Step 1

Custard Vanilla Ice Cream:

Step 1

Ingredients

Step 2

(Note: This recipe makes extra portions.)

Step 3

Combine the milk and heavy cream in a saucepan over low-medium heat and add vanilla pod and seeds. Heat the mixture until it just begins to simmer.

Step 4

Remove the saucepan from the heat and let the cream mixture infuse with the vanilla flavour. For optimal flavour, let it sit for at least one hour. Alternatively, you can skip this step for a slightly less pronounced vanilla profile.

Step 5

If you've infused the cream mixture, reheat it until warm or hot before proceeding.

Step 6

Whisk together the egg yolks and sugar in a separate bowl until well combined.

Step 7

Gradually pour the warm milk into the egg mixture while whisking continuously until you have a smooth liquid.

Step 8

Transfer the liquid to a clean saucepan and gently reheat it over low heat. Use a wooden spoon or heatproof spatula to stir continuously, scraping the bottom of the pan to prevent burning. Be cautious not to raise the temperature too high, as it may cause the eggs to scramble.

Step 9

Keep stirring the mixture until it thickens and coats the back of the spatula.

Step 10

Strain the liquid through a sieve into a clean bowl to remove any lumps or solids.

Step 11

Cover the surface with cling film to prevent skin from forming, then refrigerate until fully chilled.

Step 12

To speed this up, place the mixture in an ice bath or briefly in the freezer. Once thoroughly chilled, churn the ice cream according to the manufacturer’s instructions.

Step 13

Apple Rings:

Step 1

Ingredients

Step 2

Cut Granny Smith apples into 2 cm-thick round slices. Peel and discard the skin, then remove the seeds from each slice. Set aside any remaining scraps for fresh apple juice for the "Apple Gel".

Step 3

Combine sugar, water, lemon juice, lemon zest, cinnamon sticks, and vanilla beans with their seeds in a large pot. Bring the mixture to a simmer, stirring occasionally until the sugar dissolves completely.

Step 4

Once the sugar has dissolved, add the apple slices to the pot. Let them simmer gently for 5 minutes, remove the pot from heat, cover, and allow the poached apples to cool to room temperature.

Step 5

Cover the pot with cling film or a lid and refrigerate until thoroughly chilled.

Step 6

When ready to serve, sprinkle brown sugar over the tops of the apple slices. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp layer.

Step 7

Serve the caramelized apple slices immediately.

Step 8

Apple Gel:

Step 1

Ingredients

Step 2

Juice the remaining apples and scraps using a blender or juicer.

Step 3

Pass the juice through a fine sieve, pressing down on the pulp to extract as much liquid as possible. Then, strain it again through a muslin cloth.

Step 4

Discard the remaining pulp and reserve 250g of apple juice. Any extra juice can be enjoyed as a drink or saved for another recipe.

Step 5

In a pot, combine the juice and sugar, then bring to a boil. Whisk in agar and continue boiling for 2 minutes, whisking constantly to prevent sticking.

Step 6

Transfer the mixture to a container and chill in the fridge or freezer until set.

Step 7

Once set, blend the gel until smooth and transfer it to a squeeze bottle or your preferred serving container.

Step 8

When plating, apply it as desired for your presentation. It adds a lovely freshness to the dish.

Step 9

Apple Jelly:

Step 1

Ingredients

Step 2

In a small pot, heat the apple juice gently.

Step 3

Stir in the bloomed gelatin sheets until they are fully dissolved.

Step 4

Pour the mixture into a small container. Choose the container size based on the desired shape and size of the apple jelly pieces.

Step 5

Place in the fridge or freezer to set until firm.

Step 6

Once set, gently loosen the jelly from the container by briefly placing the container in warm water. Cut the jelly into shapes and place them back into the fridge, or scoop it out for an organic look just before plating.

Step 7

Vanilla Custard Filling:

Step 1

Ingredients

Step 2

Bring heavy cream, milk, and a vanilla pod with seeds scraped to a gentle simmer in a small pot. Remove from the heat temporarily.

Step 3

Mix thoroughly in a separate bowl and combine egg yolks with cornstarch and sugar. Gradually add the hot cream mixture to temper the egg yolk mixture.

