Step 2

Set a blast chiller to -40°C.

Step 3

Fill and preheat a water bath to 50°C.

Step 4

Preheat turbo oven to 150°C.

Step 5

Preheat under bench oven to 160°C.

Step 6

Set combi oven to 120°C, dry heat.

Step 7

Set dehydrator to 38°C.

Step 9

Caramel

Step 11

Wrap the fennel seeds in a piece of muslin cloth and secure inside with a string. Set aside.

Step 12

In a small bowl, combine pectin and 50g of the sugar, mix well and set aside.

Step 13

Place a large frypan over medium heat and sprinkle a thin, even layer of some of the remaining sugar over the base. As the sugar starts to melt and colour, swirl the pan gently. Add another layer of sugar and continue repeating until all the sugar has melted and turned a dark golden copper colour.

Step 14

Gradually add diced butter to the caramel, whisking it well to emulsify butter after each addition.

Step 15

Remove frypan from the heat and gradually add the apple juice, whisking until well combined.

Step 16

Return frypan to high heat and bring mixture to the boil.

Step 17

Add the pectin mixture, fennel parcel and verjus and whisk through to dissolve. Remove frypan from the heat and set aside until caramel cools slightly.

Step 19

Puff Pastry

Step 21

In the bowl of a stand mixer, combine butter (A) and flour (A) and beat with the paddle attachment until just combined.

Step 22

Place 390g of the mixture between two sheets of baking paper that are approximately 30cm x 30cm. Use a rolling pin to roll into a 18cm x 18cm square sheet and approximately 8mm thick. Place in the fridge until chilled and set. Discard remaining mixture.

Step 23

In a medium saucepan, combine water, butter (B) and white vinegar and melt together.

Step 24

In the bowl of a stand mixer, combine flour (B), salt and butter mixture and mix on medium speed with the dough hook attachment until a smooth ball of dough forms.

Step 25

Place 468g of dough between two sheets of baking paper that are approximately 40cm x 40cm. Use a rolling pin to roll dough into a 30cm x 30cm square. Place in the fridge for approximately 15 minutes or until chilled. Discard remaining dough.

Step 27

Poached Apples

Step 29

Peel and core the apples and place in a medium saucepan.

Step 30

Remove fennel parcel from the caramel and discard.

Step 31

Pour 1kg of caramel over the apples then cover with a cartouche and a lid to cover.

Step 32

Place the saucepan on the induction on low heat and bring to a gentle simmer. Cook for approximately 50 – 60 minutes or until tender, holding the caramel at approximately 95°C, turning the apples every 10 – 15 minutes.

Step 34

Vanilla Biscuits

Step 36

In the bowl of a stand mixer, combine butter and sugar and beat with the paddle attachment until light and creamy.

Step 37

Reduce the speed and gradually add the yolk, beating until combined, scraping the bowl as required.

Step 38

In a medium bowl, combine flour, salt, baking powder and vanilla.

Step 39

Gradually add dry ingredients to the mixer, briefly beating after each addition until just combined.

Step 40

Shape dough into a disc then wrap in plastic wrap and place in the fridge to rest for at least 1 hour.

Step 42

Puff Pastry (continued)

Step 44

When chilled, place the butter sheet diagonally on top of the dough and fold the edges over to cover and enclose the butter. Pinch the seams to seal the dough.

Step 45

Lightly flour the bench and the dough then roll with a rolling pin using even pressure to a rectangle approximately 20cm x 40cm.

Step 46

First Book Fold – Lay the rolled dough horizontally to the bench. Fold both outside edges into the middle. Brush any excess flour off the surface then fold once more in half. Cover in cling film and place in the fridge for 45 minutes to rest.

Step 48

Vanilla Ice Cream

Step 50

In a medium saucepan, combine milk, vanilla beans and coffee bean. Place the saucepan over medium heat and warm to 90°C. Remove saucepan from the heat and set aside on the bench to cool to 52°C.

Step 51

Meanwhile, in a medium bowl, combine sugar and yolks and whisk well.

Step 52

Gradually add sugar/yolk mixture into the 52°C infused milk, whisking continuously.

