This gorgeous dessert come courtesy of Keith Frisley, Executive Sous Chef at The Fourseasons Westcliff Hotel. As a Granny Smith is one of his favourite ingredients and a big source of inspiration, apple fool has become one of his signatures. The terrine and sorbet are just two elements of this elaborate dessert that is guaranteed to impress!
- 200ml water
- 2 star anise
- 200ml Granny Smith apple juice
- 50g sugar
- 25ml (1 tot) Pernod
- 1 Granny Smith apple
- 250g baby fennel
- 2 gelatine leaves
- 120g (1 cup) sugar
- 90ml water
- 720g Granny Smith apple juice
- 15ml (1 tbsp) calvados
For the terrine, bring to boil the water, star anise, apple juice, sugar and Pernod. Peel, core and slice the apple and fennel into 1cm slices and place in the pot, poaching them very slowly until soft and translucent.
Strain the apple and fennel, reserving the poaching liquid. Discard the star anise. Soften the gelatine leafs by placing then in cold water, then in the poaching liquid. Put the apples and fennel back into the poaching liquid and then start layering them into a terrine mould already lined with plastic wrap. Press down by placing something heavy on top (a small packet of flour, sugar or rice will do).
To make the sorbet, mix the ingredients together in a thick base pot and stir until the sugar has dissolved. Chill ready for the churner. Churn until a sorbet texture is achieved and place in the freezer.
To assemble, remove the terrine from the mould, place on a serving dish and top with the sorbet.