Green apple bavarois

To make the coulis, make a sugar syrup by combining the sugar, water and lemon juice in a small heavy based pot. Heat the mixture, stirring to dissolve the sugar, then turn up the heat and simmer until the mixture becomes slightly syrupy, about 10 minutes.

Add the raspberries and cook until they just start to break up, about 5 – 8 minutes. Do not cook too long as they will lose their vibrant colour.

Remove from the heat, purée the mixture and pass it through a fine sieve. Allow to cool completely.

To make the tuiles, preheat the oven to 100°C or as low as it will go and line a baking sheet with a silicone mat.

Make a sugar syrup by combining the sugar, water and lemon juice in a small heavy-based frying pan. Heat the mixture, stirring to dissolve the sugar then turn up the heat and simmer for 5 minutes. Remove from the heat.

Slice the apple thinly across the middle to give you wafer-thin slices. Dip the apple slices in the sugar syrup then place on the silicone mat in a single layer without overlapping. Place the baking sheet in the oven and allow to dry out for an hour to 1 hour 30 minutes. Do not allow to colour. When dry remove from the oven and allow to cool completely before using.

In a small heat-proof bowl, dissolve the gelatine in 30ml of the milk.

Combine the remaining milk, 200ml of the cream and sugar in a small pot. Split the vanilla pod in half and scrape the seeds into the milk and cream mixture. Bring to the boil then remove from the heat and leave to infuse for a few minutes.

Place the apples, honey and water in a pot, cover and bring to the boil. Turn down the heat and simmer until the apples are tender. Uncover and cook until the mixture is almost dry.

Place the slaked gelatine with its bowl into a pan of simmering water to come halfway up the side of the container and mix the gelatine until it becomes liquid. Add the liquid gelatine to the cream mixture and mix to incorporate. Warm the cream mixture again in the bain marie and strain.

Purée the fruit in a food processor together with the cream mixture. Allow the mixture to cool to room temperature, stirring regularly to make sure that it does not set.

Beat the remaining cream to stiff peaks then fold into the cool apple mixture, half at a time. Pour into 8 x 200ml curved dariole moulds. Cool, then refrigerate until set, about 6 – 8 hours.

To serve, dip the moulds in hot water for 15 seconds then give each one a firm shake to loosen the bavarois from the mould. Place a serving plate over the mould, turn the plate the right way up, and give the mould a firm tap and a good shake to free the bavarois of the mould.

To serve, place one or two tuiles on top of the bavarois and drizzle with the raspberry coulis.