Hambleton Granny Smith
Item 1 of 1
- 4
- 2 hours
This stunning molecular apple dessert by Aaron Patterson is a gourmet nod to the traditional flavours and textures of a classic British apple and blackberry crumble. Apple and blackberry compotes, laced with Calvados and crème de mure respectively, are paired with apple sorbet and a golden crumb, while custard is swapped for a creamy vanilla panna cotta. When making the striking sugar dome centrepiece remember to check the fan is off before putting the powdered caramel in the oven.
First published in 2016
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Ingredients
Metric
Imperial
Apple sorbet
- 500g of apple purée
- 100g of sugar
- 70ml of lemon juice
Sugar dome
- 500g of fondant sugar
- 1 pinch of nibbed almonds
- green food colouring
Blackberry compote
- 2 punnets of blackberries
- 50ml of crème de mure
- 20g of sugar
- 1 lemon, juice only
Panna cotta
- 150ml of milk
- 150ml of double cream
- 40g of sugar
- 1 vanilla pod, scraped
- 1 1/2 gelatine leaves
Calvados apple
- 1 Granny Smith apple
- 100g of sugar
- 50ml of Calvados
- 1 vanilla pod, seeds scraped
- 1 lemon, juiced
To serve
- 6 blackberries, halved lengthways
- fresh mint leaves
- edible flowers
SAVE RECIPE
Equipment
- Ice cream maker
- Sugar thermometer
- Food processor
- Silicone paper
- Drum sieve
- 8cm demi-sphere moulds 8
Method
1
Begin by making the apple sorbet. Gently heat the sugar and lemon juice together in a small pan, stirring until the sugar has completely dissolved. Mix through the apple purée, then transfer to an ice cream maker and churn according to the manufacturer's instructions. Keep frozen until ready to serve
- 100g of sugar
- 70ml of lemon juice
- 500g of apple purée
2
For the sugar dome, heat the fondant sugar in a pan until it reaches 158⁰C. Spread the nibbed almonds across a sheet of silicone paper and pour over the sugar. Set aside and leave to set
- 500g of fondant sugar
- 1 pinch of nibbed almonds
3
Preheat the oven to 200°C (fan off)/gas mark 6
4
Once the sugar has set into a caramel, break the sheet into pieces and blitz in a food processor, adding enough green food colouring to achieve a bright apple green
- green food colouring
5
Using a drum sieve, dust the powdered caramel evenly across a large baking tray lined with a fresh sheet of silicone paper until completely covered. Transfer to the oven (making sure the fan is off) and cook for 4 minutes, or until fully melted into a sheet of caramel
6
Remove the tray from the oven without turning off the heat. If any holes have appeared, spread the melted sugar mixture across the tray using a pallet knife until smooth and even. Before it sets, cut the caramel into 8 even pieces (large enough to cover the sphere moulds)
7
Place the caramel pieces back in the oven for 2–3 minutes. Lightly grease the moulds, then carefully lie the silicone paper – caramel-side down – onto the moulds
8
Smooth the caramel around the moulds to form smooth domes, trimming any excess paper and caramel from the bottom. Remove the silicone paper and allow the domes to set. Once set, remove from the domes and store in an airtight container until ready to serve
9
Meanwhile, prepare the blackberry compote. Combine the lemon juice, sugar and crème de mure in a medium pan and heat until reduced to a syrup-like consistency. Add the blackberries and poach in the syrup until the begin to break down
- 1 lemon, juice only
- 50ml of crème de mure
- 20g of sugar
- 2 punnets of blackberries
10
Divide the compote between 4 serving bowls, making a well in the centre for the panna cotta. Set aside and leave to cool
11
For the panna cotta, gently heat the milk, sugar and vanilla seeds together in a pan to warm through. Soak the gelatine in water for 5 minutes to soften, then add it to to the pan and stir until dissolved
- 1 vanilla pod, scraped
- 150ml of milk
- 40g of sugar
- 1 1/2 gelatine leaves
12
Place a bowl over a larger bowl of ice and add the cream. Whisking continuously, pour in the hot cream mixture until fully incorporated. Leave to thicken, stirring occasionally, until nearly set, then pour over the compote and transfer to the fridge for at least 1 hour to set
- 150ml of double cream
13
Preheat the oven to 180°C/gas mark 4
14
Make the crumble by rubbing together the flour, sugar, butter and salt in a bowl until the texture resembles breadcrumbs. Spread out across a baking tray and bake for 10–15 minutes, until golden. Allow to cool completely, storing in an airtight container until ready to serve
15
For the Calvados apple, place the sugar in a small pan and heat to form a dark caramel. Peel and core the Granny Smith, then dice into small cubes and add to the pan along with the Calvados, vanilla and lemon juice. Mix well, then leave to reduce until the apples have softened and are coated in a glossy caramel
- 100g of sugar
- 1 Granny Smith apple
- 50ml of Calvados
- 1 vanilla pod, seeds scraped
- 1 lemon, juiced
16
To serve, remove the serving bowls from the fridge and place a half-dome in the centre of each bowl, half filling it with the Calvados apple. Top the Calvados apple with a scoop of apple sorbet, then carefully place another half dome on top to form a round sugar 'apple'
17
Sprinkle the crumble over the surface of the panna cotta, adding mint leaves, edible flowers and blackberry halves to garnish
- edible flowers
- 6 blackberries, halved lengthways
- fresh mint leaves
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