Green apple sorbet with salted honey almond ginger wafers

Fresh apples paired with honeyscented, crunchy, salty wafers make a lovely light end to a big meal. The sorbet is also delicious on its own. You will need a silicone baking sheet liner to bake the wafers on.

Serves 8-10 Preparation: 30 minutes Cooking: 1 hour + freezing time

INGREDIENTS For the sorbet:

4 large Granny Smith apples Juice of 1 large lemon 200g caster sugar 2 tbsp honey, use a pale one

For the wafers:

105g unsalted butter

100g mild honey

60g caster sugar

140g plain flour

1 large egg white, lightly beaten 1 tsp ground ginger

125g flaked almonds

1 tsp Maldon sea salt

METHOD: For the sorbet:

Keeping the skin on, quarter and core the apple. Cut them into chunks. Toss in the lemon juice to stop them browning and spread them out in a plastic container. Freeze for 1 – 2 hours.

Make a sugar syrup by dissolving the sugar in 400 ml cold water in a pan over low heat. Once all the sugar crystals have melted, add the honey.

Blitz the frozen apples in a food processor whilst adding the syrup to help break it down. Once it is a puree, blend until as smooth as possible. You can then either push it through a sieve to remove the bits of skin, or leave them in – for texture.

Churn in an ice cream machine or pour into a plastic tub and freeze for a couple of hours before blitzing again to remove ice crystals. Repeat this process a couple of times during the freezing process.

For the wafers:

Preheat oven to 180°C.

Melt the butter and add the honey, and sugar. Take off the heat and add the flour and ginger.

On the silicone liner sheet, spread 6 thin strips of mixture approximately 2.5cm x 10cm. You want them as thin as possible but not so thin they will break up. Sprinkle each wafer with a few salt flakes and some almonds.

Bake for 8 – 10 minutes until golden brown. Allow to cool for a couple of minutes on the sheet then transfer carefully to a wire rack. Store in an airtight container for a couple of days.