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