Caramel Apple Trifles

By broots

Ingredients

• Caramel Mousse:
• 1 cup cold heavy cream
• 2 tablespoon sugar
• 1/4 cup plus caramel (recipe follows)
• Caramel Sauce:
• 1/2 cup granulated sugar
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 6 tablespoons of heavy cream
• 1/2 teaspoons of kosher salt
• Apple Crumble:
• 1/2 cup diced fresh apples
• 1/2 cup apple chips
• 1/2 cup crumbled granola

Details

Servings 8
Adapted from bakersroyale.com

Preparation

Step 1

Caramel Mousse:

Place chilled heavy cream in a bowl and using a whisk or a hand held mixer on medium speed or medium strength (for stand mixers use a low setting with the whisk attachment). Beat cream until soft peaks form and cream is light and fluffy. Gently fold in caramel sauce.

Caramel Sauce:

1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a dark amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.

Apple Crumble:

Place all ingredients in a bowl and mix to combine.

Assembly:

Fill two pastry bags, one with the mousse and the other pastry bag with caramel.
Pipe a mousse layer onto bottom of glass.
Pipe a second layer with caramel on top of the mousse.
For the third layer, sprinkle the apple crumble mixture on top of the caramel layer.
Continue layering by repeating steps 2-4.