Assiette of apples with apple sorbet, panna cotta and butterscotch sauce

Ingredients

Store Cupboard

  • 275g of granulated sugar
  • 1 1/2 vanilla pods, split and scraped
  • 1 1/2 bronze gelatine leaves, soaked in cold water
  • 60g of caster sugar
  • 4 puff pastry rounds, to fit over tarte tatin pans
  • icing sugar for dusting
  • 220g of dark brown sugar
  • 4 tbsp of golden syrup

Beverages

  • 150ml of water

Speciality Ingredients

  • 1/2 tsp vitamin C powder

Dairy