickly when it does. This should take about 10-15 minutes 
6. Once the custard is almost set, remove from the heat and cool 
7. Pour into a Paco canister 
8. Core the apples, cut into 1/8ths and place in the canister with the custard 
9. Bring a small pot of water to the boil and blanch the mint leaves for 10 seconds 
10. Plunge into a bowl of iced water 
11. Remove the mint leaves, squeeze out any excess water and add to the Paco canister 
12. Freeze overnight and process twice through the Paco jet before using

1. On the left hand side of the plate, drag a teaspoon of lemon peel puree.
2. Warm the babas in their syrup and place one on top of the puree.
3. To the right of the babas, place a cube of apple cloud and top with the apple leather , Moving right again, place a teaspoon of rice crispies, topped with a quenelle of apple mint ice cream.
4. Finally, place a toffee apple to the right of the ice cream.
5. Sprinkle with picked thyme leaves.