Recipe: Caramelised Cinnamon Apple Verrines

These may look complicated, but these layered desserts can be prepared well ahead of time and the caramel ganache can be refrigerated for up to 3 days. The caramelised apple layer can be substituted with steamed rhubarb, fresh berries or seasonal fruit. Use a candy thermometer to get the perfect result with the ganache.

METHOD

CARAMEL GANACHE
This can be made ahead , covered and refrigerated for up to 3 days prior.

1. Place chopped chocolate in heat proof bowl, set aside.
2. In a small saucepan heat cream , keep warm on induction level 2 .
3. In a small saucepan, combine sugar and water.
4. Swill around until almost dissolved.
5. Place over medium heat.
6. Do not stir while a candy thermometer is reaching 150 degrees or until sugar starts to brown.
7. Reduce heat to induction level 1 and pour in warm cream in a thin stream, whisking constantly.
8. Continue whisking until smooth.
9. Next, quickly whisk hot caramel onto chocolate pieces until mixture is smooth.
10. Stir in yoghurt until thoroughly combined.
11. Divide among six serving glasses. 

CINNAMON CARAMELISED APPLES

1. Heat butter and brown sugar and cinnamon in a medium frying pan over medium heat
2. Add diced apples, stirring often until softened and caramelised, but still with a slight bite.
3. Cool.

OAT CRUMBLE

1. Preheat oven to ASKO Hot Air or SMEG Circulaire -190 degrees C.
2. In a medium bowl, combine flour, oats and brown sugar.
3. Rub in cold butter using fingertips until mixture resembles coarse breadcrumbs.
4. Place onto baking paper lined baking tray and cook for approx.10 minutes or until golden brown.
5. Cool.

ASSEMBLE

1. Place cooled apple on top of caramel ganache.
2. Top with oat crumble.
3. Serve.