Method
For the apple compote
Mix the sugar, vanilla and grated tonka beans, and then add diced apples. Cook out until soft.
For the créme patisserie and tonka bean
Boil the milk, grated tonka beans and vanilla pod in a pan. Mix the yolks and sugar, and then add the cornflour and plain flour. Pour a little of the boiled milk over the yolks. Return to the pan and cook out to thicken. Use a drum sieve to pass the créme patisserie. Cover and blast chill.
For the créme diplomat calvados
Soak the gelatine. Whip the créme patisserie for a few minutes, until smooth. Whip the cream and icing sugar into medium peaks. Heat 50g of the créme patisserie and add the bloomed gelatine. Add to the cold patisserie. Fold the cream into the patisserie. Add calvados to taste.
For the blackcurrant coulis
Warm the purées and then add the sugar and pectin. Bring to the boil. Refrigerate.
For the apple sorbet
Place the apples, stock syrup and lemon juice into a saucepan, and cover and simmer for 10-15 minutes. Blitz and then pass. Use an electric food processor to blitz in the stabilizer. Refrigerate overnight to mature and then add the calvados to taste.
For the carmelised apple crisps
Cut very thin slices of apple. Soak them in syrup and then crystallise in the oven. Caramelise at 110°C.