White chocolate mousse with caramelized apples and almond crumble

Dessert
piatti
Young
grappa
4 people
pax
Locanda degli Olivi, Arcugnano (VI)
45 minutes

Ingredients:

For the mousse:
200 ml fresh cream
100 g white chocolate 

For the apples:
1 Fuji apple
4 tbs brown sugar
100 ml Sarpa di Poli Grappa

For the almond crumble
90 g flour
80 g butter
80 g brown sugar
80 g ground almonds

Preparation:

Prepare the crumble: combine all ingredients and knead them quickly with your fingertips. Move the crumble to the oven for 10/15 min at 180°. Stir the crumble for an even baking.
Melt the white chocolate in a bain-marie. Separately, whip the cream and add the melted chocolate. Keep in the fridge.
Peel the apple and cut it into thin slices. Melt some sugar and Grappa in a saucepan, add some drops of water if the caramel dries too much. Caramelize the apple.
Prepare the plate: lay 4/5 slices of apple on the plate, add the mousse with a pastry bag, and decorate with some crumble on the top.