Serves 4
by James Sommerin, Restaurant James Sommerin

APPLE TART TATIN
// 4 apples, cored, braeburns work well
//  200g sugar
// 100g butter
// 50g water

APPLE TART TATIN

1. Place the sugar into a pan and bring to a caramel at 125°C.

2. Add the butter and water.

3. Bring back to the boil and remove from heat.

4. Once the apples have been cored, individually wrap in tin foil.

5. Leaving a gap at the top of each apple, fill with the caramel.

6. Close and then bake in the oven at 180°C for 30 minutes or until cooked and soft.

PUFF PASTRY
// 3 sheets of all-butter puff pastry
//  20g icing sugar

PUFF PASTRY

1. Cover each sheet of pastry with the icing sugar.

2. Bake in the oven at 180°C for 10 minutes to caramelise the sugar.

3. Bring back to the boil and remove from heat.

VANILLA ICE CREAM
// 500g cream
//  300g milk
//  3 vanilla pods
//  1/2 tonka bean
//  150g icing sugar
//  10 egg yolks
//  2g gellan gum F

VANILLA ICE CREAM

1. Whisk the eggs and sugar together.

2. In a pan, boil the milk, cream, vanilla, tonka bean and gellan gum F together.

3. Mix with the egg yolk and sugar mixture and return to the heat to thicken.

4. Remove from heat and freeze in a Pacojet container for a minimum of 8 hours before use.

CARAMEL TO SERVE
// 100g sugar
// 50g butter
//  10g water

CARAMEL TO SERVE

1. Place all ingredients in a pan and bring up to 121°C.

ASSEMBLY

1. Place a cooked apple, removed from tinfoil, in the centre of each plate.

2. Followed by a scoop of ice cream.

3. Add a few pieces of puff pastry and then drizzle a good amount of the warm caramel over the top to finish.