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Vanilla Apple and Caramel Entrée
A fresh and light cake made with Breton shortbread, filled with a compote apple insert, a vanilla bavaroise and a salted butter caramel bavaroise. An elegant dessert that can be prepared ahead and served well chilled.
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Critical Success Points
- • Soak the gelatin properly
- • Cook the bavaroise at 82 °C without exceeding
- • Fold the whipped cream gently to avoid lumps
- • Observe the freezing times (at least 1 h for each layer)
- • Press the biscuit base firmly before freezing
Safety Warnings
- • Beware of burns: the custard reaches 82 °C, handle with care
- • Use fresh or pasteurized eggs to reduce the risk of salmonella
- • The gelatin must be fully dissolved, otherwise lumps may appear
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