Apple and blueberry crumble
To make the honeycomb, place the sugar, honey and glucose in a deep bottom pan and cook to 163C. Add the bicarbonate of soda and mix well. Quickly pour the honeycomb in a tray lined with baking parchment and let it cool completely. When cold, break the honeycomb in small pieces and mix with the mascarpone and icing sugar. Refrigerate for 2-3 hours.
In a non-stick pan melt 50g of butter, add the star anise, cinnamon, apple and cook on medium for 1 minute. Add the Demerara sugar and pinch of salt and cook for 1 more minute. Eliminate the star anise, mix the apples with the blueberries and place them in four stainless steel rings.
In a separate bowl mix the butter, flour, sugar and oat and divide between the four rings, grill on medium heat for 5-7 minutes. Serve with the mousse and apple cooking liquid.