Honey roasted pressed apple
Peel and core the apples. Cut them into thin wedges, then place them in a non-stick pan on medium heat and add the sugar, mixed with pectin, butter and spices. Cook for 3-4 minutes. Add the brandy and cook for a further 2-4 minutes. Divide the apples into 4 buttered, stainless steel rings and refrigerate until needed.
To make the sable, whip the butter and sugar. Add the almonds, flour, sage and salt and mix until smooth. Put on a floured tray and refrigerate for 1 hour.
Preheat the oven to 160C, roll the pastry and bake for 15 minutes.
To make the ravioli, blend the apple juice and sugar, add the alginate and continue to blend for 2-3 minutes.
Mix the cold water with the calcic. With the help of a deep spoon gently spoon the apple juice into the water, creating spheres. Let soak for 2-3 minutes and with a slotted spoon drain the ravioli and pass them in cold clean water.