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DIRECT TATIN

For the tatin:
500 g Sosa ColdConfit® Tatin Apple
250 g Still mineral water
15 gSosa Gelburguer

For the base:
150 g Sosa Speculoos Crumble
75 gButter 82%

Other ingredients:
Sosa Neutral Gelatin
Crystallized whole mini apple
Sosa Caramel Crispy
Chantilly

Heat the water and bring to the boil.
Add the Gelburguer and the boiling water to a bowl and blend.
Quickly, add this mix to the ColdConfit® Tatin Apple and integrate well.
Mould swiflty.
Aside, blend the Speculoos Crumble with the Thermomix.
Add to the mix the butter, melted.
Mix for 7 minutes at 50ºC.
Once this time goes by, dispose this base on top of the moulded tatin.
Let set in the fridge for 24h.
Unmould.
Aside, stir the Neutral Gelatin until it binds.
Cover with gelatin the tatin with the help of a spatula.
Dip the crystallized apple into the gelatin.
Garnish the tatin with the crystallized apple, the Chantilly and the Caramel Crispy.

cold-confit