preparation: 20min | difficulty: ★★★★★

© 2011 Tony El Batal

© 2011 Tony El Batal

serving portion: 6 shooters

candied apples

• 3 apples; peeled, cored and diced

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• 60g salted butter

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• 60g caster sugar

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• 20g pine nuts, toasted

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• 3 Tbsp of Calvados (apple brandy)

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• 1 Tbsp ground cinnamon

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• 30g golden raisins

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• juice of ½ lemon

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calvados jelly

• 60ml calvados

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• 60ml honey

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• 80ml water

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• 440 ml apple juice

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• 4g gelatin

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crumble

• 70g butter; soft

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• 30g brown sugar

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• 100g biscuits; coarsely crumbled

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directions

1. In a sauce pan add all the ingredients of jelly, except gelatin. Once the whole mixture is warm add the gelatin, whisk until dissolved.

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2. Fill 1/2 of every shooter with jelly. Then refrigerate for at least 2 hours.

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3. For the candied apples: Melt the butter on a low heat. Then add the diced apples, sugar, pine nuts, golden raisins and cinnamon. Cook over medium heat for about 8 to 10 min.

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4. Increase the heat and brown the apples; deglaze them with lemon juice and flambé with calvados. Let cool to room temperature.

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5. For the crumble: Remove 70g butter in advance until soft. Knead the butter with 30g of brown sugar and 100g of coarsely crumbled biscuits. Heat your oven to 160 degrees. Make a pile with the crumble and flatten until 5mm thick. Bake the crumble for 15 to 20 min.

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6. Remove shooters from refrigerator, add the cooled apples over the jelly and cover with crumble.

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reference

• Les verrines du chef

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