Grape sorbet with tuiles and salted caramel sauce

Method

1. Blend the grapes to a smooth pulp in a food processor. Put the pulp into a large saucepan with 50ml water, the caster sugar and liquid glucose. Bring to a gentle simmer and heat for 15 minutes until the sugar has dissolved. Set aside to cool.
2. Sieve the pulp into a bowl (discard any solids), then stir in the verjus. Pour the liquid into a sealed container and put in the freezer. After 30 minutes, return it to the food processor and whizz until smooth. Return to the freezer in the container and repeat the process one more time. (Alternatively, pour into an ice cream machine and churn according to the instructions.)
3. Heat the oven to 190°C/170°C fan/ gas 5. Line a baking sheet with baking paper. Beat the egg white and the 55g sugar in a mixing bowl using a fork until frothy. Sift in the flour and stir in the vanilla extract. Stir in the cooled melted butter, then beat until the mixture is smooth.
4. Put generous teaspoons of the mixture onto the lined baking sheet at least 10cm apart, then spread into thin 7-8cm circles using the back of the spoon. Sprinkle over a few flaked almonds, then bake for 6 minutes or until pale golden.
5. Leave the biscuits to cool for a second then, using a palette knife, lift the biscuits up and carefully place them over a rolling pin, so they cool into a curved shape. When firm, transfer to a wire rack to cool completely. (If you just want to leave them flat, that will work too.)
6. To make the caramel sauce, gently melt the sugar in a dry frying pan on a medium heat, then turn up the heat and let it cook to a golden-red colour, swirling the pan occasionally to distribute the heat. Do not stir. When the colour is right, add the cream and stir constantly (be careful as it will spit). Return to a low heat and continue stirring to remove any lumps.
7. When smooth, stir in the butter and the salt, then leave to cool until just warm. To serve, scoop the sorbet into glasses or bowls, drizzle over the caramel and serve with the almond tuiles.