Plum Sorbet:

In a medium saucepan, combine all ingredients except the pro sorbet and cook over medium heat until the plums are soft and cooked through.
Remove from heat and allow it to cool to room temperature.
Blend in the pro sorbet and transfer the mixture to a container. Let it rest for 6-8 hours.
Transfer to a PacoJet container and freeze for 24 hours at -18 degrees Celsius.
Churn in a Pacojet, transfer to a piping bag, and pipe into small half-sphere moulds.
Store in the freezer until needed.

Apple Gel

In a saucepan, whisk 50g of the fresh apple juice with Agar Agar. Bring to a boil over medium heat, stirring continuously.
Remove from heat and whisk in the remaining apple juice. Allow it to set fully. Blend until smooth and shiny
Remove air bubbles with a vacuum sealer.
Transfer to a piping bag. Store in the fridge until needed.

Nut Granola

Combine all ingredients in a mixing bowl.
Transfer to a baking tray and bake at 160 degrees Celsius for 20 minutes, stirring regularly until golden in colour.

Blackberry Meringue:

In a saucepan, heat water and sugar until it reaches 121 degrees Celsius.
Meanwhile, in a mixing bowl, whisk together egg white, lemon juice, and blackberry puree to soft peaks.
lowly pour the sugar mixture into the egg white mixture while whisking continuously.
Continue to whisk until the mixture cools to room temperature.
Transfer to a piping bag.
Pipe into half-sphere moulds, create a hole with a spoon, and place in the oven or dehydrator at 75 degrees Celsius for 3 hours or until set.
Allow to cool, remove from moulds, and store in an airtight container with silica gel.

Poached Apple:

In a saucepan, bring sugar, lemon juice, and water to 103 degrees Celsius.
Peel apples and poach them in the syrup for 8 minutes or until just tender.
Allow to cool.
Fine dice apples and combine with 100g of apple gel and 10g of fresh elderberries.
Dehydrate apple peels, blend to a powder.

Apple Meringue:

In a saucepan, heat water and sugar until it reaches 121 degrees Celsius.
Meanwhile, in a mixing bowl, whisk together egg white, lemon juice, and apple puree to soft peaks.
Slowly pour the sugar mixture into the egg white mixture while whisking continuously.
Continue to whisk until the mixture cools to room temperature.
Transfer to a piping bag with a small piping nozzle. Store in the fridge.

Honey Tuille:

In a blender, combine icing sugar, plain flour, and salt at medium speed.
Pour in egg whites.
Slowly add melted butter and honey.
Mix to a smooth paste.
Transfer to a container and let it rest in the fridge for 1 hour.
Spread into leaf-shaped moulds and bake at 150 degrees Celsius for 12 minutes or until golden brown.

Plating up the Dish:

Pipe some apple gel onto the plate.
Add a heaped spoon of granola on top.
Take a half-sphere blackberry meringue and fill it with diced apple mix.
Place a small half-sphere of plum sorbet on top of this.
Pipe on apple meringue.
Dust with apple powder.
Garnish with honey tuilles, red vein sorrel, and lemon balm.
Enjoy the exquisite flavours of Autumn