Serves 10 if part of a taster menu
Cut the apples and dice them into a mixing bowl (keep the cores). Squeeze the lemon over the apples and freeze in Electrolux 900 Blast Chiller® for about 20 min (alternatively, freeze for a couple of hours) Bring sugar, water, glucose syrup and agar agar to the boil in a pan. Allow to cool.
Mix the apples into the sorbet liquid. Pour the apple sorbet into a paco jet container; freeze, alternatively run in an ice cream machine.
Apple jelly/Apple powder
Juice the apples. Bring the apple juice mixed with Gelan to a boil for about 40 seconds.
Pour the liquid out on to a silicone mat and allow to cool in room temperature. Cut out small rings with a metal cutter. Take the apple bits from the juicer, spread on a silicone mat and dry in the oven at 90°C.
Beurre noisette cake
Brown the butter in a saucepan to a minimum of 126°C. Pour into a mixing bowl and allow to cool. Whisk the browned butter with sugar until and add the eggs one at a time (whilst whisking).
Fold all the dry ingredients into the batter and ensure you have no lumps. Butter the molds and line with breadcrumbs. Bake at 185°C for about 8 min just before serving.
Dice the apple remains and remove the pips from the cores. Cook sugar, apple and cream without stirring. Cook until you have a golden caramel. Fold butter into the mixture right at the end. Strain the apple bits and allow the caramel to cool at room temperature.
White chocolate snow
Melt white chocolate in a mixing bowl in a Bain Marie. Fold in the maltodextrin and mix, ensuring you have no lumps.
Bring sugar and water to a boil in a saucepan. Make sure the sugar dissolves. Slice the apple thinly on a mandolin. Place the apple slices on a silicone mat with space between each slice.
Brush the apple slices with the sugar syrup and dry in the oven at 90°.
Peel and shave the parsnips thinly on a mandolin and place on a silicone mat. Dry in oven at 90°C.