For the dark caramel:
place the sugar and 50 mls of the mineral water into a heavy based pot. Bring to the boil and reduce until it begins to colour. Continue until wisps of smoke appear. Swirl in the pan to mix evenly. Remove the pan from the heat and place the base into a pot of cold water. Add the remaining mineral water. Place back onto the heat to dissolve any lumps and reserve at room temperature.
Remove the cheeks from the apples leaving leaves and stalk attached. Place each apple into a vacuum bag and add 40 gms caramel. Seal under vacuum and cook at 95c for 5 hours. Water bath is the best.
For the ice-cream:
Bring the water, sugar and invert sugar to the boil for 2 minutes. Leave to cool then add the stabiliser, and whisk in the cream cheese and softened gelatine. Leave to mature overnight. Churn in an ice-cream maker following the makers instruction.
For the sable:
Beat the butter and sugar together with a wooden spoon. Add the salt and beat in the egg yolk. Fold in the sieved flour and hazelnuts. Make a flattened mound of it and wrap in cling film. Refrigerate for 2 hours. Then roll between 2 sheets of baking paper to 5 mm thick. Rest for 2 hours then bake at 170c until golden. Cool then crush.
Cut a small “bite” from each apple with a 20mm fluted cutter. Square off the base of each with a sharp knife and stand in the middle of a plate. Add a little sable to each plate and then a quenelle of icecream.
Recipes by Mark Best, Marque Restaurant. Photography by Stuart Scott.