Mascarpone Cream Verrines with Caramelized Apples and Red Fruits

Ingredients

• 2 units Apples (Golden or Granny Smith type) (Peeled, cored and diced into 1 cm cubes)
• 30 g Unsalted butter (For cooking the apples)
• 2 tablespoons Granulated sugar (To caramelize the apples)
• 2 tablespoons Salted butter caramel (Homemade or store-bought, add at the end of each verrine)
• 4 tablespoons Breton biscuits (Coarsely crumbled)
• 250 g Mascarpone (At room temperature to ease mixing)
• 2 tablespoons Powdered sugar (To lightly sweeten the mascarpone cream)
• 4 tablespoons Red fruit coulis (Prefer a smooth coulis without chunks)
• 6 units Fresh raspberries (Halved for garnish)
• 1 teaspoon Praline (For the final crunchy touch)
• 0.5 teaspoon Vanilla extract (Optional, to flavor the cream)

Instructions

1. Prepare the apples

   Wash, peel, core the apples and cut them into approximately 1 cm dice.

   Time: PT5M

2. Caramelize the apples

   Heat the pan over medium heat, add butter, sugar and the apple dice. Cook 10 to 15 minutes, stirring regularly until the apples are golden and lightly caramelized.

   Time: PT12M

   Temperature: Medium

3. Crumble the Breton biscuits

   Place the Breton biscuits in a plastic bag and crush them coarsely using a rolling pin or a spoon.

   Time: PT2M

4. Prepare the mascarpone cream

   In a bowl, mix the mascarpone, powdered sugar and vanilla extract until a smooth, homogeneous texture is achieved.

   Time: PT5M

5. Assemble the apple verrines

   In each verrine, place a tablespoon of Breton biscuit crumbs, add a layer of caramelized apples, then a layer of mascarpone cream. Repeat the operation a second time. Finish with a drizzle of salted butter caramel and lightly sprinkle with praline.

   Time: PT5M

6. Assemble the red fruit verrines

   In each verrine, place a tablespoon of Breton biscuit crumbs, add a tablespoon of red fruit coulis, place a half raspberry, then a layer of mascarpone cream. Repeat a second time. Finish with a drizzle of coulis and a pinch of praline.

   Time: PT5M

7. Chill (optional)

   Place the verrines in the refrigerator for at least 30 minutes before serving to let the flavors meld.

   Time: PT30M

   Temperature: 4°C

Nutrition Facts

Calories

400

Protein

3 g

Carbohydrates

30 g

Fat

28 g

Fiber

2 g