Step 53

Add the skimmed milk powder and cream.

Step 54

Pour into the jug of a Thermomix with the butterfly paddle attached. Warm to 70°C, speed 2 for 14 minutes.

Step 55

Meanwhile, half fill a large bowl with iced water.

Step 56

Transfer the ice cream mixture into a medium bowl, place over the bowl of iced water and stir until temperature drops to 5°C. Transfer to fridge to keep cool.

Step 57

Place a small plastic gastronorm tray in the freezer to chill.

Step 59

Crystalised Rose Petals

Step 61

Place caster sugar in a small bowl.

Step 62

In the canister of a stick blender, combine egg white, acacia gum and rosewater. Blend to fully combine.

Step 63

One at a time, place rose petal in your palm and use your finger to gently coat both sides with the egg white mixture.

Step 64

Gently cover the rose petal in sugar, shaking excess sugar back into the bowl. Repeat until you have at least 3 petals coated.

Step 65

Place the petals onto a dehydrator tray and place in the dehydrator for approximately 2 hours to dry out and crystalise.

Step 67

Poached Apples (continued)

Step 69

Remove the apples from the saucepan and transfer to a tray lined with baking paper and place in the blast freezer to chill.

Step 70

Pass the poaching caramel through a fine sieve into a medium bowl and place in the blast freezer until cold.

Step 72

Puff Pastry (continued)

Step 74

Second Book Fold - Very lightly flour the bench, unwrap the dough and place vertically laying down on the bench with the shortest end facing you. Very lightly flour the top of the dough then roll with a rolling pin using even pressure into a rectangle approximately 20cm x 40cm.

Step 75

Lay the rolled dough horizontally on the bench then fold both outside edges into the middle. Brush any excess flour off the surface then fold once more in half. Cover in cling film and place in the fridge for 45 minutes to rest.

Step 77

Vanilla Biscuits (continued)

Step 79

Weigh 200g of dough and discard remaining.

Step 80

Place the dough between two sheets of baking paper approximately 40cm x 70cm and roll to 2cm thick using a rolling pin.

Step 81

Place the dough and the baking papers on the sheeter and starting at setting 15, work the dough down to a 2mm thick sheet, decreasing the settings in intervals of 1.

Step 82

Place in the blast freezer for 5 minutes to chill.

Step 84

Tatin

Step 86

Lay a 16cm x 16cm tart square on a cast iron baking tray lined with a silpat.

Step 87

Cut the apples in half down the centre of the core then lay the halves cut side down on a chopping board and cut into 2mm thick slices, keeping the apple slices together. Using an offset spatula transfer the slices to the prepared tart square and gently press down on the apples to fan the slices until a 4mm thickness is achieved. Continue until the tart square is filled.

Step 88

Gently press down to create a smooth surface. Set remaining apples aside.

Step 89

Remove the layer of fat from the surface of the poaching caramel and discard. Pour 200g into a small saucepan and warm slightly. Pour enough of the warmed caramel over the apple slices to cover, approximately 120g. Reserve caramel in saucepan.

Step 90

Bake apples in the combi oven at 120°C for approximately 45 minutes to an hour, or until most of the liquid has evaporated and the apples are caramelised, basting with reserved caramel as needed.

Step 91

Once cooked, remove the tart square and place the tray of Tatin in the blast freezer for 20 minutes or until apples are cold.

Step 93

Rose Cream

Step 95

Place gelatine in a small bowl of cold water for approximately 5 minutes or until pliable.

Step 96

Meanwhile, weigh icing sugar and hung yoghurt together into a medium stainless-steel bowl.

Step 97

Drain gelatine from the water and squeeze to remove excess water.

Step 98

In a small saucepan, warm cream and add the hydrated gelatine. Stir until completely dissolved and incorporated. Add rosewater and stir to combine.

Step 99

Add cream to icing sugar mixture and whisk well until medium peaks

Step 100

Transfer to a piping bag with an 8mm nozzle and place in the fridge.

