Apple and calvados mousse
Marinate the raisins in the calvados for 6 hours (15 minutes suffice if you are in a hurry!) Prepare an apple puree. Cut 6 apples into slices, steam cook them for 10 minutes then blend. Beat 2 egg whites until they are stiff. Delicately mix the raisins with the apples. Then add the egg whites. You may also add a little liquid honey to taste. Prepare a calvados caramel with the sugar, the water from the steamed apples and the calvados used to marinate the raisins. You may prefer a ready-made caramel (for an almost instant dessert!)
Tips :
To guarantee the stiffest egg whites, store them in the refrigerator for 2 days.
Presentation :
- Arrange in glass dishes by alternating layers of caramel, apple mousse and speculoos biscuit crumbs.
Author of the recipe : Justine