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.»