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Bûche caramel au beurre salé, pommes caramélisées, mousse pomme
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Ingredients
Le caramel au beurre salé
- 3 feuilles de gélatine alimentaire (1,9 g/feuilles), et un récipient d'eau froide
- 100 g de sucre en poudre
- 30 g d'eau
- 250 g de crème liquide 30-40% m.g.
- 20 g de beurre demi-sel
- 1 pincée de fleur de sel
- 50 g de mascarpone
Les pommes caramélisées
- 50 g de beurre
- 50 g de cassonade
- 200 g de pommes, coupées en morceaux
La mousse aux pommes
- 3 feuilles de gélatine alimentaire (1,9 g/feuilles), et un récipient d'eau froide
- 400 g de compote de pommes
- 150 g de crème liquide 35% m.g.
- 50 g de mascarpone
La base speculoos
- 40 g de beurre
- 120 g de biscuits speculoos
- Nutrition
- per 1 part
- Calories
- 1781.8 kJ / 427.4 kcal
- Protein
- 3.2 g
- Carbohydrates
- 38.6 g
- Fat
- 28.8 g
- Fibre
- 1.2 g
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