Apples:
Peel the apples and cut them into eight pieces. Remove the cores and vacuum them together with the other ingredients. Cook sous vide in your fusionchef sous vide water bath at 85 °C for 20 minutes. Glaze the apples in butter when required.


Custard:
Blend all of the ingredients and chill them for two hours. Vacuum and cook them in your fusionchef sous vide water bath at 85 °C for 15 minutes. Take them out of the bath and emulsify in the bag while warm. Quickly cool down in ice water. Froth with wire whisk if necessary.

We recommend serving this dish with butter crumbles.