• 3h
  • 1h
  • Difficult
  • 2 Servings
1 vote


For the whipped vanilla ganache
  • 1 g salt
  • 1 vanilla pod
  • 1 gelatine sheets
  • 56 g white chocolate
  • 250 g whipping cream
Preparing the Pink Lady® apples
  • 4 Pink Lady® apples
  • The juice of 1 lemon
For the apple syrup
  • 100 g sugar
  • The juice of 1 lemon
  • 1L of water
  • The peelings of 4 Pink Lady® apples
For the oven-roasted apples
  • 525 g sugar
  • 250 g of apple syrup
  • 10 green cardamom seeds
For the apple compote
  • 1 vanilla pod
  • 20 g sugar
  • 1 g ground cardamom
  • The juice of 1 lemon
  • of apple syrup
  • 300 g of apples (including the trimmings)
For the hazelnut biscuit
  • 60 g sugar
  • 25 g butter
  • 60 g ground hazelnuts
  • 150 g egg whites
  • 60 g ground almonds
  • 60 g icing sugar
For the vanilla shortbread
  • 140 g flour
  • 2 g salt
  • 1 vanilla pod
  • 35 g sugar
  • 120 g butter
  • 60 g ground almonds
For the Agar topping
  • 50 g sugar
  • 500 g of apple syrup
  • 4 g of agar-agar
  • 100 g white chocolate
  • 50 g of topping


For the whipped vanilla ganache
  1. Rehydrate the gelatine in icy water for 10 minutes, then drain it off.
  2. Scrape out the vanilla seeds.
  3. Bring the first batch of whipping cream and the vanilla seeds to boil, add the gelatine, the salt, and pour onto the white chocolate.
  4. Mix well, and add the second batch of cold whipping cream. Cover with cling film in direct contact and leave in the refrigerator for 5 hours.
Preparing the Pink Lady® apples
  1. Peel the apples and keep the peelings.
  2. Take 3 of the apples, and cut out 2 pretty halves on each side of the core.
  3. Use the fourth apple to make 18 small apple balls with a Parisienne scoop, and plunge them into the lemon juice. Keep all the peelings in order to make the compote.
For the apple syrup
  1. Bring the water and sugar to boil, plunge the apple peelings and cores into the mixture, and add the lemon juice.
  2. Cover and leave to infuse for around 2 hours, then strain.
For the oven-roasted apples
  1. Make a dry caramel with the sugar, while letting the apple syrup cool down.
  2. Deglaze the caramel with the lukewarm syrup.
  3. Pour an about 0,5 cm layer of liquid caramel into a dish.
  4. Place the apple halves in the dish with the caramel.
  5. Gently grind the cardamom seeds and add them to the caramel.
  6. Cover the dish with aluminium foil and cook for 40 minutes at 180ºC.
  7. Remove the cardamom seeds.
For the apple compote
  1. Use the trimmings from the apple halves, roughly chop them and cook them along with all the other ingredients over low heat, stir regularly.
  2. Remove the cardamom seeds, adjust the texture by adding apple syrup until the texture is smooth enough.
For the hazelnut biscuit
  1. Sift the sugar and ground nuts.
  2. Whisk the egg whites with an electric mixer and stiffen with the sugar.
  3. Gently add the ground nuts and icing sugar using a rubber spatula, then mix with the melted butter.
  4. Spread finely on a baking sheet, letting the mixture slightly lose volume, and bake for 8 minutes at 180ºC.
  5. Cut out circles 5 cm in diameter.
For the vanilla shortbread
  1. Mix the softened butter with the flour, sugar, vanilla and salt, then add the ground almonds.
  2. Spread a 2.5 cm layer of the mixture between two baking sheets.
  3. Let it set, then cut out 5 cm diameter circles.
  4. Place them on a baking sheet and bake for 17 minutes at 160ºC.
For the Agar topping
  1. Mix the dry sugar and agar-agar, heat the apple syrup and add the sugar and agar mixture.
  2. Boil for 1 minute.
  1. Make small heart stencils, and spread a thin layer of warm melted chocolate by superimposing a baking sheet and the heart stencil.
  2. Remove the stencil and start again to obtain 3 hearts per dessert.
  3. Drain the small apple balls macerated in the lemon juice and roll them in the apple coating.

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