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:
www.locandadegliulivi.com
- Ingredients:
For the mousse:
200 ml fresh cream
100 g white chocolateFor the apples:
1 Fuji apple
4 tbs brown sugar
100 ml Sarpa di Poli GrappaFor 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:
