For the cream cheese custard: 200g cream cheese. 175g double cream. 150g whole milk. Juice of 1 lemon and zest of ½ lemon. 90g caster sugar. 1.3g agar agar. 180g liquid egg yolk.
Cling film 4 small metal rings, over the top and bottom, then cut open one side. Combine the agar with 45g of caster sugar. Combine the egg yolks with the remaining 45g of sugar, and whisk until combined. Make sure you have a jug ready for the next stage, as you will need to work quickly when the mix is ready. In a saucepan, bring the milk, cream cheese, cream, lemon juice, zest and the sugar and agar mix, up to the boil. Reduce the heat and simmer for 5 minutes. Whilst mixing, add the egg yolk and sugar mix, and cook until the mix reaches 80 deg cel. When mix is ready, working quickly, pour mix into a jug and then into the rings. Place in the fridge to set.
For the poached apple: 250g cider. 2 tablespoons sugar. ½ Granny Smith apple, peeled and cored.
Cut the apple into 8 pieces. Bring the cider and sugar up the the boil, add the apple. Bring back to the boil and reduce to simmer for 1 minute. Leave to cool in the liquid.
For the caramelised apple: 80g caster sugar. 20g butter. 1 granny smith apple.
Peel and core the apple, cut the apple into 4 slices (across the core). Place the sugar in a frying pan, with a splash of water, and boil until golden brown. Add the butter, followed by the apple. Cook for a couple of minutes, or until nicely caramelised and golden and then turn over and repeat.
For the fresh apple: ½ Granny Smith apple.
Slice the apple into batons just before serving.
For the apple jelly: 250ml apple juice. 12.5g vegetable gelatine. (Enough for 6)
Mix the juice and gelatine until combined. Bring to the mix to a boil in a small saucepan. Place in a jug, then pour a little mix onto 6 small plates, one at a time. Working quickly, move the mix around to create a thin layer on the plate. Once set cut out with a metal ring.
Cinnamon crumble: 60 plain flour. 30g caster sugar. 60g melted butter. 2g cinnamon. 30g chopped pumpkin seeds. Pinch of Maldon sea salt.
Preheat oven to 170 deg cel. Combine the dry ingredients, then add the butter, and mix until combined. Place the mix onto a nonstick tray and bake in the oven for 10-15 minutes or until golden brown and crispy. Cool, and then break up small pieces.