James Kay’s Assiette of Bramley

Apple and Cider Pannacotta

1. Boil the milk, cream and sugar in a pan
2. Soak the gelatine, then whisk the mascarpone into the milk and cream
3. Add the cider and whisk in the puree, then add the gelatine
4. Finish by dissolving all the gelatine, pouring into moulds and setting till firm in the fridge

Garnishes
- Caramelised Apple Balls

1. Cut out the balls with a small melon baler
2. Throw them into a smoking hot pan with a drizzle of vegetable oil and a cube of unsalted butter, and toss them around
3. Add 2tbsp of caster sugar and a squeeze of lemon juice
4. Deglass with a full-bodied cider and reduce
5. Finish by flambéing with calvados
6. This will leave you with your caramelised apple balls and a small amount of caramel sauce for garnish

- Apple Crisps

1. Simply slice an apple on a manderlin very finely
2. Soak in stock syrup, using equal quantities of sugar and water
3. Cook slowly at 120°C until light and crispy

Bramley Apple and Champagne Granite

1. With this granite, you need to check the density of the sugar to make sure it will be the perfect consistency and texture once frozen
2. Boil all ingredients in a pan and keep adjusting the sugar density until its is perfect
3. Place in a blast chiller and freeze
4. Once frozen, grate and add to the jelly
5. Finish with a sprig of mint

Apple and Raspberry Filo Parcels

1. Start by placing 3lbs of fine Bramley apple puree into a pan and heating
2. Dice a quarter of a Bramley apple finely and cook through the fine puree
3. Once the diced apples have softened slightly, take the pan off the heat and add 10 halved raspberries
4. For the filo parcels, take three squares of filo pastry and and overlap them by using egg white to stick them together
5. Line a boat-shaped tart case and fill with the apple and raspberry compote
6. Do the same with another tart case and put one on top of the other, making sure that you egg wash the sides so it sticks
7. Finally, trim the edges and bake in a 200°C preheated oven till the filo is crisped up and golden brown

Lemon and Ginger Mascarpone

1. Mix all together and quenelle on to a filo parcel

Caramel Apple

1. Add the fondant icing to a splash of water boiled in pan until it turns golden brown.
2. Place mixture into a piping bag and pipe in to the shape of an apple