Hay Custard, Bramley Apple, Burnt Sugar - Great British Chefs
Alex Bond's apple and hay recipe combines a granita, hay custard, burnt sugar tuile and apple compote to create a beautiful, minimal dessert.
Ingredients
- 600ml of double cream
- 85g of hay
- 90g of sugar
- 150g of egg yolk
- 1l fresh apple juice
- 4 Bramley apples, peeled and cored (reserve the peel and cores for the granita)
- 1 knob of butter
- 100g of sugar
- 500ml of water
- 1 pinch of citric acid
- 100g of Isomalt sugar
- 100g of glucose
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