Brown butter cake with apple compote and mascarpone ice cream

First make the apple compote. Caramelise the honey over a low heat, then add in the sugar. Cook the sugar until it melts and forms a dark caramel

Carefully add the apples to the hot caramel and stir to coat with the caramel

Add in the juices, taking care in case it bubbles up, and cook over a medium heat until the apples are tender but not falling apart. This should take around 10 minutes. Store in the fridge for at least 2 days before using to mature

For the ice cream, heat the sugar and 100g water to 105°C

Slowly whisk the syrup into the egg yolks, whisking constantly as you pour, to temper the egg yolks

Add the remaining ingredients to the bowl with the egg yolks. Blend the ingredients into the egg yolks with an immersion blender

Chill the mixture thoroughly for 8 hours or overnight

Once chilled, transfer to your ice cream maker and churn until thick, then store in the freezer until ready to use

When ready to cook the cake, preheat the oven to 180°C and grease 8 Dariole moulds

Brown the butter in a pan, then set aside and allow to cool to room temperature. Whisk occasionally while it’s still soft to keep it homogenised

Cream together the cooked brown butter and dark brown sugar until pale and fluffy with an electric mixer

Mix together the sherry and egg yolks, then beat this into the creamed butter and sugar

Add the flour to the mixture and beat for 2 minutes or until it is fully incorporated

In a separate, clean bowl whisk the egg whites to stiff peaks

Gently fold the egg whites through the cake mixture in three stages, taking care to try and knock out as little air as possible

Spoon into the eight greased Dariole moulds, sprinkle with Demerera sugar and bake for 12–15 minutes or until a skewer comes out clean

Preheat the oven to 150°C

For the pumpkin seed dacquoise, whip the egg whites with the lemon juice until the form stiff peaks

Mix together the sugars and then slowly start adding to the whipped egg whites, whisking all the time, until all incorporated

Fold in the ground pumpkin seeds

Spread out the dacquoise 1-inch thick onto a lightly greased sil-pat or baking paper-lined tray

Bake for 18 minutes, then remove from the oven and allow to cool

Portion into 1.5 inch squares and set aside

To serve, place the brown butter cake, apple compote and pumpkin seed dacquoise on the plate. Serve the ice cream on the dacquoise and drizzle with rapeseed oil