• 8 Juliet® apples
• 4 egg yolks
• 400 ml of liquid cream
• 200 g of brown sugar
• 35 g of butter
• 30 g of buckwheat flour
Preheat oven to 120 °C.
Cut the apples in halves. Plan on using 3 halves per person.
Gather the apple flesh. Beat the egg yolks together with 75 g of sugar, cream and the apple flesh. Divide into the ramekins.
Bake for 1 hour, then set aside.
Cut the rest of the apples into small cubes and pan fry.
Mix the butter, 25 g of sugar and the buckwheat flour.
Put into oven for 15 min.
NOW... – you are the Chef! Make a caramel. Place it on a baking sheet.
Sprinkle the apples with brown sugar and flambé them with a torch. Fill the verrines with the fried apples and top with the buckwheat crumble.