Apple Terrine

1. Melt the butter and calvados together.
2. Peel and slice the apples on a japanese mandolin.
3. Layer the apple on a lined terrine mould, brushing with the melted butter every couple of layers.
4. Cover the mould in tin foil and bake for 30 minutes at 180C.
5. Uncover and bake for another 30 minutes.
6. Once baked cool and press the terrine with a weight until completely set.
7. Portion the terrine.

Sugar Syrup

1. Boil together the Sugar and water. Set aside for later.

Rosemary Gel

1. Take 400g of hot sugar syrup and infuse with 50g of rosemary.
2. Set aside for half an hour then strain rosemary.
3. Add agar agar and bring to the boil while whisking for 2 minutes.
4. Allow to cool and set. Blend, pass and reserve in a piping bag.

Rosemary Crumb

1. Cream the butter and sugar together.
2. Add the oil and egg yolk and beat.
3. Sift in the flour, almonds, baking powder, rosemary and salt then mix until a dough forms.
4. Roll out the dough to 5mm thick and chill for 30 minutes.
5. Bake at 160C for 10 minutes.
6. Set aside to cool then beat in the kitchen aid until fine crumb.

Green Apple Sorbet

1. Peel and core 6 granny smith apples.
2. Dice and then freeze the apples with the sugar syrup and lemon juice in Paco jet container.
3. Once frozen, blend twice in the paco jet or until smooth.

Cassava Tuile

1. Peel and slice the cassava on a japanese mandolin.
2. Lightly oil and salt the cassava and lay out on a baking tray.
3. Bake at 132C for 13 minutes.
4. Lightly dust with icing sugar when removed from the oven.

Serving

1. Reheat the terrine in the oven for 12 minutes.
2. Remove from the oven and cover the top of the terrine in the rosemary crumb.
3. Transfer to the plate and pipe the rosemary gel around the base for the terrine.
4. Rocher the sorbet and sit on top of the terrine.
5. Place the Cassava tuile on top and serve.