For the cheesecake
Crush the biscuits and add the melted butter push in to the base of the mould and chill.
Puree the apple using 30g of the caster sugar and 1tbsp water.
Mix the chilled apple puree with the cream cheese.
Whip the cream until ribbons start to form.
Fold the cream in to the cheese mixture.
Dissolve gelatine and add in to the mixture.
Layer alternate buscite and cheesecake mixture.
For the apple jelly
Slice the apples and place on a baking tray.
Cover with the lemon juice and place in the steamer for 12 minutes.
Add the apple juice and strain through a sieve.
Place a muslin bag in the sieve and strain until the liquid becomes clear.
Dissolve the gelatine and add the mixture.
For the Tuile cornet
Mix Caster sugar cinnamon and plain flour together.
Add the butter and egg whites.
Spread the mixture flat on to a round template on a slip matt.
Bake at 180 degrees until the mixture turns golden brown in colour.
For the spiced apple ice cream
Place apples in a pan with the cinnamon and sprinkle with the lemon juice, cook until soft & then add the sugar.
Mix the creams together and whisk in the egg yolks.
Cook over a low heat until the mixture coats the back of a spoon.
Mix the apple mixture with the cream and place in the ice cream machine.
Meanwhile whisk the egg whites until stiff peaks form.
Fold them into the mixture in the ice cream machine and leave it until it freezes.
Our thanks to www.bramleyapples.co.uk for providing this recipe
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