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Apple pie in a glass

This dessert consists of a white chocolate mousse, cinnamon tea, crunchy puff pastry, rum raisins, apple swirls, and salty caramel.

Ingredients

10gcinnamon tea
120gMilk
8gleaf gelatin
200gWhite chocolate
270gsemi-whipped cream
silicone mold mini apple
ice chocolate white
Green food coloring

100gCream
100gMascarpone
sugar to taste

vanilla ice cream
optionally a silicone mold

Puff pastry
Egg yolk
Cinnamon sugar

Raisins
Rum

cinnamon liqueur
Water
Granny Smith apples
Japanese vegetable slicer

600gMilk
150gAlmond paste
yellow cooking cream powder

75gSugar
25gGlucose syrup
10gCream
12gButter
750gapple, diced

250gSugar
125gGlucose syrup
310gwarm cream
1gleaf gelatin
125gButter
2gSalt

Preparation

  1. Warm the milk and infuse the tea for 10 minutes.
  2. Soak the gelatin in water.
  3. Strain the infused milk and dissolve the gelatin in it.
  4. Pour the mixture over the chocolate and use a hand blender to make an emulsion.
  5. Fold in the cream at 25°C.
  6. Transfer the mixture into silicone molds and freeze.
  7. Melt the ice chocolate and color with the green food coloring.
  8. Dip the frozen mousse in the chocolate.
  9. Defrost before serving.

  1. Mix all ingredients and whisk until light and airy.

  1. Make small balls of vanilla ice cream and freeze. Optionally use a silicone mold.

  1. Brush a piece of puff pastry with egg yolk and sprinkle with cinnamon sugar.
  2. Place another piece of puff pastry on top.
  3. Roll out thinly using a rolling pin.
  4. Roll the puff pastry into a long 'pill' and cut into slices.
  5. Bake until crispy in the oven at 190°C.

  1. Soak the raisins in rum until use.

  1. Mix the cinnamon liqueur with the water to make a marinade (to taste).
  2. Slice the apples into thin slices using the Japanese vegetable slicer and roll them up.
  3. Marinate the apple rolls in the liqueur until use.

  1. Heat the milk and dissolve the almond paste in it.
  2. Add this to the custard powder and follow the quantity on the package.

  1. Make caramel from the sugar and glucose syrup.
  2. Add cream and let the sugars dissolve.
  3. Add the butter and apples.
  4. Mix everything well and bake into a compote in the oven at 170°C.

  1. Make caramel from the sugar and glucose syrup.
  2. Add cream and let the sugars dissolve.
  3. Add the butter and apples.
  4. Mix everything well and bake into a compote in the oven at 170°C.