Step 102

Puff Pastry (continued)

Step 104

Third Book Fold - Very lightly flour the bench, unwrap the dough and place vertically laying down on the bench. Very lightly flour the top of the dough then roll with a rolling pin using even pressure into a rectangle approximately 20cm x 40cm.

Step 105

Lay the rolled dough horizontally on the bench then fold both outside edges into the middle. Brush any excess flour off the surface then fold once more in half.

Step 106

Cover in cling film and place in the fridge for approximately 30 minutes to rest, then remove from fridge and place on bench to come to room temperature ensuring the pastry is not too cold or warm.

Step 108

Vanilla Biscuits (continued)

Step 110

Gently lift the dough sheet onto a cast iron tray and discard the top sheet of baking paper.

Step 111

Bake in the turbo oven at 150°C for 10 minutes.

Step 112

Whilst hot, use the triangle template (10.5cm x 11.5cm x 5.2cm) to cut at least 1 triangle from the biscuit.

Step 113

Turn the turbo oven to 160°C.

Step 114

Leave the biscuits and offcuts in place and once the oven reaches the desired temperature return the tray to the oven to bake for approximately a further 5 minutes or until golden all the way through.

Step 115

Set the tray of biscuits and offcuts aside to cool completely.

Step 116

Turn the turbo oven to 200°C.

Step 117

Once cool, place at least 1 biscuit in an airtight container and set aside on the bench. Set aside remaining biscuits. Discard offcuts.

Step 119

Apple Caramel Gel

Step 121

In a small bowl, combine sugar and pectin, mix well to combine and set aside.

Step 122

In a medium saucepan, combine poaching caramel and water (A) then bring to the boil over high heat.

Step 123

Add the pectin mixture. Reduce saucepan to medium heat. Whisk the caramel continuously until it reaches 108°C.

Step 124

Meanwhile, lay a piece of baking paper to line the base of a 23cm x 33cm deep tray and place the rectangle stencil (10cm x 20cm x 4mm) on top. Set aside.

Step 125

In a small bowl, combine malic acid and water (B) and mix well.

Step 126

Add malic acid mixture to the caramel ensuring to scrape the bowl of all its contents and mix well. Working very quickly, pour mixture into the cavity of the stencil to fill. Place in the fridge until completely set. Discard remaining Gel.

Step 128

Apple Fluid Gel

Step 130

In a medium saucepan, combine water, dried apple and malic acid and bring to the boil over high heat.

Step 131

Remove saucepan from the heat and add the bay leaves. Cover the saucepan with a lid and set aside on the bench to infuse for 10 minutes.

Step 133

Candied Lemon Zest

Step 135

Bring two small saucepans of water to the boil.

Step 136

Slice the lemon zest peelings into thin julienne.

Step 137

In a medium saucepan, combine water, sugar and glucose and bring to a simmer over medium heat, stirring until the sugar dissolves.

Step 138

Meanwhile, place lemon zest in one saucepan of boiling water to blanch for 1 minute. Pass the water through a sieve, reserving the zest and discarding the water.

Step 139

Repeat the blanching and draining process again with the remaining saucepan of boiling water.

Step 140

Reduce the saucepan of syrup to low heat, add the blanched lemon zest and simmer for approximately 10 minutes or until soft and transparent.

Step 141

Remove skin and pith from lemon and segment until you have at least 3 segments. Cut segments into 1cm pieces. Place into a small bowl, cover with a small damp piece of paper towel and place in the fridge.

Step 142

Transfer zest and syrup to an airtight container and set aside on the bench, allowing zest to cool in the syrup.

Step 144

Arlettes

Step 146

Prepare a large aluminium tray with a cast iron baking tray face down and 1 cast iron baking tray facing up. Place in the turbo oven to heat.

Step 147

Remove the puff pastry from the fridge and trim to weigh approximately 60g.

Step 148

Flatten to approximately 1.5cm thick using a rolling pin.

Step 149

Dust both sides of the pastry liberally with icing sugar and place between two sheets of baking paper approximately 40cm x 70cm.

