Pliable White Chocolate, Apple Puree And Nut Praline

Recipe by Tiaan Langenegger

For the Chocolate

Ingredients:

• 300ml cream
• 200g white chocolate
• 3 leaves gelatine, soaked

Method: 

Heat the cream and remove from the heat, add the chocolate and stir until dissolved, add the gelatine and set in a flat container sprayed with spray and cook. Set in the fridge.

For the puree

Ingredients:

• 3 apples, peeled and slices
• Sugar to taste
• 100ml water

Method: 

Heat a pan and add the apples, now the sugar and fry a little, then deglaze with the water and boil until soft, now puree.

For the praline

Ingredients:

• 100g white sugar
• 100g mixed nuts, toasted

Method:

Heat a pan and melt the sugar until hard crack stage, pour over the toasted nuts and cool down, bash up and serve with the dessert.