Many layers of Miss Chef®

Apple sorbet:

1. Put the water in a saucepan with the caster sugar, whisk together well and bring to the boil. Then add the lemon juice, mix and remove from the heat.
2. Wash and dry the apples, cut them into pieces and remove the pips. Put the apple pieces in a blender's bowl, add half the syrup and blend, then add the remaining syrup and blend.
3. Empty the mixture into an ice cream maker and let it run until the sorbet is solid. Keep the apple sorbet in the freezer.

Crystal apple crisps:

1. Put the water and caster sugar in a saucepan, whisk it together and bring it to the boil. Then add the lemon juice, stir and remove from the heat.
2. Wash the apple and dry it. Cut into very thin slices, 1 mm thick or less with a mandolin or slicer. Remove the pips.
3. Bring the juice to the boil. Immerse the apple slices into the simmering syrup one by one. Cook for two minutes in boiling liquid, then cover the pan and remove from the heat, leaving the slices to steep for 15 minutes, then remove and leave to cool and drain on a wire rack.
4. Place the slices on a piece of baking paper on a baking tray, making sure they are not touching and checking that there are no air bubbles.
5. Slide the baking tray into the middle of the oven and leave the crisps to dry for 2 hours at 100°C, and then turn off the oven and leave for another 2 hours. While still warm and flexible ease them off and put them on a wire rack.

Apple jelly:

1. Soak the gelatine leaves in cold water.
2. Put the apple juice in a pan with the vanilla pod, having first split it and scraped it.
3. Heat the apple juice until it begins to simmer and then turn off the heat and add the well-drained gelatine. Set aside in a bowl to chill.

Streusel:

1. Mix the butter, the brown sugar and the flour together with your fingertips until you have a crumbly dough.
2. Spread the dough on a baking sheet covered with baking paper and bake in the middle of the oven for 30 minutes at 160°C. Turn the streusel from time to time.

Caramelised apples:

1. Wash, peel and core 4 apples. Cut them into small cubes. Stir the apple cubes and cinnamon together in a mixing bowl.
2. Brown the apple cubes in a pan with a knob of butter and sprinkle with sugar so that they become slightly caramelised. The apples should be tender.

Apple matchsticks:

1. Wash, peel and core the apples. Cut them into matchsticks.
2. Sprinkle with lemon juice and set aside in the fridge.

Assembly:

1. Break the apple jelly up with a fork and fill the bottom of a cocktail glass.
2. Cover the jelly with crumbs of streusel and cubes of caramelised apple.
3. Then add a quenelle of apple sorbet.
4. Arrange apple matchsticks around the sorbet.
5. Carefully position an apple crisp on top of the sorbet and serve immediately.

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