Step 1

For the ollebrod, cut the crust off of the rye bread and discard, then cut the bread into small pieces. Place in a pan, cover with half of the stout and allow to soak overnight

Step 2

The next day, add the milk, apple juice, vanilla, dark brown sugar and remaining stout to the soaked bread. Transfer to a pan and cook until the bread becomes a thick, smooth porridge. Remove from the heat and add the salt, butter, lemon juice and zest

Step 3

Preheat the oven to 99°C/gas mark 1/4

Step 4

Caramelise the sugar in a pan over a medium heat, stirring continually until it reaches an amber colour. While stirring, carefully add the butter until it has melted, followed by the cream - this will cause the sugar to bubble rapidly so be careful

Step 5

Simmer the mixture until the sugar dissolves and the mixture is smooth, approximately 2-3 minutes. Place the egg yolks in a mixing bowl and slowly pour in the warm liquid, stirring continuously. Season with salt, then pour into an ovenproof tray and bake in the oven for 40-50 minutes

Step 6

Bring the apple juice and sugar to the boil, remove from the heat and add the bloomed gelatine. Allow to cool, then add a squeeze of lemon juice

Step 7

Transfer the apple liquid to an espuma bottle and add 2 canisters, keep it refrigerated until required

Step 8

To plate, divide the ollebrod between 4 plates, top with a quenelle of salted caramel and add the apple espuma foam