Eplefjell, norwegian for Apple Mountain, it's a walnut dacquoise, Granny smith apple compote flavored with cardamom and caramel, a dense vanilla chantilly made with cream and mascarpone, an italian meringue orange flavored.
Makes 6 servings,
The Apple Compote :
- 2 granny smith (I got 350 gr after cored and peeled)
- 1 tsp ground cardamom
for the caramel,
- 70 gr sugar
Peel and core the apples, cut them into small pieces and cook them with a bit of water and the cardamom for 15 to 20 minutes... I think it's nice without caramel too, so if you don't want the caramel just add 35 gr sugar while cooking the apples and skip the caramel step.
When the compote is done, prepare the caramel. Cook the sugar with a bit of water until it gets golden brown...
Then pour it over the compote... Leave to cool down...
The Mascarpone Chantilly :
- 125 gr cream
- 75 gr mascarpone (try to do it yourself ! Check out the steps here : click!)
- 25 gr cream
- 20 gr sugar
- 1 tsp vanilla flavor (powder)
- 2 gelatin sheets
Hydrate the gelatin in cold water for 5 minutes.
In a small sauce pan, heat up 25 gr cream with the vanilla, when it starts to simmer, remove from the heat and add the gelatin. Stir until completely dissolved. Leave to cool down 5 minutes...
In a large bowl, beat the mascarpone with the sugar, then add the gelatin mixture, whip until homogeneous...
Prepare the whipped cream then fold it delicately in the mascarpone mixture...
With the help of a pastry bag spread the chantilly over the sides of half sphere molds (here 7 cm diameter silicon molds). Leave room for the compote. Place in the freezer for 2 hours...
When the Chantilly is frozen, fill the free space with the compote. Put back in the freezer for the night (or at least 6 hours, it will be easier to remove them from the mold)...
The Walnut Dacquoise :
- 2 egg-whites
- 70 gr ground walnuts
- 70 gr sugar
- 20 gr flour
Beat the egg-whites until stiff, then add the sugar, keep beating until you get a smooth meringue. Then fold in delicately the ground walnuts and the flour. With a pastry bag, shape 6 discs (7 cm diameter) 1,5 cm thick over an oven tray covered with baking paper...
Sprinkle over them some crushed walnuts, press lightly and put in the oven for 15 minutes (medium to high heat)... Carve them to match the diameter of the half sphere molds (7 cm diameter). Reserve.
The Italian Meringue :
- 3 egg-whites
- 100 to 180 gr sugar (according your taste)
- 100 gr orange juice
- a cooking thermometer
Prepare the syrup,
Cook the sugar into the orange juice until it reaches 117°C to 121°C (242°F to 250°F)...
Beat the egg-whites until they start to form peaks. When the syrup reaches the right temperature, pour it in a thin stream over the egg-whites, always beating. Keep beating until the meringue reaches the room temperature...
The Assembly :
Place the domes of chantilly and compote over the discs of dacquoise...
...and decorate them with the orange meringue (with the help of a pastry bag)....
Add some sticks of apple (or not). Let them defrost in the fridge for at least 6 hours.
Here another version, you can brown them with a blowtorch (or not)...
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