Ingredients
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For the apple mousse
-
Diced apples
-
To assemble the mini-charlottes
Steps
Step 1/3 : For the apple mousse
- Finely chop 60 g of almonds and lightly roast in a dry frying pan.
- Split the vanilla pod and remove the seeds.
- Peel and dice a Pink Lady® apple (you need 200g approx.)
- Squeeze the juice of 1/2 a lemon over the apple, add the zest and the maple syrup.
- Cook the apple in a saucepan with the vanilla seeds and the butter on a medium heat for approx. 5 minutes.
- Add one dessert spoon of sugar, turn the heat up until the apples are golden brown. Stir often.
- Leave to cool
- Whip the cream with 1 dessert spoon of sugar and the vanilla sugar until you obtain a Chantilly cream.
- Blend the apples until you obtain a thin and even mixture.
- Add ¾ of the grilled almonds to the apple purée.
- Add the Chantilly cream to the apple mixture. Lightly blend and chill for one hour.
Step 2/3 : Diced apples
- Peel and core three apples, then dice them.
- Squeeze over the juice of one lemon, the zest and the maple syrup. Stir.
- Chill in the refrigerator.
Step 3/3 : To assemble the mini-charlottes
- Mix the apple syrup (or sugar syrup) and the water
- Line each mould with baking parchment
- Soak the biscuits in a little syrup
- Line the bottoms and the sides of the charlotte moulds with sponge fingers, placing them closely side by side
- Fill the four charlottes with a layer of apple and vanilla mousse and roasted almonds
- Next fill with a layer of diced apple laced with maple syrup and lemon up to one centimetre from the top.
- Seal the charlotte with the biscuits
- Refrigerate the mini charlottes overnight
- Remove from their moulds just minutes before serving. Decorate with strips of apple (juliennes) and sprinkle with the left over almonds.
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For the apple mousse
- 1 Pink Lady® appel
- 1 lemon
- 1 vanilla pod
- 2 tbsp sugar
- 60 g almonds
- 15 g butter
- 70 ml whipping cream
- 1 packet vanilla sugar
-
Diced apples
- 2 Pink Lady® apples
- 2 tbsp maple syrup
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To assemble the mini-charlottes
- 10 tbsp water
- 6 tbspapple syrup or sugar syrup
- 40 sponge fingers (approx.)
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