⁣You need to start the first part of this recipe
2 weeks in advance.
Take the cox apples and juice them. Add 30g of
sugar to the juice.
Put the juice into a jar and cover with muslin
cloth. Leave this at room temperature for 2 weeks to allow it to lightly
ferment.
After the 2 weeks have passed, the juice should
be a little sour and have a very light fizz and also have a resemblance to a
cider taste.
Put the other 300g of sugar with 300g of water
into a sauce pan. Bring this to the boil to make a syrup.
Soften the gelatine leaf in cold water to
soften. Take 50ml of the still warm syrup and mix the gelatine into this until
fully dissolved.
Mix the syrup and gelatine mix into 200ml of the
fermented apple juice and allow to cool.
Put the apple juice into a cream whipper gun and
charge with 2 cartridges and keep in the fridge.
Divide the remaining syrup into 2 sauce pans.
Peel and lightly poach the pears in one of the
pans, remove and allow to cool.
Once the pears are cold, place them into a
smoker with the oak chips and smoke for 1 minutes. Remove and cut the pear into
rough 1cm dice.
Add the walnuts into the other pan of syrup and
bring up to the boil. Cook for 5 minutes and then strain the walnuts through a
sieve.
Put the walnuts into a fryer at 160 degrees
until dark brown (about 3 minutes) and then tip out onto a tray lined with
kitchen paper an season with sea salt. Allow to cool.
For the ice cream, put the cream, milk and
buttermilk into a saucepan and bring to the boil.
Whisk the egg yolks until thickened. Add the hot
cream mixture while whisking and then add the honey and glucose. Return to the
heat and warm gentle while stirring until the mixture coats the back of a
spoon.
Remove from the heat, cool and put in the fridge
for an hour.
Put the mixture into an ice cream machine and
churn until set.
To plate:
Peel and dice the granny smith apples to about
5mm.
Place a large table spoon of the diced smoked
pear and the granny smith apple.
Break the walnuts into smaller pieces and
scatter on top.
Place a scoop of the honey ice cream on and then
finish with the fermented apple foam.
Sprinkle with a little bee pollen (optional)