ingredients

5 big apples
3 tbsp. to s. of lemon juice
2 tbsp. to s. of rum
25 cl whole cream liquid
100 g of brown sugar
1 tbsp. to s. icing sugar

Equipment

1 knife
1 thick-bottomed saucepan
1 dipping mixer
1 narrow and deep salad bowl 1 large
Ice cubes
1 electric whisk
8 small glasses

Steps

Step 1

Prepare the compote: peel, cut in 4, seed, put the apples in the pan with brown sugar and lemon. Cook over medium heat approx. 20 min; stir from time to time so that the bottom does not brown too much. When everything has the consistency of a mash a little thick, let cool. Mix to smooth. Add the rum.

2nd step

Assemble: pour the very cold cream with the icing sugar into the narrow bowl placed in the largest bowl of ice cubes. Whip approx. 5 min until very firm foam. Mix with the compote, turning from bottom to top; go deep down.

Step 3

Serve: divide in the glasses, keep in the fridge.

tips

Variants. Just before serving, sow crushed hazelnuts (photo) • Replace the rum with calvados, whiskey ...

To read

"Espumas & small mosses". The 28 air recipes of this book share the seasons: 14 to refresh the spring and summer, others to enjoy autumn and winter. To succeed, most often we do siphon: centrifuge, electric whisk and / or mixer are enough, as for this muslin that is extracted. From Sylvie Girard-Lagorce, ed. Solar, 6,90 €.