APPLE TUILLE

Peel the apple and cut them in 4 pieces, then cook it sous vide until they are soft.
Once the apple are cooked  blitz them in the thermomix with the glucose powder and the water.
Spread 220g. of mix on a silpat and leave it to dry in the oven at 70C for 3h.
When they are dry cut them in square pieces and cook them in the oven at 170C then trim them to have a round shape.
When they are cold spray the tulle with some gold spray

APPLE COMPOTE

Cut the apple in small cubes
Then put all the ingredient in a pot and cook them until they are dry then add the apple and cook till all the liquid is reduced and the apples start to caramelise.

APPLE TATIN GANACHE

Make a caramel with the sugar, then add the butter and the apple juice and leave it to cook for 10 min
Add the apple to the caramel
Cook it for 1h.
Strain the apple the blitz them till they are smooth.

APPLE CREAM

Warm up the whipping cream then add the gelatine mass
Then pour it slowly on top of the white chocolate
Add the apple puree and the cinnamon
Leave it to set for 24h
Whip it in the kitchen aid

APPLE GANACHE

Mix the whipping cream with the yeast
Pour it in the apple tatin puree, then add the apple ganache
Cool down on an ice bath.

APPLE SORBET

Mix all the powder together then add them to the water and bring it to the boil.
Leave it to cool down then add the apple water and the apple puree and freeze.

APPLE STOCK

Cut the apple then put everything together in a pot and cook slowly for two hours.
Cool down

APPLE PECTINE

Juice the apple then add the sugar and reduce slowly to consistency
Thicken app the liquid with some crystal mais if necessary.

MEADOWSWEET ICE CREAM

Infuse the milk with the meadowsweet for 24h.
Filter the infusion
Mix all the powder together Warm up the infusion then add the powders
Bring it to the boil then cool it down