Terrine of Sorbets with Dried Apple and Pear Tuiles

Serves 16

Ingredients:
Raspberry Sorbet
0.75 pint raspberry purée
1 pint stock syrup (1 pint water, 12oz castor sugar)
juice of 2 limes

Green Apple Sorbet
1 kilo of Granny Smith apples cored, quartered and frozen
1 pint stock syrup (1 pint water, 16oz castor sugar)
juice of 2 lemons
juice of 1 lime

Passionfruit Sorbet
40 passionfruits
0.75 pint stock syrup (600ml water, 400g castor sugar)
juice of 1 lemon

Dried Apple and Pear Tuiles
3 granny smith apples, 3 pear william
stock syrup (0.5 pint water, 8oz castor sugar, lemon juice)

Method:
Line an empty terrine with bakewell paper. First make the raspberry sorbet by adding all ingredients together, pass through a fine sieve and churn. Once churned, place in the bottom of the terrine and level with a palette knife. Place in the freezer.

Next make the green apple sorbet by placing the frozen apples in a blender and slowly add the stock syrup, lime and lemon juice. Pass through a fine sieve and churn. Once churned remove the terrine from the freezer, add the green apple sorbet on top to make the second layer and smooth with a palette knife. Place back in the freezer.

Finally, make the passionfruit sorbet by halving the passionfruit lengthways and scraping out all the seeds and core into a blender. Pour in the stock syrup and lemon juice and blitz for five to ten seconds. Pass through a fine sieve and churn. Once churned remove the terrine from the freezer, add the passionfruit sorbet and smooth out with a palette knife. Return to the freezer.

To make the apple and pear tuiles, slice thinly on a mandolin, dip through a lemon stock syrup and place on a tray lined with bakewell. Cook for 2-3 hours Gas Mark1/130C/250F.

To serve, remove the sorbets from the terrine and take a generous slice with a hot knife. Place in the middle of a cool plate and garnish with the tuiles.

Eat away.