For the apple puree, core 2 of the apples and coarsely chop but do not peel. Place in a small saucepan with the wine and sugar. Cover and cook over low heat for 5-10 minutes or until the apples ...

Meanwhile, for Calvados apple purée, simmer Calvados in a saucepan over medium-high heat until reduced by half (1 minute), add apple juice and sugar, simmer until reduced by half (2-3 minutes). Add ...

Place the gelatine leaves in a bowl of cold water for 5 minutes or until softened. Place the cream, vanilla seeds and 1/3 cup of the sugar into a small saucepan over low heat.