Poached Apples

Peel and carefully core the apples, keeping them whole and maintaining their shape.
Place the apple juice, water, sugar, cinnamon and lemon juice into a saucepan and bring to a gentle simmer.
Add the apples and poach gently for approximately 8–15 minutes, depending on their size, until tender but still firm enough to hold their shape.
Remove carefully from the poaching liquid, allow to cool, then refrigerate. Drain and thoroughly dry the apples before applying the red coating.

Cinnamon Crumble

Preheat the oven to 170°C fan.
Rub the cold diced butter into the plain flour until the mixture resembles coarse breadcrumbs.
Add the brown sugar, ground cinnamon and salt, mixing until evenly combined.
Spread the mixture onto a lined baking tray and bake for approximately 15–20 minutes, turning occasionally, until golden and crisp.
Allow to cool completely before breaking into smaller pieces. Store in an airtight container until required.

Salted Toffee Sauce

Place the caster sugar into a heavy bottomed saucepan and heat gently until melted and caramelised to a medium amber colour.
Remove from the heat and gradually whisk in the warmed double cream, taking care as the mixture will bubble vigorously.
Add the butter and flaky sea salt, whisking until completely incorporated and the sauce is smooth and glossy.
Allow to cool and refrigerate until required. Reheat gently before serving.

Spun Sugar

Place the caster sugar, glucose syrup and water into a saucepan and bring to a boil.
Cook the sugar syrup to approximately 150°C. If using black food colouring, carefully incorporate a colouring suitable for high-temperature sugar work, following the manufacturer's instructions.
Allow the syrup to cool slightly until it begins forming fine strands when lifted with a fork or whisk.
Working carefully, create delicate overlapping sugar threads over a silicone mat to form a cobweb effect.
Allow to cool and harden completely before carefully removing. Store in a cool, dry, airtight container until required.

Final Plating

Arrange a small bed of cinnamon crumble slightly off centre on the plate.
Carefully position the blood red coated apple on top, ensuring it sits securely.
Spoon the warm salted toffee sauce around the base of the apple.
Add a quenelle of vanilla ice cream alongside the crumble.
Finish with delicate black spun sugar, creating a dramatic cobweb effect.
Serve immediately to preserve the contrast between the warm toffee sauce, chilled ice cream and crisp sugar decoration.

Blackberry glaze

Place the blackberries, caster sugar and water into a heavy bottomed saucepan.
Bring to a gentle simmer, allowing the blackberries to soften and release their juices.
Continue reducing until the liquid becomes concentrated and develops a deep red colour.
Pass through a fine sieve to remove the seeds and pulp.
Return the strained liquid to the saucepan and add the glucose syrup. Warm gently until incorporated, reducing further if necessary to achieve a glossy, lightly coating consistency.
Allow to cool before spooning over the chilled, thoroughly dried poached apples.
Coat evenly, allow excess glaze to drain away and refrigerate until required.