• Keeping the skin on, quarter and core the apple. Cut them into chunks. Toss in the lemon juice to stop them browning and spread them out in a plastic container.
• Freeze for 1 – 2 hours.
• Make a sugar syrup by dissolving the sugar in 400 ml cold water in a pan over low heat. Once all the sugar crystals have melted, add the honey.
• Blitz the frozen apples in a food processor whilst adding the syrup to help break it down. Once it is a puree, blend until as smooth as possible. You can then either push it through a sieve to remove the bits of skin, or leave them in – for texture.
• Churn in an ice cream machine or pour into a plastic tub and freeze for a couple of hours before blitzing again to remove ice crystals. Repeat this process a couple of times during the freezing process.

For the wafers:

• Preheat oven to 180°C.
• Melt the butter and add the honey, and sugar. Take off the heat and add the flour and ginger.
• On the silicone liner sheet, spread 6 thin strips of mixture approximately 2.5cm x 10cm. You want them as thin as possible but not so thin they will break up. Sprinkle each wafer with a few salt flakes and some almonds.
• Bake for 8 – 10 minutes until golden brown. Allow to cool for a couple of minutes on the sheet then transfer carefully to a wire rack. Store in an airtight container for a couple of days.
• To serve it as shown, you need a mini cream scoop or melon baller. Scoop the sorbet onto a plate or tray - about 3 per portion - and refreeze the scoops until ready to assemble. When ready to serve, place one biscuit each plate, top side facing down, top with balls of sorbet and then another biscuit. Serve immediately. If you want to add more garnish, you could use thin matchsticks of sliced green apple tossed in lemon juice to stop them browning. 

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