Recipe: Caramelised apples with Calvados emulsion and almond nougatine

Caramelised apples with Calvados emulsion and almond nougatine

Soft, caramelised apples topped with a Calvados cream and homemade almond nougatine.

Caramelised apples with Calvados emulsion and almond nougatine

Recipe rating: 5 (1 votes)
Timings: Preparation: 30mn | Cooking time: 0mn| Rest time: 0mn

Ingredients

Quantity for 6 person(s)

Golden Delicious apple(s) : 6 whole
Caster sugar : 50 g
Unsalted butter : 10 g

For the emulsion

Double cream : 15 cl
Icing sugar : 80 g
Calvados : 5 cl

For the rest of the recipe

Caster sugar : 150 g
Flaked almonds : 50 g

Spotted a mistake in this recipe?

Recipe method

Peel the apple, remove the core and cut into small cubes.

Heat a frying pan and add the caster sugar. Caramelise, without stirring, to obtain a caramel. Stir in the butter and then add the apple cubes. Stir well to coat the apples in caramel and cook over a high heat, making sure that the caramel does not crystallise. Once the apples are well caramelised, remove from the heat and set aside.

For the nougatine: heat a second frying pan, add the caster sugar and melt to form a caramel. Add the flaked almonds and mix well. Spread the mixture on to a lined baking sheet and allow to cool.

For the Calvados emulsion: mix the cream with the icing sugar and the Calvados. Pour this liquid into a syphon and attach the gas canister. Chill in the fridge.

Serve the caramelised in glasses, top with a little of the Calvados emulsion and finish with some broken pieces of almond nougatine.

Replace the apples with pears and use Poire William liqueur instead of the Calvados.

Recipe techniques in video

Add to my
recipe book
Send
to a friend
Print this
recipe

View our upcoming schedule and find your perfect class! Our cooking classes

Culinary questions? Comment about this recipe?
Our expert chefs will be happy to help!

Need a little extra help? Ask our chefs about this recipe for Caramelised apples with Calvados emulsion and almond nougatine