APPLE MOUSSE

• Bloom the gelatine sheets in cold water.
• Meanwhile in a small pot heat up chopped apple, sugar, water and vanilla paste. Once it starts bubbling, take it down to a low heat and let it simmer under a lid for 8 min.
• Then take the pot off the heat and sieve the juice from the apples over a bowl. Squeeze the excess water off the gelatine and stir it in into the apple purée until smooth. Let it cool down on the counter until it reaches a temperature between 29-30ºC.
• Once cooled down, gently stir in the skyr, with a spatula, into the apple purée in three parts.
• Whip the with heavy cream until soft peaks. With the rubber spatula, gently fold together the whipped cream in 3 parts with the apple purée. Once smooth and combined, pour it into a 16 cm silicone mold.
• Place it in the freezer for a minimum of 4 hours or overnight.

APPLE FRANGIPANE

TART DOUGH

• In a food processor, blend flour, almond flour, powdered sugar, cinnamon, nutmeg and the cold butter together until the butter is blended with the dry ingredients.
• Then add the egg and blend it until it has just gathered.
• Transfer the dough to a piece of plastic film and let it rest in the refrigerator for a minimum of 2 hours or overnight.
• Turn on the oven at 180ºC.
• Dust a silicone mat or piece of baking paper with a bit of powdered sugar, as well as the rolling pin. Roll out the dough until the dough has a thickness of 2 mm. Freeze it for 20 min.
• Cut the dough so it fits the tart mold and place the dough in the mold. Set it aside while you prepare the filling.

FRANGIPANE FILLING

• Whisk all the ingredients in a bowl until light and fluffy. Pour in ⅔ of the filling into the tart pan and even it out. Cut some thin slices of apple and place it in a circle on the frangipane.
• Bake for 20-25 min, until golden brown.
• Let it cool down completely.

ASSEMBLING

• Place the apple mousse on top of the frangipane tart and let it defrost in the fridge for a few hours. When ready to serve, decorate with thin apple slices and crystalized whites chocolate.