Norbert’s apple strudel from a glass
INGREDIENTS FOR 4 GLASSES
- 200 g apples, cubed
- 30 g sugar
- 10 g sultanas
- 10 g pine nuts
- a little lemon juice
- a pinch of cinnamon
- peppermint leaves
- 120 g cinnamon mousse
- filo pastry sheets (bought)
- icing sugar for dusting
CINNAMON MOUSSE
- 2 egg yolks
- 2 eggs
- 20 g sugar
- 2.5 sheets of gelatine
- a little egg liqueur
- 600 g cream
METHOD
Caramelise the apple cubes with sugar, lemon juice and a pinch of cinnamon in the pan and then leave to cool. Brown the sultanas and pine nuts in a pan and leave to cool. Sprinkle the filo pastry sheets with a little sugar and bake in the oven at 160 ºC until golden brown.
Cinnamon mousse: Soak the gelatine in cold water. Beat the eggs, egg yolks and sugar over the bain marie first of all using hot water and then with cold. Dissolve the gelatine with a little egg liqueur and beat rapidly into the egg mixture. Finally fold in the beaten cream and a little cinnamon and set aside to cool. Fill four glasses in layers with cinnamon mousse, caramelised apple cubes, pine nuts, sultanas and filo pastry sheets. Decorate with the peppermint leaves.
