Instructions: To make the sorbet place the apple quarters in a food processor and blend until smooth.

Strain the apple juice through a finemeshed sieve.

Measure you should have 600ml .

Mix together the strained apple juice sugar syrup and lemon juice.

Taste and adjust the sweetness to your palate by adding a little extra syrup if necessary.

Pour the liquid into an icecream machine and chum according to the manufacturers instructions.

Alternatively place the sorbet mixture in the freezer in a shallow freezerproof dish until it begins to freeze around the edges; beat with a whisk then return to the freezer to continue setting. It wont be quite as smooth as the machinemade version.

To make the Sauternes jelly soak the gelatine in some cold water to soften.

Slowly bring the Sauternes to the boil in a large saucepan to burn off the alcohol. Set aside to cool.

Squeeze out the excess water from the gelatine and stir into the Sauternes until dissolved.

Pour the mixture through a finemeshed sieve.

Cover and refrigerate for 34 hours or until set.

To serve break up the jelly and place inthe base of a small shot glass.

Top with the sorbet and serve immediately.

Makes 4 starter sized portions

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