Recette Nuage aux Pommes fondantes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

vegetable stock

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water is a cost-effective option.

Prepare the caramelized apples by peeling and slicing the 3 Golden apples. In a pan, melt 30g of butter and add 60g of cassonade, 2 tablespoons of water, and the sliced apples. Cook until the apples are tender and caramelized. Dissolve 3g of gélatine in the mixture and set aside to cool.

For the apple compote, peel and slice another 3 Golden apples. In a pot, combine the apples with 60g of sugar and 3 tablespoons of water. Cook until soft, then blend to a smooth consistency. Dissolve 6g of gélatine in the warm compote and let it cool.

For the apple mousse, whip 40cl of well-chilled cream until soft peaks form, then gently fold in the cooled apple compote until combined.

For the whipped cream decoration, whip 150g of cold mascarpone and 10cl of cold cream together with 2 tablespoons of icing sugar until stiff peaks form.

Cooking Techniques

Spice Level:

Allergens