Pliable White Chocolate, Apple Puree And Nut Praline
Recipe by Tiaan Langenegger
For the Chocolate
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
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
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.