Apple Chocolate Crumble and Caramel Gold Verrine
Recipe
White Chocolate and Lemon Thyme Crumble
Ingredients | Preparation |
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Apple Mousse
Ingredients | Preparation |
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Mix the gelatine powder and water in a small bowl, and leave for about 5 minutes.
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Zest the lemon and incorporate into the Bramley Apple Puree that has already been cooked. |
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Aerate the cream but still maintain a slightly soft consistency and mix in the condensed milk.
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Divide the mousse equally between six Verrine glasses of your choice. Filling to a third of its height.
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Apple Salad
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Finely dice the pineapple into a bowl |
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Scoop out small balls of the apple using a small 'parisienne' cutter. |
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Mix in the passion fruit and lemon zest. |
Spoon the apple salad to each glass. |
Caramel Gold Crémeux
Ingredients | Preparation |
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Prepare a crème anglaise |
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1. Pour over the Gold chocolate (per 350g hot crème anglaise you will need 60g). |
Finishing and assembly
1. Top each verrine with the crumble |