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
- In a sauce pan add all the ingredients of jelly, except gelatin. Once the whole mixture is warm add the gelatin, whisk until dissolved.
- Fill 1/2 of every shooter with jelly. Then refrigerate for at least 2 hours.
- 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.
- Increase the heat and brown the apples; deglaze them with lemon juice and flambé with calvados. Let cool to room temperature.
- 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.
- Remove shooters from refrigerator, add the cooled apples over the jelly and cover with crumble.
