Ingredients

Ingredients For the apple basil granita

• 100g/4oz caster sugar

• leaves of 3 sprigs basil

• 450ml/16fl oz freshly pressed Granny Smith apple juice, or other freshly pressed bottled apple juice

For the ginger ice cream

• 300ml/½ pint whole milk

• 300ml/½ pint double cream

• 2 tbsp chopped candied stem ginger

• 1 tbsp finely chopped fresh ginger

• 60g/2½oz granulated sugar

• 5 medium free-range egg yolks

• pinch salt

For the apple confit

• 60g/2½oz unsalted butter, melted

• 2 tbsp granulated sugar

• ¼ tsp ground cinnamon

• ¼ tsp ground star anise

• 2 Gala apples, peeled and thinly sliced

• 2 Cox's apples, peeled and thinly sliced

• 1 orange, finely grated zest only

For the apple charlottes

• 25g/1oz unsalted butter, plus extra for greasing

• 2 Queen Cox, Royal Snow or Jupiter apples, peeled and chopped

• ½ vanilla pod, split lengthways

• 1 tbsp apple brandy

• 2 small brioches, cut into 1cm x 1cm x 2.5cm/½in x ½in x 1in sticks

For the crumb topping

• 120g/4½oz plain flour

• 60g/2½oz soft unsalted butter

• 2 tbsp light muscovado sugar

• 60g/2½oz pecan nuts, chopped

• pinch ground cinnamon

• pinch grated nutmeg

• 1 tsp vanilla extract

To serve

• apricot sauce or apricot jam

• whipped crème fraîche

• lavender flowers

• custard

• raspberry sauce or jam

• 4 shards of cinnamon sticks

• good-quality cider, mulled with cloves and cinnamon

Description

Recipe Uses 100g/4oz Caster Sugar, Leaves Of 3 Sprigs Basil , 450ml/16fl Oz Freshly Pressed Granny Smith Apple Juice, Or Other Freshly Pressed Bottled...

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