Temps de préparation : ♦♦ Difficulté : ♦♦
Ingrédients (pour 10 personnes)
Pour la mousse au caramel :
– 200g de sauce caramel au beurre salé
– 200g de crème liquide entière
– 2 feuilles de gélatine
Pour l’insert de pommes caramélisées :
– 60g de sucre
– 30g de beurre
– 2 pommes
Pour la mousse à la vanille :
– 150g de lait
– 2 gousses de vanille
– 2 jaunes d’œufs
– 35g de sucre semoule
– 2 feuilles de gélatine
– 180g de crème liquide entière
Pour le sablé breton :
– 2 jaunes d’œufs
– 80g de sucre
– 100g de beurre
– 130g de farine
– 1 sachet de de levure chimique
– 1 pincée de sel
Préparation
Pour la mousse au caramel :
– Faire ramollir les feuilles de gélatine dans de l’eau froide.
– Dans une casserole, faire chauffer le caramel à feu doux.
– Retirer du feu, ajouter la gélatine essorée et mélanger.
– Monter la crème en chantilly et l’incorporer délicatement à la préparation précédente.
Pour l’insert aux pommes caramélisées :
– Dans une casserole, faire fondre le sucre jusqu’à l’obtention d’un caramel blond.
– Ajouter le beurre coupé en morceaux.
– Lorsque le beurre est incorporé, ajouter les pommes coupées en dés.
– Laisser compoter 15min.
Pour la mousse à la vanille :
– Faire ramollir les feuilles de gélatine dans de l’eau froide.
– Dans une casserole, porter le lait à ébullition avec les gousses de vanille grattées de ses graines.
– Dans un saladier, fouetter les œufs et le sucre.
– Verser un peu de lait bouillant sur la préparation et reverser l’ensemble dans la casserole, faire chauffer à feu moyen sans cesser de remuer.
– Quand la crème commence à épaissir, retirer du feu.
– Ajouter la gélatine essorée.
– Monter la crème en chantilly et l’incorporer délicatement à la préparation précédente.
Pour le sablé breton :
– Battre les jaunes d’œufs avec le sucre pour les blanchir.
– Ajouter le beurre mou et mélanger à l’aide d’une spatule en bois.
– Lorsque que la préparation est homogène, ajouter la farine, le sel et la levure, mélanger.
– Filmer la pâte et laisser reposer 2h au réfrigérateur.
– Étaler sur une feuille de papier sulfurisé légèrement farinée pour obtenir une épaisseur de 4 à 5mm.
– Cuire la pâte pendant 10 min à 180°C.
Montage
– Mettre la mousse au caramel au fond du moule à bûche puis placer au congélateur 1h.
– Déposer l’insert de pommes caramélisées et remettre 30min au congélateur.
– Ajouter la mousse à la vanille, lisser et mettre au congélateur au moins 2h.
– Démouler sur le sablé breton coupé aux bonnes dimensions.
Pour la déco, j’ai pulvérisé un spray effet velours et ajouter quelques meringues.
Coulis de Salidou
10 Gousses de vanille Madagascar
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