Step 150

Place the pastry and the baking papers on the sheeter and starting at setting 15, work the pastry down to setting 1.2, decreasing the settings in intervals of

Step 151

Dust both sides of the pastry liberally with icing sugar between adjusting settings. Every few rolls, flip the pastry so it rolls evenly into a rectangle shape.

Step 152

When the pastry is paper thin, remove the hot trays from the oven. Sandwich the pastry and both pieces of baking paper between the two hot cast iron trays.

Step 153

Bake in the turbo oven at 200°C for approximately 6 - 9 minutes or until pastry is golden and shiny.

Step 154

Remove the top tray and discard top sheet of baking paper.

Step 155

Whilst hot, use the triangle template (10.5cm x 11.5cm x 5.2cm) to cut at least 2 triangles from the pastry.

Step 156

Set aside to cool on the bench then place cut Arlettes into a container with silica gel, separating the layers with baking paper and set aside on the bench.

Step 158

Apple Fluid Gel (continued)

Step 160

Pass the fluid gel mixture through a fine sieve into a medium stainless-steel bowl. Pour 900g into the jug of a Thermomix. Reserve remaining liquid.

Step 161

Warm the liquid to 105°C whilst processing on speed 4.

Step 162

Add the gellan F and process for 2 minutes on speed 5.5 at 110°C. Scrape the sides of the jug if required and process for a further minute.

Step 163

Meanwhile, half fill a large bowl with iced water.

Step 164

Weigh the calcium and malic acid together into a small glass pinch bowl then sprinkle into the thermomix and process for 10 seconds on speed 5.5.

Step 165

Transfer mixture to a medium bowl. Place the bowl over the iced water and set aside until cooled completely.

Step 166

Cut the gel into large pieces with a small offset spatula and place in a clean Thermomix jug. Blend on speed 5.5 for approximately 2 minutes, scrape the inside to combine and process for a further minute until smooth, adding reserved liquid if required.

Step 167

Pass gel through a fine chinois into a half deep gastronorm tray and place in a commercial cryovac machine. Under full pressure, close the lid and allow gel to bubble without overflowing. Repeat approximately 5 times or until the mixture is clear.

Step 168

Transfer gel to a piping bag, tie the end to seal and store in the fridge.

Step 170

Crumble Topping Elements

Step 172

To make the Almond Praline, spread almonds evenly over a baking tray and bake at 160°C for approximately 20 minutes tossing almonds every 5 minutes, until a dark golden colour. Set almonds aside on the bench to cool.

Step 173

For the Brown Butter, place butter in a small saucepan and gently melt over medium heat, whisking continuously until butter is foaming and smells nutty and is brown. Pass brown butter through a small superbag into a small stainless-steel bowl, let cool slightly then transfer to a 18cm x 23cm vacuum bag and use a cryovac machine to seal the bag. Place in the water bath to keep warm.

Step 174

To make the Vanilla Salt, in a small airtight container, combine salt and vanilla powder and shake well to combine.

Step 175

To make the Crystallised Fennel Seeds, place fennel in a small frying pan and toast over medium-high heat, stirring regularly until golden. Transfer fennel to a small bowl and set aside on the bench. Return the same pan to high heat. Sprinkle sugar evenly over the base on the pan and allow to melt and caramelise. Add the toasted fennel and stir to coat. Working quickly, transfer coated fennel to a silpat mat and quickly cover with another silpat mat. Use a rolling pin to roll the mixture flat and set aside on the bench to cool.

Step 176

To finish the Almond Praline, place almonds in the jug of a Thermomix and process to form a liquid paste, scraping the sides as needed. Transfer praline into a 18cm x 23cm vacuum bag and use a cryovac machine to seal the bag. Place in the water bath to keep warm.

Step 178

Apple Caramel Gel (continued)

Step 180

Use the triangle template (10.5cm x 11.5cm x 5.2cm) to cut at least 1 triangle from the Gel. Lift cut triangle onto a piece of baking paper and place into an airtight container. Store in the fridge.

Step 181

Set aside remaining Gel.

Step 183

Tatin (continued)

Step 185

Remove the apples from the blast freezer. Carefully invert sliced apples onto a chopping board lined with baking paper. Carefully remove the silpat.

