Mousse of crackling long bread
— with baked Apple as a tatin
Slice butter into chunks and keep in the fridge.
Weigh flour in a bowl altogether with the almond and crackling powder.
Mix with Kenwood of Kitchen Aid all the ingredients. Butter should be cold to obtain a hard mixture.
It can also be handmade but the result is not going to be the same due to body temperature.
Once the resulting mass is hard, divide in small portions and bake in the oven at 150ºC for about 15 min.
Pour milk in a pot and boil.
When it is boiling, add the jelly and whe white chocolate until emulsifying.
Mix with the Tourmix.
Add chopped cracklings and the cream chantilly.
Keep in the fridge for about 2 hours.
While the mixture is in the fridge, bake the apple previously sliced and buttered.
In a small recipient, pour the mousse, then the apple and finally the crumble on top to decorate.