Ingredients

Ingredients For the apples

• 4 large apples, preferably Juna Gold

• small knob of unsalted butter

• squeeze lemon juice

• 2 tsp caster sugar

• dash Calvados

For the garnish

• 1 tsp unsalted butter

• 1 tbsp caster sugar

• 100g/3½oz ready-made apple sorbet, to serve

For the sabayon sauce

• 4 free-range egg yolks

• 130ml/4½fl oz Calvados or apple juice

• 65g/2¼oz caster sugar

• 2 tsp lemon juice

• 75ml/3fl oz whipping cream, whisked to soft peaks

For the pastry cream

• 1 tsp vanilla purée

• 170ml/6fl oz full-fat milk

• 2 free-range egg yolks

• 20g/¾oz caster sugar

• 30g/1¼oz plain flour

For the soufflé mixture

• 5 free-range egg whites

• squeeze lemon juice

• 55g/2oz caster sugar

• 20ml/¾fl oz Calvados

• 2-3 tbsp icing sugar, for dusting, plus extra to serve

Description

Recipe Uses 4 Large Apples, Preferably Juna Gold , Small Knob Of Unsalted Butter, Squeeze Lemon Juice, 2 Tsp Caster Sugar, Dash Calvados, 1 Tsp...

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