Ingredients
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For the finely-diced apples
-
For the apple mousse
-
For the witchesu0026#039; hats
Steps
Step 1/3 : For the finely-diced apples
- Peel and core 2 apples, then finely dice them.
- Squeeze the juice of half a lemon over them, add the cinnamon and 2 dessert spoons of honey, then stir.
Step 2/3 : For the apple mousse
- Split the vanilla pod in half lengthways and remove the seeds.
- Peel and dice approx. 2 PinKids® apples.
- Squeeze over the juice of ½ a lemon.
- Cook the apples in a pan with the vanilla seeds and the butter on a medium heat for approx. 5 minutes.
- Add a dessert spoon of sugar. Turn up the heat until the apples become golden, stirring often.
- Leave to cool.
- Separate the egg white from the yolk.
- Beat the white until you obtain stiff peaks (add a pinch of salt).
- Whip the cream (very chilled) with the vanilla sugar until you obtain a Chantilly cream.
- Add the egg yolk to the apples and blend until you obtain an even mixture.
- Add the egg whites and the cream to the vanilla-apple purée.
- Chill for 1 hour in the fridge.
Step 3/3 : For the witchesu0026#039; hats
- Cover a baking sheet with baking paper.
- Grease the paper
- Melt the chocolate in a bain-marie
- Paint the melted chocolate onto the outside of the ice cream cones and on both sides of the round wafers.
- Place the cones (upside down) and wafers on the tray and chill for ten minutes.
- Remove the cones from the refrigerator and place them, the right way up, in a glass, so as to fill them.
- Fill each cone with a dessert spoon of diced apple.
- Fill the remaining space with the mousse up to 0.5 cm from the top of the cone. Chill.
- Use the remaining honey to stick one round wafer to the top of the cone, sealing the hole and creating the brim of the hat. If necessary, use a small brush to seal the joints with chocolate.
- Brush the brim of the hat with the remaining chocolate and add sprinkles. Refrigerate for 1 hr at least.
-
For the finely-diced apples
- 1 lemon
- 2 tbsp of honey
- 1 ½ tsp of cinnamon
- 2 PinKids® apples
-
For the apple mousse
- 1 pinch of salt
- 1 vanilla pod
- 1 tbsp sugar
- 15 g butter
- 1 egg
- 45 ml whipping cream
- 1 packet of vanilla sugar
- 2 PinKids® apples
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For the witchesu0026#039; hats
- 2 tbsp of honey
- 150 g of dark cooking chocolate
- 6 ice cream cones
- 6 round wafers
- Orange and black sprinkles
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