COCONUT & VANILLA CREAM, SPICY CARAMELISED APPLE, LEMON ZEST & APPLE GRANITA

I wanted to try and make this dessert vegan for a more sustainable approach but still following the spirit of the original recipe.

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Instructions

1.	COCONUT & VANILLA CREAM
2.	Put the coconut cream into a pan along with the vanilla beans, muscovado sugar and agar agar and bring to the boil.
3.	Take off the heat and scrape the seeds from the vanilla beans into the cooling cream.
4.	Mix, then pour into a container and let set until cold.
5.	Blitz in a blender.
6.	CARAMELISED APPLE
7.	Put the water, sugar, star anise, cinnamon sticks and the lemon peel into a pot.
8.	Bring to the boil and simmer for about 15 minutes.
9.	Add the lemon juice.
10.	Put the apples into the pan with the sugar syrup and poach for about 10 minutes.
11.	When the apples are soft, but not mushy, take them out of the pan.
12.	Let the apples cool, then slice.
13.	Keep reducing the sugar syrup until it is a thick caramel sauce, about 45 minutes, then strain.
14.	HAZELNUT CRUMBLE
15.	Mix everything in a bowl, then spread onto a baking sheet and cook in the oven at 160°C for about 12 minutes, until golden brown.
16.	Allow to cool.
17.	CONFIT LEMON ZEST
18.	Peel the lemons and remove the white part from the skin.
19.	Cut the skin into fine matchsticks, then put in a pot with some cold water and bring to the boil.
20.	Strain as soon as the water begins to boil.
21.	Repeat five times.
22.	Put 500ml of water in a pot with the sugar and heat until the sugar is dissolved.
23.	Bring to the boil, then add the blanched lemon peel and let it reduce until thick.
24.	FOR THE APPLE GRANITA
25.	Peel the apples and freeze them.
26.	TO SERVE
27.	Place a generous spoon of coconut cream on the bottom of the plate, leaving a hole in the middle. Fill the hole with hazelnut crumble.
28.	Top with slices of apple and spoon over some caramel sauce, then a couple of pieces of confit lemon zest.
29.	Sprinkle on some coconut flakes, then grate over a generous amount of frozen apple until all covered. Add a couple of pieces of dill leaf to finish.