Sunday 13th September, 2015

Today, I have decided to expand on the idea of the Deconstructed Apple crumble. Instead of poaching the apples, i plan to bake them. I think baking the apples would be better because it will keep the crispiness of the fruit and will keep its shape. If i were to poach the apple, then the apple would lose its texture and become soggy. The sogginess would soften the crumble base and the dish will lose its crunchy element. Also, if i bake the apple with the cinnamon, it will retain the flavor of the apple. The idea of the pear ice cream will be kept. I have also decided to have little meringues at the sides because it will make the dish look more appealing and presentable. The idea of this dish is inspired by Georgia Barnes "Blood Orange and Chamomile Tart". I have taken the idea of the presentation of the dish and the cream piping (little meringues in my version) from her dish. To add a fresh finish to the dish, i have decided to garnish the dish with a few small mint leaves. The dish will now be called-

Deconstructed Apple Crumble with Pear Ice Cream and Petite Meringues 


Georgia Barnes' Blood Orange and Chamomile Tart









Work Cited:
Ten, Network. 'Blood Orange And Chamomile Tart'. TenPlay - Recipes. N.p., 2015. Web. 13 Sept. 2015.