Green Apple Sorbet and Hay Ice Cream with Buttermilk Mousse - The Perfect Puree of Napa Valley

Ingredients

• 500 g. The Perfect Purée Green Apple Puree, thawed
• 25 g. lemon juice
• 490 g. simple syrup (1:1)
• 1 pinch salt
• 1 g. xanthan gum
• 600 g. milk
• 50 g. hay, toasted
• 60 g. heavy cream
• 120 g. sugar
• 30 g. non-fat milk powder
• 20 g. butter
• 1/2 sheet gelatin, bloomed
• 30 g. glucose powder
• 9/10 g. xanthan gum
• 150 g. buttermilk
• 90 g. heavy cream
• 15 g. sugar
• 3 eggs yolks
• 30 g. sugar
• 2 sheets gelatin, bloomed
• 240 g. heavy cream, soft peaks
• 90 g. rye flour
• 70 g. all-purpose flour
• 55 g. brown sugar
• 40 g. sugar
• 90 g. cold butter, diced
• 1/4 tsp. salt
• 1/4 oz. cinnamon
• 150 g. apple cider vinegar
• 125 g. water
• 75 g. sugar
• 1 whole star anise
• 1/2 stick cinnamon
• 2 Granny Smith apples
• 10 g. water
• 100 g. pecan pieces, toasted
• 200 g. water
• 50 g. brown sugar
• 100 g. bourbon
• 2 g. xanthan gum