Poached apple with chocolate mousse, toffeesaus and hazelnut

Name: poached apple with chocolate mousse, toffeesaus and hazelnut
Total time: 80 min
Yield: 4
Ingredients: 250 gram sugar; 250 gram apple vinegar; 250 gram vinegar; 1 cinnamon stick; 2 tablespoon lemon juice; 4 Apple; 2 bag chamomile tea; 250 milliliters whipped cream for the mousse; 100 gram White chocolate for the mousse; 4 leaf gelatin for the mousse; 450 milliliters whipped cream for the sauce; 240 milliliters milk for the sauce; 135 gram Brown sugar for the sauce; 60 gram butter for the sauce; 65 gram sugar for the crumble; 40 gram butter for the crumble; 10 gram honey for the crumble; 100 gram hazelnut for the crumble; 1 mespoint baking powder for the crumble

Ingredients

250 gram sugar
250 gram apple vinegar
250 gram vinegar
1 cinnamon stick
2 tablespoon lemon juice
4 Apple
2 bag chamomile tea
250 milliliters whipped cream for the mousse
100 gram White chocolate for the mousse
4 leaf gelatin for the mousse

450 milliliters whipped cream for the sauce
240 milliliters milk for the sauce
135 gram Brown sugar for the sauce
60 gram butter for the sauce
65 gram sugar for the crumble
40 gram butter for the crumble
10 gram honey for the crumble
100 gram hazelnut for the crumble
1 mespoint baking powder for the crumble

Directions

Bring 1 liter of water for the apples with the sugar, vinegar and cinnamon until the sugar is dissolved.
Peel the apples, store the peels and cut the apples into 8 parts. Drizzle with lemon juice so that the apple does not discolour.
Take the pan from the heat source and let the camomile tea, apple peel and cinnamon drip for about 30 minutes in the liquid. Then remove the tea bags, peelings and the cinnamon stick.
Bring the liquid back to the boil, switch off the heat source and place the apple wedges in the pan. Allow the apples to cool in the liquid and stir regularly.
Prepare the plates with the poached apple, chocolate mousse, toffeesaus and hazelnut crumble.