Small Golden Apple tatin, chocolate mousse and cream corn and tarragon

by Tuesday, November 22, 2011

This recipe by Vinicio Tenni of Capercaillie to Madonna di Campiglio I find it really sexy. What about you?

For 4 people

gr. 250 white flour

gr. 150 of sugar

gr. 225 of butter

6 Apples

1 egg

1 pastry packaging

Salt q. b.

For the mousse:

lt 1 of cream

gr. 600 Black chocolate

gr. 80 of sugar

4 eggs

4 tablespoons Brandy

4 tablespoons of rum

For ice cream:

gr. 50 corn flour

gr. 50 powdered milk

gr. 60 of sugar

gr. 25 of glucose

ml 500 of milk

ml 100 of cream

3 egg yolks


  • Knead the flour, sugar, 100 gr. of butter, an egg and form a ball, wrap it in foil and rest.
  • Meanwhile, Peel the apples and divide them into quarters. on a little cake melt 20 gr. of butter with 1/2 tablespoon sugar, then place over apples and caramellarle in the oven until they start to- Golden East.
  • At this point, cover with a disc of pastry, met- Tere again in the oven at 180 degrees for 15 minutes and, termi- born cooking, allow to cool.
  • Proceed with the preparation of chocolate mousse. hot mount (on fire), as the Eggnog, the eggs with sugar, Brandy and rum. remove from heat and add the chocolate a little at a time, then the cream and continue to assemble the whole thing until a homogeneous mixture will and creamy.
  • The corn and tarragon ice cream is prepared so: boil the corn flour into milk and cream for about 20 Minu- TI, then navigate to the colander, Add the powdered milk and glucose, whip the egg yolks with sugar, Merge to mixture and cook over a gentle heat until smooth cream. put in ice cream maker.
  • Serve the tatin decorated with a small amount of mousse and ac- or accompanied by ice cream.


Sweet white wine, complex, large, Ethereal type a Moscato passito; Traminer Vendemmia tardiva; Calvados Pays d'Auge appellation.


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