Pommes breton en crêpes surprise

Rum soaked sponge, lacy crêpes and apple mousse combine to make Eric Lanlard`s stunning dessert a sensational centre piece for a special occasion
By Eric Lanlard
Pommes breton en crêpes surprise
  • Rating:
  • Serves: 8
  • Cook Time: 10 minutes
  • Prep Time: plus overnight freezing
  • Effort: medium

Ingredients

Main

  • 6 sweet crêpes

For the apple purée

  • 500 g Granny Smith apples
  • 1 lemons, juice of

For the mousse

  • 100 ml calvados
  • 6 sheets leaf gelatine, soaked in cold water until soft
  • 500 ml whipping cream, lightly whipped

For the glazed apples

  • 3 Cox's apples
  • 50 g butter
  • 100 g caster sugar
  • 100 ml calvados

For the sponge

  • 100 ml sugar syrup
  • 100 ml dark rum
  • 2 genoise sponge cakes, discs, 20cm in diameter and 5mm in depth

For the glaze decoration

  • 100 g apricot jam
  • 400 g canned cherry apples

Method

1. Put the raw apples and lemon juice in a food processor and process till smooth and puréed. Pour into a bowl and set aside. 2. To make the mousse, heat the calvados in a saucepan till warm and then remove from the heat. 3. Squeeze any excess liquid from the gelatine leaves and add to the Calvados. Stir until dissolved. 4. Pour this into the apple purée and stir thoroughly. 5. Add one quarter of the whipped cream and mix well. 6. Then very gently fold in the rest of the whipped cream. 7. For the glazed apples, peel and cut the apples into chunky slices. 8. Melt the butter in a frying pan; add the apples and fry until golden. 9. Add the sugar and cook until they start to caramelise. Pour in the calvados and flame. 10. Mix together the cold sugar syrup and the dark rum. Brush this over the Genoise sponge with a pastry brush. 11. To assemble the dessert, line a large mousse ring with silicone paper. Use five of the crêpes to line the ring, overlap them and allow them to hang over the edges of the ring. Imagine you are using the crêpes to make a sheet of wrapping paper, which you are using to encase a present with. 12. Pour in half of the apple mousse to create a base layer. 13. Place a disc of the sponge on top. 14. Pour in all the caramelised apples and spread out to form another layer. 15. Pour in the remaining apple mousse and spread out. 16. Finish off with another layer of sponge. 17. Fold the crêpes over the sponge to create a parcel and top with the remaining crêpe. 18. Cover in food wrap and place in the freeze overnight. 19. When you are ready to serve, turn the dessert out of the mould and glaze with warm apricot jam. 20. Brush the cherry apples with a little of the jam and use to decorate the top.

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