Vernal grass ice cream
Mix sweet vernal grass, agar agar, cream, glucose and milk. Bring to the boil and allow to infuse. Strain off the vernal grass.
Whip the egg yolk with sugar. Pour the warm liquid over the egg mixture and blend. Pour everything back into the saucepan and heat up to 83°C, stirring constantly. Strain the batter into an ice cream container and freeze in Blastchiller 900 from Electrolux.
Cube the butter and refrigerate. Mix the flour and water into a dough. Mix the butter into the dough so it is 80% mixed. Roll out on a floured surface. Fold the dough 4 times as instructed. Fold in sugar the last time. Refrigerate. Roll out with pasta machine, place between two silicone mats with a baking sheet on top to keep the dough pressed down. Bake at 160°C. Allow to cool on a cooling rack.
Pick apples with skewers and grill directly on the coals. Bake in the oven in foil at 150°C about 10-15 min. Brown butter and add half the amount of apple. Mash with whisk and whisk down the pectin. Mix in jug mixes and add sugar and salt. Cut the other half into 8 parts and remove all the cores. Save for later. Heat the purée when serving.
Cut apples as instructed and vacuum pack together with apple must & calvados
Juice the apples and cook together with the vinegar and sugar. Cook to 108°C.
Chop the spruce shoots and mix with the spruce oil. Set aside for later. Bring sugar, golden syrup and double cream to a boil, cook until you achieve 122°C. Remove from the heat and fold in the butter, follow with spruce oil and spruce shoots. Allow to cool.
Toast the spices and mix to powder. Put the spices in warm oil and leave to infuse for 15 minutes. Strain and mix with malto, icing sugar and sea salt.