A Recipe for Autumn

The recipe makes 4 servings.

Ingredients for the caramel mousse:

• 23 g sugar
• 45 g cream (for the caramel)
• 32 g egg yolk (approx. 1.5 yolks)
• 1 sheet of gelatin
• 80 g milk chocolate
• A small pinch of salt
• 175 g cream (for whipping)

For the apple-cinnamon compote:

• 1–2 small apples
• ½ tbsp sugar
• ½ tsp cinnamon
• 1 tsp lemon juice
• 1 tsp butter

For the hazelnut crunch:

• 15 g chopped hazelnuts
• 1 tbsp sugar
• 1 tsp butter

 Preparation

Caramel mousse:

1. Caramelize the sugar with 45 g of cream over medium heat, stirring gently.
2. Soak the gelatin in cold water.
3. Stir the egg yolk with a pinch of salt, then quickly mix it into the warm caramel cream.
4. Squeeze out the gelatin well and dissolve it in the warm mixture.
5. Melt the milk chocolate in a water bath and fold it in.
6. Let the mixture cool slightly, then gently fold in the whipped cream (175 g). Chill for at least 3–4 hours. 

Apple-cinnamon compote:

1. Peel and dice the apples, then mix them with lemon juice, sugar, and cinnamon.
2. Melt the butter in a pan, sauté the apples until soft, and let cool.

Haselnuss-Crunch:

1. Melt the butter and sugar in a pan, add the hazelnuts, and caramelize everything.
2. Spread the mixture onto baking paper, let it cool, and roughly chop.

Spoon the caramel mousse into glasses or small bowls, top with the apple-cinnamon compote, and sprinkle with the hazelnut crunch. Your autumn treat is ready to enjoy.