Caramelised apples with Calvados served on a sablé biscuit base with fromage blanc mousse and fresh apple slices Recipe

Vanilla sablé biscuits topped with caramelised apples flambéed in Calvados and served with a quenelle of fromage blanc mousse and fresh apple slices.

  • Preparation
  • Cooking time
  • Rest time
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(11 votes) 4.5/5

Les ingrédients

Pour people
  • For the biscuit(s)
  • Plain flour : 110 g
  • Caster sugar : 70 g
  • Egg yolk(s) : 2 whole
  • Unsalted butter : 80 g
  • Vanilla pod(s) : 1 whole
  • Fromage blanc : 100 g
  • Double cream : 200 ml
  • Caster sugar : 50 g
  • Gelatine leave(s) 2g : 3 whole
  • Egg yolk(s) : 3 whole
  • Water : 20 ml
  • For the rest of the recipe
  • Pink Lady apple(s) : 5 whole
  • Caster sugar : 60 g
  • Calvados : 50 ml
  • Water : 100 ml



    Preheat the oven to 180°C.
    Cut the vanilla pod in half and scrape out the seeds using the back of a knife. Place the sugar, flour, softened butter, seeds from the vanilla pod and the egg yolks in a bowl. Mix until you have a smooth pastry. Roll the pastry out to a 5mm thickness on a sheet of baking parchement. Cover with a second sheet of baking parchment and then rest the pastry in the fridge. Use 6 round pastry cutters to cut out 6 individual pastry discs. Place the pastry rounds and cutters on a silicone baking sheet, transfer to the oven and cook for 15 minutes.


    Place the gelatine leaves in a bowl of cold water to soften.
    Whisk together the egg yolks and the sugar until pale and fluffy. Place a little water in a saucepan, add the gelatine leaves and heat to dissolve the leaves. Pour this liquid into the beaten eggs and sugar, add the fromage blanc and mix well.
    Use an electric whisk to whip the cream until thick then fold in to the egg/sugar/fromage blanc. Chill.


    Peel 4 apples, remove the cores and thinly slice.
    Heat a frying pan and then add the sugar. Melt, without stirring, to obtain a caramel. Add the apples to the pan and caramelise. Flambé with the Calvados then add the water, cover and cook over a low heat for 10 minutes. Remove from the heat and allow to cool.

    Use a pastry cutter/stainless steel serving ring to make a layer of caramelised apple on top of each sablé biscuit. Finish with a quenelle of fromage blanc mousse. Just before serving, cut the final apple into thin slices (skin on) and use to garnish your dish.

Chef's tip

«This recipe works well using other varieties of apple - braeburns work particularly well.»

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