Milk Chocolate & Caramelised Apple Entremet

Make a direct caramel with the caster sugar cook to a deep caramel colour.

Add in the glucose.

Warm the cream and then slowly add to the caramel.

Cook to 118c stop the cooking and add in the butter.

Place the butter and sugar into the frying pan and melt.

Add the diced apple and cook.

At the end deglaze with the calvados.

Fold the apple compote through the caramel and them divide the mix into 2 silicon moulds and freeze.

Place the vegan butter into a bowl with the sugar and cream together.

Mix the water and the flax egg together.

Sieve all of the dry ingredients together and then add to the butter and sugar and mix in.

Add the flax egg and then the apple puree and mix all the ingredients together.

Fold in the NXT dark chocolate and raisins.

Place into silicon moulds and then bake at 180c.

Freeze.

Melt the chocolate, cocoa butter together.

Boil oat milk and cinnamon to infuse.

Sieve  the cornflour and sugar together into a bowl, whisk on the hot milk, return to heat to cook out and thicken.

Pour over chocolate mix and cool to 35oc.

Fold in whipped cream. 

Melt the cocoa butter and chocolate and mix together.

Place into a spray gun.

Spray the frozen mousse to obtain a velvet effect.

Temper the Callebaut Nxt milk chocolate.

Spread over a stencil and then place into a half pipe.

Allow the chocolate to set and then peel off the stencil.

Pipe the chocolate mousse into the base of the silicon mat.

Pull the chocolate up the sides of the mould to avoid air bubbles.

Place the caramel insert in the middle.

Top with the apple cake and smooth off the excess mousse.

Place into the freezer.

Demould.

Spray the mousse with the spraying chocolate.

Garnish with the chocolate decoration.