Apples & violets
Ingredients
Caramel sauce
50 g sugar
5 cl cream
Apple sauce
30 g sugar
100 g diced apple
5 g ground cinnamon
Apple crisps
1 small apple
1 silpat
50 g icing sugar
Pommier: Apple mousse; Caramel mousse
Apple mousse
450 g apple purée
250 g cider
4 sheets gelatine
20 g Calvados
350 g whipped cream
120 g egg whites
50 g sugar
150 g sugar
50 g water
Caramel mousse
120 g sugar
8 egg yolks
350 g cream
½ vanilla pod
3 sheets gelatine
Method
Caramel sauce
Make the caramel in a little Red Stone pot, adding in the cream and ensuring the two ingredients mix well. Set aside in a warm place.
Apple sauce
Cook the apple with the sugar in a small Bergner MasterPro frying pan. Grind well, then back to the pan, adding the cinnamon before leaving the pan in a warm place.
Apple crisps
Cut thin strips of unpeeled apple. Sprinkle icing sugar on a silpat; then bake at 80º C. Leave to dry well. Keep away from the oven until ready to use.
Pommier: Apple mousse; Caramel mousse
Apple mousse
Beat the whites with the sugar
Make the syrup at 120º C
Reduce the cider to 100 g, add in Calvados and warm; add the gelatine to this, mixing in well with the apple purée.
Add the syrup to this mixture and stir well. Add the whipped cream. Half fill some moulds and freeze.
Caramel mousse
Heat the cream with the vanilla; bleach the sugar with the yolks and make custard sauce.
Beat the whites with the sugar, make the syrup and add when hot.
Add the whipped cream to all of the above and gently stir.
Fill the upper half of the moulds with the apple mousse and keep cold before serving.
