His dessert, a refined combination of Sissy Red apples, honey and oats, was designed to celebrate Irish heritage, simplicity and skill. Con’s Sissy Red Irish apples are exceptional, and I wanted to highlight them as much as possible in this dish. Sissy Red apples, honey, oats (serves 4)For the apple Genoese150g apple puree3 egg whites, beaten to a stiff peak75g icing sugar75g ground almondsFor the apple panna cotta200g cream300g apple puree100g milk2 sheets of gelatine2 vanilla podsFor the for the candied oats100g water100g sugar50g oats400ml oil to fryFor the honey and apple custard3 egg yolks150g apple puree50g honey150g milk150g cream5g saltFor the compressed apple1 apple, brunoised50g apple juiceJuice of 1 lemonFor the apple puree8 apples, diced200g butter100g muscovado sugarMethodFor the apple pureePreheat the oven to 170c. For the honey and apple custardHeat the apple puree, cream and milk in a pot and warm slowly. Once the eggs are ribboned and the cream mixture warmed, slowly add the cream mixture to the egg and mix well.
