Chill the plates in the refrigerator. Wash and dry the Granny Smith apples without peeling them. Slice them thinly to 2 mm using a mandoline or vegetable slicer.
In a saucepan, prepare a syrup by dissolving the sugar in 1/2 liter of water.
Add the apple slices to the syrup and poach them gently for 45 minutes at a low simmer. Midway through, preheat the oven to 80°C (th. 2).
Remove the slices with a skimmer and drain on a wire rack. Halve the apple rings to form semicircles. Arrange them on a baking sheet and dry in the oven for 1 hour at very low heat, flipping halfway. They should emerge crispy and translucent.
To serve, place a scoop of sorbet in the center of each chilled plate. Reassemble an apple shape by arranging the semicircles vertically around the sorbet (skin side out, core side inserted into the sorbet).
Serve immediately, garnishing each with 2 small lemon verbena leaves.
Variation: This crystalline dessert works beautifully with pears too.
This stunning recipe originated from Michelin-starred chef Michel Trama at L'Aubergade, his Relais & Châteaux gem in Puymirol, France. A true testament to culinary artistry.
