Granita

Roughly chop the Granny Smith apples and freeze for 3-4 hours.
After the apples have been in the freezer, add 3-4 drops of green food colouring, pinch of citric acid and a splash of water.
Then strain through muslin, keeping the juice.
Meanwhile bring the the apple juice, sugar and marigold leaves to a simmer, cover with clingfilm and leave for 1 hour to infuse.
Weigh 375ml of the Granny Smith juice and sieve the apple juice syrup into the weighed out Granny Smith juice.
Season to taste with salt and citric acid then pour into a container and freeze overnight.
Next day, use a fork to break up the granita until it’s fluffy and divide into tubs ready to use.

Blackberry Sorbet

Bring blackberry juice to a simmer and add the marigold leaves to infuse for 20 minutes.
Add infused blackberry juice, gellan gum F, sorbet stabiliser, and sugar to thermomix at 85 degrees for 3 minutes.
Whilst warm, pour over and whisk into yoghurt.
Season to taste, may need a small amount of citric acid.
Divide into 2 Pacojet containers and freeze.

Treacle Cake

Bring golden syrup, butter, treacle and sugar to the boil.
Pour over sourdough crumbs and lemon zest and incorporate.
Leave to cool for 45 minutes before beating the eggs and salt into the batter.
Bake in 12 inch square pastry tin at 160c for 35 minutes.
Leave to cool then tear into small pieces.

Compressed Apple - Apple Marigold Gastrique

Bring sugar and white wine vinegar to the boil and pour over the apple marigold.
Bottle in a glass jar to infuse and store at room temperature.
In a vacpack bag, add the balled apple with enough of the gastrique to coat the apple well.
Vacuum seal all the air out of the bag.

Compressed Apple - Apple Purée

Add all ingredients to a pan and stew for 40 minutes.
Purée in the Thermomix until smooth.
add the soy sauce and season with salt and citric acid. Allow to chill.
For the dish, add 5 finely diced Granny Smith apples and add 3 tbsp of the purée.

Serve

In the bottom of a chilled beaker add 3 tsp of purée mix, 5 quartered blackberries and 5 pieces of the treacle cake.
Next, layer a large ball of sorbet, flatten down slightly then finish with the granita and garnishes.