50 g hazelnut broyage (mix 50% hazelnut with 50% sugar)
40 g butter
10 g brown sugar
10 g sugar
Peel the apples. Cut into the desired shape. Cut the peel of the lemon. Squeeze the lemon. Mix the zest with the juice and water, sugar and maple syrup. Bring to a boil. Add the apple and cook until tender.
Make custard with the milk, sugar and yolks. Allow to cool. Add cream and syrup d'orgeat. Turn to ice.
Mix all ingredients into a crumble. Bake until golden brown in a preheated oven at 180°C.
Divide all the ingredients on a plate and garnish with the apple blossom and Griottines®.