Recreate the delicious winning recipe from Appletiser

In July, Appletiser and PubChef launched a nationwide search for the best recipe to have while drinking Appletiser - 100% sparkling apple juice.

After sifting through your tasty recipes, we are pleased to announce that Greg Palmer of the Rodmill in Eastbourne is the winner. He submitted a mouth-watering recipe for three apples, rhubarb and sweet chilli terrine with cinnamon and Appletiser sabayon. The dish combines the traditional with the exotic to create a burst of refreshing flavours with an added zing. Here is Greg's winning recipe for you to try:

Three Apples, Rhubarb and Sweet Chilli Terrine with Cinnamon and Appletiser Sabayon​ Serves eight

Ingredients -​

3 Granny Smith apples 3 Golden Delicious apples 6 Orange Pippin apples 6 sticks of rhubarb 500g/1lb brioche loaf 3 egg yolks A dessert spoon of Appletiser 2 cinnamon sticks 50g/2oz caster sugar 1 dessert spoon of caster sugar 3 red chillies 1 leaf gelatin

Method -​Peel, core and slice eight of the apples, leaving four Orange Pippins set to one side. Fill a pan with water and add the caster sugar. Add the apple slices and poach until slightly softened. Drain and set aside to cool, keeping back the sugar "stock". Trim and peel the rhubarb. Cut it into large even pieces and poach in the same stock as the apples. Again cook slightly to soften - not aldente - drain and set aside to cool. Reserve one pint of the sugar stock.

To make the sweet chili sauce, add three chillies to the pint of sugar stock. Bring to the boil and simmer for 10 minutes. Lightly blitz in a blender and add the gelatin. Trim the brioche and slice into even pieces. Line a loaf tin with greaseproof paper and line with the slices of brioche. Layer with alternate slices of the varieties of apple and rhubarb and continue until all are used. Cover with the sweet chilli sauce and chill overnight.

Crush one cinnamon stick with a pestle and mortar. Separate three eggs, keeping the yolks and discarding the whites. Put the yolks in a mixing bowl and add the cinnamon, a dessert spoon of Appletiser and a dessert spoon of sugar. Whisk to a sabayon. Peel and core the four remaining Orange Pippin apples, slice each one into rings about half a centimetre thick.

Allow half an apple per person. Place the slices onto a baking sheet. Sprinkle with sugar and grill to caramelise. Place the caramelised apple slices in the centre of a plate and place a slice of the terrine on top. Decorate with drizzles of the sabayon. Appletiser has recently rejuvenated its image with the launch of a chic new bottle and logo design. The bottle now comes in two sizes - the 750ml bottle makes a perfect addition to any dinner table while the 275ml adds a touch of style to a night out in a bar.