Caramelised apples with Calvados emulsion and almond nougatine Recipe

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

  • Preparation
  • Cooking time
  • Rest time
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(13 votes) 4.6/5
Pour people
  • Golden Delicious apple(s) : 6 whole
  • Caster sugar : 50 g
  • Unsalted butter : 10 g
  • For the emulsion
  • Double cream : 150 ml
  • Icing sugar : 80 g
  • Calvados : 50 ml
  • For the rest of the recipe
  • Caster sugar : 150 g
  • Flaked almonds : 50 g
  • ETAPE 1

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

  • ETAPE 2

    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.

  • ETAPE 3

    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.

  • ETAPE 4

    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.

  • ETAPE 5

    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

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