• 40min
  • 15min
  • Easy
  • 6 Portions
0 vote

Ingredients

For the finely-diced apples
  • 1 lemon
  • 2 tbsp honey
  • 1 half tsp / ½ tsp cinnamon
  • 2 PinKids® apples
For the apple mousse
  • 1 pinch of salt
  • 1 vanilla pod
  • 1 tbsp sugar
  • 15 g butter
  • 1 egg
  • 45 ml whipping cream
  • 1 packet vanilla sugar
  • 2 PinKids® apples
For the witches’ hats
  • 2 tbsp honey
  • 150 g dark cooking chocolate
  • 6 ice cream cones
  • 6 round wafers
  • Orange and black sprinkles

Stages

For the finely-diced apples
  1. Peel and core 2 apples, then finely dice them.
  2. Squeeze the juice of half a lemon over them, add the cinnamon and 2 dessert spoons of honey, then stir.
For the apple mousse
  1. Split the vanilla pod in half lengthways and remove the seeds.
  2. Peel and dice approx. 2 PinKids® apples.
  3. Squeeze over the juice of ½ a lemon.
  4. Cook the apples in a pan with the vanilla seeds and the butter on a medium heat for approx. 5 minutes.
  5. Add a dessert spoon of sugar. Turn up the heat until the apples become golden, stirring often.
  6. Leave to cool.
  7. Separate the egg white from the yolk.
  8. Beat the white until you obtain stiff peaks (add a pinch of salt).
  9. Whip the cream (very chilled) with the vanilla sugar until you obtain a Chantilly cream.
  10. Add the egg yolk to the apples and blend until you obtain an even mixture.
  11. Add the egg whites and the cream to the vanilla-apple purée.
  12. Chill for 1 hour in the fridge.
For the witches’ hats
  1. Cover a baking sheet with baking paper.
  2. Grease the paper
  3. Melt the chocolate in a bain-marie
  4. Paint the melted chocolate onto the outside of the ice cream cones and on both sides of the round wafers.
  5. Place the cones (upside down) and wafers on the tray and chill for ten minutes.
  6. Remove the cones from the refrigerator and place them, the right way up, in a glass, so as to fill them.
  7. Fill each cone with a dessert spoon of diced apple.
  8. Fill the remaining space with the mousse up to 0.5 cm from the top of the cone. Chill.
  9. Use the remaining honey to stick one round wafer to the top of the cone, sealing the hole and creating the brim of the hat. If necessary, use a small brush to seal the joints with chocolate.
  10. Brush the brim of the hat with the remaining chocolate and add sprinkles. Refrigerate for 1 hr at least.

Pink Lady® top tip

Create a special Halloween chocolate workshop and experiment with the coating for the hats. Use milk chocolate, white chocolate and even white chocolate with orange food colouring added to it!