A comforting recipe with autumnal flavors, where the soft texture of the Le Pomme d’Épices meets a light mascarpone cream and cinnamon-caramelized apples.
Ingredients
For the caramelized apples
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3 Granny Smith apples
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1 tbsp butter
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3 tbsp brown sugar
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1 tsp cinnamon
For the mascarpone cream
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500 ml 35% whipping cream
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250 g mascarpone
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¼ cup cane sugar
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1 tsp vanilla extract
For assembly
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1 500 g Le Pomme d’Épices
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Cinnamon, for sprinkling
Preparation
1. The caramelized apples
Peel the apples, remove the core, and cut them into small cubes.
In a pan, melt the butter over medium heat. Add the apples and cook for a few minutes until they begin to soften.
Add the brown sugar and cinnamon, then continue cooking, stirring regularly, until the apples are tender and lightly caramelized.
Remove from the heat and let cool in the refrigerator.
2. The mascarpone cream
In a large bowl, whip the 35% cream until stiff peaks form.
In another bowl, lightly loosen the mascarpone with a spatula, then gently fold it into the whipped cream.
Add the cane sugar and vanilla, then gently mix until the cream is smooth.
3. Assembling the servings
Cut Le Pomme d’Épices into 6 to 8 generous slices and place them on serving plates.
Top each slice with a generous spoonful of mascarpone cream, then add the caramelized apples.
Finish with a light sprinkle of cinnamon.
Serve immediately, ideally with the apples still slightly warm.