Instructions: Peel, core and quarter apples. Poach gently in sugar syrup for approx 10 minutes. Remove with perforated spoon and splash with calvados (to taste).

Sabayon sauce:
Boil sugar with a little water in a saucepan (116-117C) until a soft ball. This takes about 20 minutes. (If it is overheated and then added to the egg mixture all you will get is cream caramel.)

Whisk egg yolks in electric mixer until light and fluffy (2 minutes).

Once all the sugar is in then whisk on high for 1 minute until the yolks are light again

Prepare tuille paste (8 minutes):
Soften butter, beat in sugar, add white flour (carefully sieved) in a bowl. Mix all three together and then add egg whites a quarter at a time. Work together for several minutes until it has formed a smooth mixture.

Spread thin circles onto a baking tray coated in silicone paper with either a palette knife or template. Then transfer to a hot oven to bake for a few minutes until lightly brown. Immediately remove from sheet and create required shape by using a mould. It is very important to do this quickly as it becomes crisp very soon afterwards.

To assemble:
Fan out apple quarters by slicing each quarter and arrange on a plate. Take Sabayon sauce and add three parts sauce to one part whipped cream. Add cream right at the last minute.

Coat apples and glaze either under a hot grill or with a blow torch.

It gives it a lovely taste and a beautiful finish.

Make a perfect ball of blackberry sorbet and place in prepared basket.

Place basket top centre of plate and garnish with mint leaves and optical sugar cane.

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