Method

For The Salted Caramel Brûlée
Add 70g of sugar to a large pan over a high heat until it turns to a dark caramel colour – do not stir. Add the cream and slowly bring to a simmer. When simmering, whisk to ensure all the sugar has dissolved.

Combine the egg, yolks and 30g of sugar in a large bowl and whisk. Pour the simmering cream over the egg mix, add the salt, then pass through a fine sieve. Leave to cool to
room temperature.

Preheat the oven to 90ºC (fan).

Place the moulds, cling film side down, onto a wet cloth lining an oven tray. Fill the moulds with the mix two thirds of the way up. Bake for 40 minutes, or until set. Cool in the fridge for 2 hours.

For The Chocolate Cream
Whisk together the milk, yolks and cream and cook over a low heat until it reaches 80ºC. Pass through a fine sieve over the chocolate and let stand for 5 minutes, then whisk until smooth. Pour into a piping bag and set in the fridge for 1 hour. Remove 10 minutes before serving.

For The Aerated Chocolate
Line a small, metal tray with greaseproof paper. Freeze for 1 hour. Melt the ingredients together in a bain-marie to 30ºC. Pour into the charger and gas with 2 charges. Spray onto the tray and return to the freezer for 1 hour. Remove and break into 1cm squares. Keep in the fridge.

For The Apple Purée
Cook all the ingredients gently in a pan for 10 minutes until thick, stirring to make sure it does not catch. Blitz and check the flavour, adding more sugar if needed. Pass through a fine sieve, store in a squeezy bottle and place in the fridge for 20 minutes.

To Make The Chocolate Crumble
Rub all the ingredients together to a fine crumb. Bake on a metal tray for 25 minutes at 140ºC (fan). Leave to cool, then break up using a fork.

For The Apple Cubes
Caramelise the sugar in a small frying pan. Once dark brown, add the apple and apple juice and cook for 1-2 minutes or until a syrup is formed. Leave to cool.

To Serve
Remove the brûlée from the moulds and plate them. Dust with 1 teaspoon of sugar and caramelise with a blowtorch. Arrange the apple cubes, purée, chocolate cream and aerated chocolate around, then scatter with a tablespoon of chocolate crumble.

Finish with a scoop of sorbet and the garnishes.