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Ingredients

• 6 sweet crpes

• 500 g Granny Smith apples
• 1 lemons, juice of

• 100 ml calvados
• 6 sheets leaf gelatine, soaked in cold water until soft
• 500 ml whipping cream, lightly whipped

• 3 Cox's apples
• 50 g butter
• 100 g caster sugar
• 100 ml calvados

• 100 ml sugar syrup
• 100 ml dark rum
• 2 genoise sponge cakes, discs, 20cm in diameter and 5mm in depth

• 100 g apricot jam
• 400 g canned cherry apples

Description

Rum Soaked Sponge, Lacy Crêpes And Apple Mousse Combine To Make Eric Lanlard`s Stunning Dessert A Sensational Centre Piece For A Special Occasion

UK TV