Ingredients
For the sponge
3 free-range eggs, whites only
75g/3oz caster sugar
80g/3oz plain flour, sifted
77g/3oz butter, melted
For the rhubarb marmalade
200g/7oz rhubarb, finely chopped
200g/7oz caster sugar
¼ lemon, juice and zest only
For the crumble topping
100g/4oz T45 flour (a soft wheat pastry)
100g/4oz caster sugar
50g/2oz unsalted butter
For the apple purée
6 Braeburn apples, peeled, halved, cored
For the apple mousse
150g/6oz apple purée
1½ gelatine leaves
125ml/5fl oz whipping cream
pinch salt
½tsp lemon juice
For the rhubarb jelly
120g/5oz strained rhubarb juice
2 gelatine leaves
2 tbsp sugar
For the vanilla tuille
100g/4oz fondant icing
100g/4oz liquid glucose (available in the baking section of some supermarkets)
4 vanilla pods
For the rhubarb sorbet
1kg/2lb 4oz rhubarb, chopped
100g/4oz sugar, plus 1 tsp
250ml/9 fl oz water
25g/1oz Pro Crema (an emulsifier, available from specialist suppliers)
23g/1oz liquid glucose
21g/1oz rum
1.3g/0.04oz acid neutrose (available from specialist suppliers)
For the caramelised apples
4 Braeburn apples, peeled, cored and quartered
50ml/2fl oz water
25g/1oz butter
For the RAF Typhoon shot
For the apple caramel
500g/1lb apples, juiced
calvados to taste
For the rhubarb syrup
200ml/7fl oz rhubarb juice
60g/2½oz sugar
For the apple cream
50g/2oz apple purée
200g/7oz whipping cream
For the crumble
reserved from crumble topping above
Specialist equipment
vacuum-packing machine
ice cream maker
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. For the sponge, line a 20cm/8in x 30cm/12in gateaux tray with cling film, and line another 20cm/8in x 30cm/12in tray with silicon paper.
3. Whisk the egg whites and sugar together in a bowl until stiff peaks form when the whisk is removed, then gently fold in the sifted flour and warm melted butter. Spread the sponge mixture over the silicon paper-lined tray and bake in the oven for 10-12 minutes, or until cooked through and springy to the touch. Cut the sponge so that it is 11cm/4.5in in height, 19.5cm/8.5in in length and place in the bottom of the cling film-lined gateaux tray.
4. Reduce the oven temperature to 180C/355F/Gas 4.
5. For the rhubarb marmalade, place all of the marmalade ingredients into a non-reactive pan and cook for 10-15 minutes, stirring frequently, until jam-like in consistency. Allow to cool slightly, then spread on top of the sponge.
6. For the crumble mixture, mix all of the ingredients together in a bowl, rubbing the butter, flour and sugar between your fingers until the mixture resembles breadcrumbs. Sprinkle onto a tray and bake in the oven for 6-7 minutes, or until golden brown and crisp. Remove and allow to cool, then sprinkle over the marmalade, reserving a few spoonfuls for the RAF Typhoon shot, below.
7. For the apple purée, vacuum pack the apples twice then boil for 25-30 minutes in a pan of water. Once cooked, remove from the bags, blend until smooth in a food processor and pass the purée through a sieve. Reserve 50g/2oz for the RAF Typhoon shot and a few spoonfuls for garnishing the plate.
8. For the apple mousse, warm up 100g/4oz of the apple purée and add the gelatine leaves. Stir until dissolved, then stir in 50g/2oz more of the apple purée.
9. Lightly whip the cream and fold into the apple purée, then season with a pinch of salt and the lemon juice. Spoon the mousse evenly over the crumble and leave to set in the fridge for approximately 30 minutes.
10. For the rhubarb jelly, place 100ml/4oz of the rhubarb juice into a pan with the sugar and gelatine leaves and warm until dissolved, stirring frequently. Add the remaining rhubarb juice, then remove from the heat and allow to cool. Once the jelly is cooled but not set, pour on top of the set apple mousse and chill.
11. For the vanilla tuille, place the fondant and glucose in a pan and cook to 160C/325F (check using a sugar thermometer), then stir in the vanilla pods. Pour the mixture onto a non-stick mat and allow to cool. When cool, break into pieces and place into a food processor. Blend to a powder, then sprinkle through a sieve onto a tray lined with silicon paper. Cook in the oven until shiny, then slice into 14cm/5.5in x 2cm/1in strips. Store in an air-tight container until needed.
12. For the rhubarb sorbet, roughly chop the rhubarb and place into a pan with the sugar and water. Cook for 10-15 minutes, or until softened. Blend and pass through a fine sieve. Weigh out 250g/9oz of the purée and leave to cool.
13. Place the purée and all of the remaining sorbet ingredients into a vita prep machine or a powerful blender and mix, then churn in an ice cream machine according to the manufacturer's instructions, until set to a sorbet consistency.
14. For the caramelised apples, place the quartered apples into a pan with the water. Cook for 8-10 minutes, or until soft, then remove from the pan, draining away any excess liquid. Melt the butter in a frying pan and add the apples, frying until golden-brown and caramelised.
15. For the RAF Typhoon, bring the apple juice to the boil in a pan and reduce over a high heat until thickened and caramelised. Stir in the calvados, to taste. In another pan, bring the rhubarb juice to the boil and reduce over the heat until the liquid reaches a syrup consistency.
16. Mix the apple purée and whipping cream together until the cream is thickened. Pour the apple caramel into the bottom of each of the shot glasses, then pour the apple cream on top. Slowly drizzle the rhubarb syrup through the cream to produce layers, then sprinkle some of the reserved crumble on top.
17. To serve, cut the assembled crumble cake into four 7.5cm/3in x 4cm/2in slices and place each onto a serving plate. Lay the vanilla tuille flat diagonally on top of the gateaux, then place the caramelised apples across the tuille. Spoon the apple purée on the side of the plate next to the assembled gateaux and sprinkle some crumble next to the apple puree. Place a quenelle of rhubarb sorbet on top of the crumble.