Step 4

Pour the mixture back into the pot and boil, whisking continuously. Once it thickens, cook for an additional minute while continuing to whisk to prevent the vanilla cream from burning.

Step 5

Remove from heat and add white chocolate, stirring to emulsify. Pour the mixture into a tray or container and cover with cling film. Refrigerate immediately and allow to cool.

Step 6

Alternatively, place in the freezer to chill down more quickly.

Step 7

Once chilled, before serving, quickly beat the mixture until light and fluffy.

Step 8

Cinnamon Doughnuts:

Step 1

Ingredients

Step 2

(Note: The doughnut rounds are 5 cm in diameter with a thickness of 1 cm before proofing. You can adjust the size based on your preference. This recipe makes double the amount you'll need, making it easier to handle the dough. However, if you don't want extra doughnuts, feel free to halve the recipe.)

Step 3

Mix water and yeast in a small bowl until the yeast has dissolved.

Step 4

Add all other ingredients along with the yeast water in your mixer bowl. Mix until a very smooth dough forms and passes the windowpane test. To perform the windowpane test, take a small ball of dough and stretch it into a square. Keep stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it. If it is obtained without any tear, your dough is adequately kneaded.

Step 5

Place the dough on a sheet of parchment paper and roll it out into a small, thick, oval shape. Cover very lightly with cling film (occasionally check to ensure it doesn't stick to the dough) and allow it to proof until doubled in size.

Step 6

Once the dough has doubled, flatten it again into a larger oval rectangle. Cover with parchment paper and then cling film.

Step 7

Semi-freeze dough for 6-8 hours or less for easier stencilling doughnut shapes.

Step 8

In the meantime, cut and prepare enough square mini shapes of fresh parchment paper (depending on your stencil size for the doughnuts) to place your dough once you cut them.

Step 9

Once the dough is semi-frozen, lightly grease the surface of your dough on both ends and roll it out quickly to a thickness of 1 cm.

Step 10

Stencil your doughnuts and place them on your prepared parchment paper sheets. Any excess dough can be reshaped, rolled out, and stencilled for additional doughnuts.

Step 11

Reproof the doughnuts until doubled in size. (Note: You can speed up the proofing process by placing your dough sticks into the oven with the light on.)

Step 12

Gently hold the parchment sheet and place the doughnuts into hot oil. Fry them at 180°C (356°F) until just cooked.

Step 13

Place the doughnuts on a drip tray before covering them in sugar and cinnamon. Allow them to cool a touch before filling them with the vanilla custard once you are ready to plate.

Step 14

Sable Biscuit:

Step 1

Ingredients

Step 2

(Note: In this recipe, we crush the sable biscuits. Alternatively, you can crush high-quality store-bought sable biscuits as outlined in the final steps. Another option is to form the biscuits into discs and place poached, caramelized apple slices on top.)

Step 3

Cream the egg and icing sugar until smooth in a small bowl.

Step 4

Mix the flour and butter in another bowl until the mixture resembles fine cornmeal.

Step 5

Combine the egg mixture with the flour and butter mixture to form a dough.

Step 6

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Step 7

After chilling, roll out the dough between two silicone mats to a thickness of 2mm and place it in the freezer for a quick chill.

Step 8

Preheat the oven to 165°C/329°F.

Step 9

Once the dough is firm, place the dough sheet on a perforated mat.

Step 10

Bake for 25 minutes or until golden brown. Remove from the oven and cool on a wire rack before gently crushing the biscuits and transferring them into an airtight container.

Step 11

Rum Raisin Puree:

Step 1

Ingredients

Step 2

Add all ingredients to a blender and blend until smooth.

Step 3

Pass the blended mixture through a fine sieve, discarding any solids left.

Step 4

Pour the strained mixture into a pot, add cinnamon powder and seeds, and reduce over medium heat until thickened.

Step 5

Stir in the butter until incorporated. Optionally, add extra rum at the end for an additional kick.

Step 6

Transfer to your desired serving container or a piping bag and place into the fridge to chill thoroughly.

Step 7

When ready to plate, use a small coin-sized serving amount.