Ingredients

For the sorbet 

• 4 Green apples, Granny Smith (600g)
• 1 Lemon, juiced
• 50g Caster sugar
• 20ml Calvados (apple brandy - optional)

For the apple slices

• 1 Green apple, Granny Smith (150g)
• ¼ Lemon, juiced
• 100ml Water
• 15g/1tbsp Caster sugar

For the sauce

• Syrup from the apple slices
• 1 Green apple, Granny Smith (150g)
• 1 Vanilla pod, seeds only 

Method

For the Sorbet

• Chop the apples into 1cm pieces with the core and skin. 
• Place into the Food Processor attachment, add the remaining ingredients, blend and then pass through a fine sieve. 
• Place the mixture in the Frozen Dessert Maker attachment and churn on speed 1 for 20-30 minutes. 
• Reserve in the freezer until required.

For the Apple Slices

• Chop the top off the apples and slice it as thinly as possible, no thicker than 2mm. Place the slices into a bowl and squeeze the lemon juice over the top.
• In a small saucepan, on a high heat, bring the water and sugar to the boil and pour over the apple slices. Leave them to cool.
• Pre-heat your oven to 80°C, drain the apple slices and place them onto a non-stick silicone mat. Please don’t waste the remaining syrup as this will be used for your sauce. Cook the apple slices in the oven for 2-3 hours until crisp and dry. Reserve them in an airtight container in a cool, dry place.

For the sauce

• Simply place a chopped green apple into a small saucepan, along with the syrup and seeds of the vanilla pod, and simmer on a low heat for 8-10 minutes. 
• Purée in the Food Processor attachment until smooth, then pass through a sieve and keep in the fridge until required.

To serve

• Place one dried apple slice in the centre of your plate, top with a scoop of sorbet, repeat and finish with a final slice of dried apple on top.
• Garnish with a drizzle of apple and vanilla sauce. Voilà!

A tip from Raymond Blanc

"If you are serving more than two people, I recommend a little tip we use in my restaurant…

Wrap a baking tray with cling film and place it in the freezer for an hour. Then scoop all your sorbet into individual balls onto the frozen tray and reserve in the freezer until required. This way you are able to build and serve this little dessert without any risk of the sorbet melting when you are halfway through dressing all your plates."