Verrine with caramelized apples

Description

Verrine is salads, appetizers or desserts in a glass glass. I suggest You to prepare new year's eve dessert verrine with two kinds of cream, crunchy almond strasheim and caramelized apples... have wanted to try? Come on in for a treat!)

Ingredients

Milk

250 ml
Cinnamon

1 tsp
Yolk egg

32 g
Sugar

50 g
Corn starch

20 g
Dark chocolate

25 g
Chocolate milk

25 g
White chocolate

25 g
Butter

40 g
Sour cream

250 g
Thickener for cream

1.5 pack
Powdered sugar

50 g
Topping pastry

1 pack
Flour almond

50 g
Flour

50 g
Butter

50 g
Sugar

40 g
Cinnamon

1 g
Flour

30 g
Cocoa powder

15 g
Chicken egg

1 piece
Sugar

40 g
Butter

20 g
Apple

2 piece
Sugar

80 g
Cinnamon

1 tsp
Butter

30 g

Cooking

We begin with stratele. Butter, two kinds of flour (it is better to sift), sugar and cinnamon grind hands. Spread the crumbs on the parchment and put in freezer for 10 minutes.

Bake in the oven at 160 degrees for 15-20 minutes (until Golden brown). The bottom streusel ready.

Make apples. Clean them, cut into small cubes, put into a saucepan and add sugar. Add the cinnamon and butter.

Cook, stirring, until the sugar dissolves. Apples should not be too soft. Cool.

Prepare the cinnamon cream. In a saucepan heated milk with cinnamon until very hot but not boiling state.

In a bowl RUB the yolks with sugar and starch, stir. About half of the milk from the heat, pour the egg yolks in a thin stream, stir. Now the yolk mass again, a thin stream pour into the saucepan with the milk. Cook on low heat until thick, stirring constantly.

In hot cream enter three kinds of chocolate and stir well to melt.

Cover the cream with cling film so that it touches the surface of the cream. When it slightly cooled, add butter and stir. Cream cinnamon is ready.

Bake chocolate sponge cake. Shall pound the butter with the sugar, add the egg and beat into a soft mousse with a mixer until smooth. Sift flour and cocoa, again mix with a mixer.

Distribute the cake evenly in the silicone form and bake at 160 degrees for 10-12 minutes. With a knife or with cookie cutters, cut out biscuit mug size cups, in which we will assemble the dessert.

Prepare sour cream - it will "cap" for our werenow. Whisk the sour cream with the thickening cream and powdered sugar. I used the thickener from Dr. Oetker and to be honest - he was the first who coped with its task, that is, with thickening of the product. Earlier I tried to use other thickeners - cream is so good keep in shape and spread.

Here the products from Dr. Oetker, which I used in this dessert.

Collect verrini. In glass cups or glasses (preferably with a flat bottom) lay out layers in sequence: cream, cinnamon, apples, cake, cream, cinnamon, cake, apples, streusel. You can collect verrine and in a different order as You like. Top otkryvaem sour cream, lightly sprinkle with strategem and decorate with sprinkles (I have multi-colored balls from Dr. Oetker).

Put in hours in the fridge and... enjoy! Verrini best served with spoons that have long handles to reach the bottom of the glass and at the same time to try the different layers. This is the beauty of the dessert. Portions get large, so You can arrange the dessert not three, but four or five glasses. Merry New year to You, dear cooks!)))

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