INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220c/425f/Gas 7.
1 Place the honeycomb in a roasting tin with a few sprigs of tarragon and
mint and cook in the oven until the honeycomb has melted.
2 Heat the caster sugar in a pan until melted, then increase the heat and
cook until the sugar turns to caramel. Put the bottom of the pan into a
bowl of cold water to stop from cooking further.
3 Use a fork to drizzle fine strands of the caramel over a knife sharpening
steel. Scrunch the sugar strands up to make a nest. With a fork, spin
slightly thicker strands of sugar around the steel to make 'springs',
carefully remove and allow to cool.
4 Peel and dice one apple. Heat a wok, add 15g/ 1/2oz butter, diced apple
and 2 tbsp honey and cook until the apple begins to caramelise.
5 Core the remaining apple and scoop out some of the centre using a melon
baller. Pour half of the melted honeycomb into a pan, add the apples balls
and cook until caramelised.
6 Line a small bowl with clingfilm, cut two doughnuts into four slices each
and use to line the bowl.
7 Pour in the remaining melted honeycomb and spoon on the apple. Pack down
firmly using the back of a spoon and turn out onto a plate. Decorate with
the honey apple balls and sugar springs. Serve the remaining doughnuts with
spoonfuls of cream cheese.
8 For the Apple Cobbler: Heat 15g/ 1/2oz butter in a pan with 85g/3oz
blueberries, a few sprigs of tarragon and a pinch of allspice. Place the
hollowed out apple in a gratin dish and spoon in the blackberry mixture.
9 Rub 25g/1oz butter into the flour to make crumbs and stir in 1/2 tbsp
demerara sugar and 1 tbsp cream to make a dough. Roll out on a floured
worksurface and cut out a circle just big enough to cover the top of the
apple.
10 Place the disc on top of the apple, sprinkle over 1 tbsp demerara sugar
and dot 15g/ 1/2oz butter on top. Bake in the oven for 8-10 minutes, or
until the topping is cooked and golden brown and the apple is tender.
11 Place the remaining blueberries in a mini food processor with the red
wine and a few mint leaves and blitz until smooth.
12 For the Creme Anglaise: Heat the remaining cream, milk and a few
tarragon leaves in a pan. Beat the egg yolks in a bowl and gradually mix in
the cream and milk mixture.
13 Pour the mixture back into the pan and heat, stirring continuously,
until thickened.
14 Carefully transfer the filled apple onto a plate, sit the sugar nest on
top and drizzle the blackberry sauce and creme anglaise around the edge of
the plate.
Converted by MC_Buster.
NOTES : Chef - James Martin
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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