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Caramel Apple Trifle


Caramel Mousse:

         1 cup cold heavy cream

         2 tablespoon sugar

         1/4 cup plus caramel (recipe follows)

Caramel Sauce:

         cup granulated sugar

         2 tablespoons water

         2 tablespoons unsalted butter

         6 tablespoons of heavy cream

         teaspoons of kosher salt

Apple Crumble:

         cup diced fresh apples

          cup apple chips

         cup crumbled granola


Caramel Mousse:

1.    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:

1.    Place all ingredients in a bowl and mix to combine.


1.    Fill two pastry bags, one with the mousse and the other pastry bag with caramel.

2.    Pipe a mousse layer onto bottom of glass.

3.    Pipe a second layer with caramel on top of the mousse.

4.    For the third layer, sprinkle the apple crumble mixture on top of the caramel layer.

5.    Continue layering by repeating steps 2-4.


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