Additional Ingredients

Further Additional Ingredients

	For the apple sorbet:
350 ml	Apple Juice
1	Lemon juice of
100 grams	Golden Caster Sugar (Billington's)
2.50 grams	Silk Gel
5 grams	Gellan Gum
1	drop green performance food colouring
	For the apple tart:
	Ready made all butter puff pastry
2	Granny Smith apples
	Flour for dusting
1	Free Range Eggs (Happy Eggs) yolk
50 grams	Butter unsalted and melted
25 grams	Unrefined Golden Caster Sugar (Billington's)
1 tsp	Cinnamon
	For the Rhubarb fool with rhubarb caviar:
750 grams	Rhubarb Pink
150 grams	Golden Caster Sugar (Billington's)
2 tbsp	Water
500 ml	Double Cream
1 tsp	vanilla seed
1 tsp	vanilla powder
1.50 tbsp	Agar Flakes
3	drops rhubarb flavouring
1 l	chilled sunflower oil

How to make Molecular Gastronomy

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1. To make the raspberry symphony plate containing raspberry pearls and Alginate bath : Make a coulis by blitzing the raspberries in a food processer and then passing through a sieve to remove seeds.
2. Place the coulis in a pan and add stock syrup, calcium lactate and xanthum gum. Mix and heat to boiling point, then remove from heat and pass mix through a sieve into bowl. Place to one side and leave to cool.
3. Prep the aliginate bath by placing water in pan and heating. Place sugar and sodium alginate in a separate bowl and place to one side.
4. Once water is hot, add the sugar mix and whisk until sugar dissolved, then remove from heat. Finally add raspberry flavouring to this mixture and place to one side to cool.
5. Once both mixtures are completely cold (don’t put in fridge though as mixtures may set), take the raspberry coulis mixture and scoop one tsp of mixture and carefully place this into the alginate bath. Leave the raspberry pearls in the alginate bath for 10mins to set. Once set, remove and carefully rinse them in cold water. These are now ready to eat!
6. To make the Cherry Foam: Place the cherry juice in a bowl, add Xanthum gum and hy-foamer and whisk with electric mix, finally add the cherry flavouring.
7. To make the Mini Raspberry Tarts: Place mascarpone in a bowl and add vanilla sugar. Mix until you achieve a smooth mixture.
8. Place the mascarpone in the bottom of your sweet pastry tart cases and decorate with lines of fresh raspberries.
9. To assemble the plate: Place a raspberry tart on the plate and add raspberry pearls to the side and some fresh raspberries if you have some left over from tarts. Decorate the plate with a ‘line’ of cherry foam.
10. Place some colourful edible flowers on the plate and sprinkle with bee pollen and a spritz of violet flavouring. Finally dust over some icing sugar.
11. To make the apple sorbet: Place apple juice, lemon juice and silk gel in a pan and heat.
12. In bowl blend sugar, gellan gum and add to juice mixture and heat to boiling. Once boiling, remove from heat and leave to cool slightly before adding food colouring.
13. Blend the mixture and allow to cool to below 39C. Once below this temp, place in ice cream maker and churn to produce sorbet. This will take around 25mins.
14. To make the apple tart: Preheat oven to 200C. Roll your pastry out thinly and using a 10cm cutter or a small plate, cut out a disc which will form your tart base.
15. Brush the edge of the pastry disc with beaten egg yolk and brush the centre of the pastry with melted butter.
16. Peel and core the apples and slice thinly. Cover the pastry base with overlapping slices of apple, leaving a 0.5cm border around the edge. Sprinkle the top of the tart with sugar and dust with cinnamon.
17. Place the tart on a piece of silicone paper and place the paper directly on the oven shelf – this will ensure the pastry cooks evenly and the tart is crisp. Cook for 12-15 mins or until the apple is starting to colour and the pastry is golden.
18. To serve, place a scoop of sorbet on top of the tart, using your favourite spirit – brandy or calvados works well - serve flaming to impress your guests.
19. To make the rhubarb fool with rhubarb caviar: Place your sunflower oil in a jug and put into the fridge to chill.
20. Cut your rhubarb into even size pieces, about 1.5cm in length. Mix with caster sugar and tbsp water and stew over gentle heat until beautiful pink rhubarb juices have been released and rhubarb is very soft, almost like a puree. Strain the rhubarb in a sieve and reserve the juice. Set both aside to cool.
21. Whisk the vanilla powder and seed into the cream and place in a bowl, beat to soft peak stage and chill.
22. Take 200ml of your reserved rhubarb juice and place in a pan with agar flakes, heat gently to melt the flakes, this will take around 3-4mins.
23. Once flakes dissolved, remove from the heat and add the rhubarb flavouring. Leave to chill for 10 minutes. Remove the chilled oil from the fridge. Take a syringe and fill it with the rhubarb juice and agar mixture. Hold the syringe about 6 inches above the jug of oil and drop the rhubarb mixture in so it falls into the oil and creates tiny pearls. Leave in the oil for a couple of minutes, then remove and gently rinse under cold water. These are now ready to serve.
24. To assemble the fool, take some shot glasses and place 3-4 tsp of stewed rhubarb in the bottom of the shot glass. Top with the vanilla cream and to finish, decorate the top with some rhubarb pearls.

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