Caramelised apples with Calvados emulsion and almond nougatine
X 6 people 
30 Min
Rank 
Ingredients caramelised apples with calvados emulsion and almond nougatine
| Golden Delicious apple(s) : 6 Whole | Caster sugar : 50 gram(s) | Unsalted butter : 10 gram(s) | |
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For the emulsion : |
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| Double cream : 150 Millilitres | Icing sugar : 80 gram(s) | Calvados : 50 Millilitres | |
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For the rest of the recipe : |
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| Caster sugar : 150 gram(s) | Flaked almond(s) : 50 gram(s) | ||
Recipe : Caramelised apples with Calvados emulsion and almond nougatine
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.
Chef's tip Caramelised apples with Calvados emulsion and almond nougatine
Replace the apples with pears and use Poire William liqueur instead of the Calvados.
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