Caramelized apple espuma
Ingredients: Yields 4 servings
From the fresh produce market:
6 Granny Smiths
From the cheesemarket:
From the grocery store:
35g ground almonds
30cl apple juice
From your larder:
2 sheets of gelatin
• Soak the sheets of gelatin in a bowl of cold water.
• Peel and core 2 apples, then quarter them.
• Bring the apple juice and the Calvados to the boil in a pan. Add the apple wedges and cook gently until they are quite soft. Blend to obtain a smooth purée.
• Strain through a fine sieve to remove any small pieces. Add the sheets of gelatin one after the other. Once the gelatin has melted, mix together with a whisk.
• Pour the mixture into the whipped cream maker. Close tightly and add a gas cartridge. Shake well, then place in the fridge for 2 hours.
• Peel and core 4 apples, then dice them finely
• Pour a glass of water into a skillet. Add 100g sugar. Reduce on a high flame for a few minutes. Before the sugar starts to caramelize, add the diced apple from the skillet. The apples reduce slightly and their juice mixes with the sugar. Cook for a few seconds, then coat the apples with the sugary mixture. Once the cooking liquid has evaporated, a pale amber caramel forms in the bottom of the pan. Coat the apples with this caramel, then stop the cooking process to prevent the mixture from burning. Set aside in a cool place.
• Preheat the oven to 160°C (gas 5/6).
• Place the butter in a bowl and melt in the microwave (or on a low flame). Add the caster sugar, the flour and the ground almonds. Mix all the ingredients together, then use your fingers to obtain a crumbly pastry.
• Place a sheet of baking paper on a baking sheet. Sprinkle finely with the crumble mixture. Place in the oven and bake until golden. Set aside.
• Place the caramelized diced apple in the bottom of the glasses or verrines.
• Take the whipped cream maker out of the fridge. Shake it well, then gently spread the apple espuma on top of the diced apple.
• Top off with a sprinkling of crumble mixture. Serve immediately.