Step 186

Use the triangle template (10.5cm x 11.5cm x 5.2cm) to cut at least 1 triangle from the Tatin. Lift cut triangle onto a piece of baking paper and place into an airtight container. Store in the fridge.

Step 188

Candied Lemon Zest (continued)

Step 190

Strain the zest through a small sieve, discarding the syrup. Place zest into an airtight container and set aside on the bench.

Step 192

Vanilla Ice Cream (continued)

Step 194

Pass the Ice Cream mixture through a fine sieve into a medium bowl.

Step 195

Add the yoghurt and use a stick blender to combine well.

Step 196

Transfer 600ml to a large measuring jug, discarding remaining. Place in the fridge.

Step 198

Crumble Topping (continued)

Step 200

Place Crystalised Fennel Seeds in a 18cm x 23cm vacuum bag and use a rolling pin to lightly crush. Set aside on the bench.

Step 201

Remove the Almond Praline and Brown Butter from the water bath.

Step 202

In a medium bowl, combine Almond Praline, Brown Butter and Vanilla Salt and mix well. Add feuilletine and 15g crushed Crystallised Fennel Seeds and stir to coat. Place 35g of Crumble in a small bowl, set aside remaining.

Step 203

Add spray-dried apple to the bowl of crumble mixture and stir to combine. Transfer to an airtight container and set aside on the bench.

Step 205

Garnish

Step 207

Pick at least 4 fennel frond clusters and place in an airtight container covered with damp paper towel. Store in the fridge.

Step 208

Cut fennel stems and discard, then finely slice on the cut side using a mandolin.

Step 209

Trim the slices at the tip to 4cm until you have at least 4 pieces and place in a 18cm x 23cm vacuum bag. Pour in the apple juice and using the cryovac machine, remove the air and seal the bag. Store in the fridge.

Step 210

Remove Crystalised Rose Petals from the dehydrator and place in a plastic container with no lid. Set aside on the bench.

Step 212

Vanilla Ice Cream (continued)

Step 214

Pour Ice Cream mixture into the bowl of a stand mixer.

Step 215

Use the paddle attachment to beat mixture on low speed whilst carefully pouring approximately 750ml of liquid nitrogen into the bowl to freeze the liquid to ice cream consistency.

Step 216

Beat the ice cream for 2 minutes on medium speed to aerate.

Step 217

Transfer Ice Cream to the chilled small plastic gastronorm, cover with go-between and place in the freezer.

Step 219

To Plate

Step 221

Place a Vanilla Biscuit on a chopping board.

Step 222

Place the Apple Caramel Gel on top.

Step 223

Place the Tatin on top.

Step 224

Place 1 Arlette on top.

Step 225

Cut the end of the piping bag to expose the tip of the nozzle of the Rose Cream and pipe dollops on top of the Arlette to cover.

Step 226

Place the second Arlette on the chopping board. Cut the end of the Apple Fluid Gel piping bag approximately 1.5cm from the pointed end then carefully and thinly pipe and spread the Gel on the top side. Scatter Crumble Topping over to cover.

Step 227

Place Crumble covered Arlette on top of the stack, crumble side up.

Step 228

Place the assembled Tart off centre on the serving plate with the pointed end facing the right-hand side of the plate.

Step 229

Pipe a thin line of Apple Fluid Gel along the open side of the plate, closest to you, approximately 15cm long.

Step 230

Arrange 4 small lemon segments along the gel strip.

Step 231

Twist 4 pieces of the shaved fennel and place along the gel strip.

Step 232

Arrange 4 of each, fennel fronds and Candied Lemon Zest strips along the length of the Gel.

Step 233

Break 1 Crystalised Rose Petal into 6 smaller pieces and place 3 pieces evenly spaced along the gel strip. Break the 3 remaining pieces in half then place on top of the Tart.

Step 234

Place approximately 1 teaspoon of Crumble Topping to the left-hand side of the built-up Tart.

Step 235

Place a rocher of Vanilla Ice Cream onto a piece of chux to remove any melted Ice Cream then place on top of the Crumble.