Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

White chocolate mousse with caramelized apples and almond crumble


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.

Recommended Grappa:
Sarpa di Poli

Link to the recipe:


  • 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

  • Author:
    • Locanda degli Olivi, Arcugnano (VI)
  • Typology:
    • Dessert
  • Preparation time:
    • 45 minutes
  • Notes: