Reduce the apple juice. Whisk yolks and sugar with lemon juice. Add reduced juice. Sabayon until ribbon stage. Add butter in cube by cube. Set in fridge. Blend with double cream
Mix all ingredients except butter in mixer until sticky dough. Add butter cube by cube until all emulsified. Wrap and leave in the fridge overnight. Bake in 650g loaves at 180. 6 top bottom 3
Bring honey, butter, brown sugar, cloves, ginger, cinnamon quill to the boil. Pour into flour. Whisk until cooled. Add the eggs one at a time. Bake at 160. 7 top, 3 bottom. Until crisp. In a separate oven toast brioche and black salt. Combine with gingerbread in robo. Add 1 teabag Red Rooibos with caramel, ginger and coconut
Combine together and whisk. Chill in the fridge.
Whisk equal parts double cream and caramel cream for service.