Simon first peeled one and a half Granny Smith apples using the wide setting on a Japanese Turning slicer, rolling everything up into a fat oval sphere and then set a side.
He then created a caramel using water, sugar, butter and soy. He poured this mixture once it had thickened into a tall mold adding the apple, and then topped with puff pastry, which he painted with a little unsalted butter. This was place in the oven at 150oC for 15 minutes and served with ice cream.
I’m off to Ibiza and will report back with what the white isle has to offer.