Vanilla/rum mousse Liquid cream White chocolate Liquid cream 30% fat Gelatine 1 vanilla pod 1 capful rum
Apple compote Gelatine Apple compote Cinnamon caster sugar Pectin NH
Grape jelly Black grape Gelatine Water
The recipe
Serves 4
Almond biscuit Mix all the ingredients in the order shown. Pour onto a baking tray lined with baking paper. Add apple pieces. Bake in a 170°C oven. Cut out a 12x12cm square and place in the pastry frame.
Vanilla / rum mousse
Make a vanilla/rum mousse. Infuse a vanilla pod in the cream. Add the gelatine, white chocolate, rum and whipping cream, then pour half over the biscuit. Place in the freezer for 10 minutes.
Apple compote Pour the applesauce and cinnamon into a saucepan. When it comes to the boil, add the pectin and sugar. Cook for 2 minutes. Remove from the heat and add the gelatine. Pour over the vanilla mousse and place in the freezer.
Add the remaining vanilla mousse. Place in the freezer overnight.
Grape jelly Grape water Gelatine
On the same day, make a jelly using black grapes that you heat in a saucepan with water, crushing it a little. When the water is coloured, filter it. Add the gelatine and pour over the frozen cake.
Chill while defrosting. Remove the frame. Serve whole or cut into individual portions.