Preparation time: 30 minutes
Recipe by Cyril Paysserand
- 7 Fuji apples
- 50 g butter
- 60 g sugar
- 25 g ginger
- 25 g grated coconut
- 30 g agricultural rum
- 250 g apple juice
- 200 g single cream
Boil the cream, add the grated coconut to infuse, cover and set aside.
Peal 6 apples and keep one for decoration.
Cut into large cubes and fry with the ginger in a non-stick pan in the butter and sugar for 10 minutes.
Flambé with rum then add the apple juice, coconut cream and blend very thoroughly.
Leave to cool for at least six hours in a refrigerator.
How to present in glasses:
Crystallize the rim of the glass by dipping into syrup then sugar.
Half fill each glass with emulsion and decorate with slivers of apple.