Ingredients

FOR THE COCONUT & VANILLA CREAM
1 litre coconut cream
2 vanilla beans, cut in half lengthwise
200g muscovado sugar
10g agar agar
FOR THE CARAMELISED APPLE
1½ litres water
350g white sugar
3 star anise
2 cinnamon sticks
juice and peel of 2 lemons
8 apples, peeled and cored
FOR THE HAZELNUT CRUMBLE
100g hazelnuts, chopped
100g '00' flour
100g sugar
100g ground almonds
60ml hazelnut oil
FOR THE CONFIT LEMON ZEST
5 lemons
250g sugar
FOR THE APPLE GRANITA
3 apples
dessicated coconut, to serve
dill leaves, to serve
I wanted to try and make this dessert vegan for a more sustainable approach but still following the spirit of the original recipe.

Read the article "Back To The Future" here

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.

Recipes & food styling Grant Allen & Giada Grilli / Photography Tony Nyberg / Styling Fiona Lascelles

Leave a Reply

Your email address will not be published.

X