Caramelised Apple & Sorbet Topped with an Almond Wafer

Name: Caramelised Apple & Sorbet Topped with an Almond Wafer
Cuisine: Australian
Ingredients: 1 pink lady apple; 2 pink lady apples, cut crossways into 2mm-thick slices using a mandoline; 200 g caster sugar; Fresh borage flowers and fresh marigold petals (or any other edible flowers and petals), for serving; Fresh borage flowers and fresh marigold petals (or any other edible flowers and petals), for serving; Pure icing sugar, for dusting; Fresh borage flowers and fresh marigold petals (or any other edible flowers and petals), for serving; 9 egg whites (you will need 250 g); 250 g caster sugar; Fresh borage flowers and fresh marigold petals (or any other edible flowers and petals), for serving; 1 tsp Davidson plum powder; 625 g caster sugar; 1.2 kg green apples, unpeeled, quartered, cored; 250 g plain flour, sifted; 175 g flaked almonds; 4½ titanium gelatine leaves; 500 ml (2 cups) clear apple juice; Juice of 2 lemons; 16 g ascorbic acid

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

1 pink lady apple
Pure icing sugar, for dusting
Fresh borage flowers and fresh marigold petals (or any other edible flowers and petals), for s

Europe
Oceania
Australia
United Kingdom
Sydney
Dessert

Method

Begin with making the almond wafers. Preheat oven to 140°C fan forced. Spray the base and sides of a 5cm-deep, 25 x 20cm (base size) slice pan with oil. Line with baking paper.
Use a whisk attachment on electric beaters to whisk the egg whites and s