Apple Chocolate Crumble and Caramel Gold Verrine

Recipe

Created by

Garry Hunter - Callebaut Ambassador

White Chocolate and Lemon Thyme Crumble

Ingredients	Preparation
75g unsalted butter 75g demerara sugar 65g plain flour 75g ground almonds As needed A few fresh leaves of lemon thyme, scraped from the stem 65g W2	Preheat the oven to 175°C. Mix all the ingredients, until the mixture resembles breadcrumbs. Loosely crumble the mixture into a baking tray lined with baking parchment. Bake for 15-20 minutes, until the crumble is golden brown. While still warm, break up any large pieces of crumble. Turn out onto a separate tray and allow to cool to room temperature.

Apple Mousse

Ingredients	Preparation
4g gelatin powder (180 Bloom) 20g water	Mix the gelatine powder and water in a small bowl, and leave for about 5 minutes.
1g lemon zest 150g cooked bramley Apple Puree (no added sugar)	Zest the lemon and incorporate into the Bramley Apple Puree that has already been cooked.
300g double cream (48%) 240g condensed milk	Aerate the cream but still maintain a slightly soft consistency and mix in the condensed milk.
Melt the gelatine in the microwave for 15 seconds, and mix in the apple puree. Fold one-third of the cream mix into the apple preparation. Combine with the remaining cream, and carefully fold in. Divide the mousse equally between six Verrine glasses of your choice. Filling to a third of its height.

Apple Salad

Ingredients	Preparation
100g pineapple(s)	Finely dice the pineapple into a bowl
2g Braeburn Apples	Scoop out small balls of the apple using a small 'parisienne' cutter.
3As needed passion fruit 1/2g finely grated lemon zest	Mix in the passion fruit and lemon zest.
Spoon the apple salad to each glass.

Caramel Gold Crémeux

Ingredients	Preparation
120g milk 120g cream 55g egg yolks 55g sugar	Prepare a crème anglaise
60g Gold	1. Pour over the Gold chocolate (per 350g hot crème anglaise you will need 60g). 2. Mix thoroughly. Leave to cool and add to each verrine glass on top on the apple salad.

Finishing and assembly

1. Top each verrine with the crumble
2. Complete with a light dusting of icing sugar mixed with powdered cinnamon and a chocolate decoration
3. Serve

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