Liv is creating a champagne and elderflower sabayon for her pre dessert. It's inspired by a mathematician credited with helping Britain with World War II who carried out much of his research at Manchester University and who, it's thought died from eating a cyanide laced apple. 

Liv: "My dish is 'The Apple', and it's for the inspiration of Alan Tuering.

I have the sabayon, which is going to be turned into an espuma, and that's going to be served with a buttermilk granita and an apple sherbet.

Liv decants the sabayon into an espuma gun and moves on to her sorrel oil.

Liv: "It's going to look very, you know, textured with visions of green and white."

Finally, Liv scrapes her buttermilk granita and rochés the apple sherbet ready for service.