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Cannoli:
Mix all ingredients in a food processor until a smooth mixture.
Spread each 20g portion onto a silicone baking mat and bake for 7 minutes at 180 C.
Remove from the oven and working quickly, roll around cannoli moulds. Allow to cool.
Apple Crème:
Peel apples, remove core and puree in a blender.
Whisk egg yolks with sugar, bring milk to the boil and add to eggs.
Allow to cool, then add pureed apples and fresh cream and mix well.
Put mixture into a siphon and charge with two cream charges.
Milk Reduction:
Put milk, sugar and salt into a non-stick pot on a gentle flame. Once it starts to boil, add bicarbonate of soda and vanilla.
Cook until it reduces by at least a third and becomes brown, making sure to mix with a spatula.
Allow to cool and put into a piping bag.
Poached Apple:
Peel, core and quarter apples.
Put sugar into a saucepan on a low flame until it starts to caramelise, add apples, water and cinnamon.
Cook for five minutes on a low flame. Allow the apples to cool in the syrup.
To Plate:
Take a cannoli and carefully siphon the apple crème into both sides of it, making sure it is filled all the way through.
On a plate, draw some lines with the milk reduction, place two cannoli on top and two pieces of the poached apples.
Dust with icing sugar and decorate with edible flowers.