Apple Desserts, Caramel Mousse and Speculoos Base

Apple Mousse and Caramel Entremets with Speculoos Base

Prep Time: 1 hour | Cook Time: 30 minutes | Chill Time: 4 hours | Total Time: 5 hours 30 minutes | Servings: 8-10

Ingredients

For the Speculoos Base:

• 200g speculoos cookies
• 80g unsalted butter, melted

For the Apple Mousse:

• 400g apple puree (unsweetened)
• 100g granulated sugar
• 4 gelatin sheets (or 1 tablespoon powdered gelatin)
• 200ml heavy cream, whipped

For the Caramel Layer:

• 200g granulated sugar
• 100ml water
• 100ml heavy cream
• 50g unsalted butter
• Pinch of salt

For the Mirror Glaze (optional):

• 150g granulated sugar
• 150ml water
• 150g glucose syrup
• 150g sweetened condensed milk
• 10g gelatin sheets (or 1 tablespoon powdered gelatin)
• 150g white chocolate, chopped
• Food coloring (optional)

Instructions

Prepare the Speculoos Base:

1. Preheat the oven to 350°F (180°C).
2. Crush the speculoos cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
3. In a bowl, mix the cookie crumbs with the melted butter until well combined.
4. Evenly press the mixture into the bottom of a 9-inch (23cm) springform pan or a ring mold lined with parchment paper.
5. Bake for 10-12 minutes, or until the base is golden and set.

Remove it from the oven and let it cool completely.

1. Prepare the Apple Mousse:

1. Soak the gelatin sheets in cold water for about 5 minutes. If using powdered gelatin, sprinkle it over 2 tablespoons of cold water and let it bloom.
2. In a saucepan, combine the apple puree and sugar.

Heat over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.

1. Remove the saucepan from the heat and stir in the bloomed gelatin until it is fully dissolved.
2. Let the mixture cool to room temperature.
3. In a separate bowl, whip the heavy cream until it forms soft peaks.
4. Gently fold the whipped cream into the cooled apple mixture until well combined.

Prepare the Caramel Layer:

1. Combine the sugar and water in a saucepan.
2.  Heat over medium heat without stirring until the sugar turns a deep amber color.

1. Remove the saucepan from the heat and carefully pour in the heavy cream, stirring continuously. Be cautious, as the mixture will bubble up.
2. Add the butter and a pinch of salt, and stir until the butter is fully melted and the caramel is smooth.
3. Let the caramel cool to room temperature.

Assemble the Entremets:

1. Pour the apple mousse over the cooled speculoos base, spreading it evenly.
2. Spoon the cooled caramel over the apple mousse, spreading it evenly.
3. Place the entremets in the refrigerator and chill for at least 4 hours, or until the mousse is set.

Prepare the Mirror Glaze (optional):

1. Soak the gelatin sheets in cold water for about 5 minutes. If using powdered gelatin, sprinkle it over 2 tablespoons of cold water and let it bloom.
2. In a saucepan, combine the sugar, water, and glucose syrup. Heat over medium heat until the sugar dissolves and the mixture reaches 230°F (110°C).
3. Remove the saucepan from the heat and stir in the sweetened condensed milk and the bloomed gelatin until fully dissolved.
4. Add the chopped white chocolate and stir until the chocolate is fully melted and the glaze is smooth.
5. If desired, add food coloring to the glaze and mix well.
6. Let the glaze cool to about 90°F (32°C) before pouring it over the chilled entremets.
7. Place the entremets on a wire rack over a baking sheet to catch any excess glaze.
8. Pour the glaze over the entremets, ensuring it is evenly coated.
9. Allow the glaze to set for a few minutes before transferring the entremets to the refrigerator to chill for at least 1 hour.

Serve:

1. Remove the entremets from the refrigerator and carefully remove the ring mold or springform pan.
2. Slice the entremets into individual servings and serve chilled.

Tips:

• You can prepare the speculoos base and apple mousse a day ahead and assemble the