For the apple sorbet:
Heat sugar glucose and water to a rapid boil and reduce by a 1/3. Add ice and stir till melted. Add the liquid, lemon juice, ascorbic acid, and apples to vita mix and blitz.. Pass through fine strainer and freeze in pacojet container.
For the vanilla parfait:
Mix sugar and water into a small pan and boil to 118c. While the syrup is going, start whipping the egg yolks till fluffy. When the syrup is ready, pour into the yolks and whisk till cool. Whip the cream and vanilla bean till soft peaks and fold into the egg mix. Pipe into apple moulds and freeze till set. Once frozen, demould.
Apple terrine cook at 190c
For the caramel powder:
Heat sugar and glucose in to a dark caramel and then whisk in the butter. Season with the salt. Set and then blitz in the robot coupe into a powder.
To build the terrine:
Make some acidulated water with the lemon and water and put in a large bowl. Peel the apples and and slice on a Japanese mandolin on 1 mm width into the bowl. Take a rectangular 30 cm x 20 cm mould and place on top of parchment paper on a baking sheet. Spread a layer of caramel powder and then a layer of sliced apple. Repeat until all the apples are used up. Place into the oven and bake on 190c for 1hour 10 mins. Check on the terrine and pour off any excess liquid. Place back in the oven for a further 20 mins or until just cooked. Take out of the oven and let cool for a few minutes and then place on top of the pastry sheet. Slice into portions when needed.
For the compressed apple:
Heat the liquid chill and then vac pac on full
To make the apple crisps:
Warm all the liquids up. Slice the apples on a Japanese mandolin and then dip into the sugar syrup briefly. Lay on a parchment sheet and place on a dehydrator mat. Dehydrate on 50c overnight.
For the apple crumble mix:
Toast the almonds in the oven on 150c, stir and cook until golden.
add all the dry mix together and bind with the brown butter.
To make the puff pastry base:
Roll out the pastry on parchment paper as thin as you can, dusting with icing sugar to stop sticking as you go. Dust a little extra icing sugar when it is completely rolled out. We are looking for a pastry sheet about 30cm x 20cm. Fork the pastry all over. Put between 2 baking sheets and cook till golden. Cut into rectangles and store till needed.
To make the Calvados apple sauce:
Make a caramel with the water and sugar. When dark add apple juice and bring to the boil. Whisk in the arrowroot and Calvados. Season with Sea salt.
Garnish with red vein sorrel, apple crisps and dehydrated caramel powder. Serve.