Caramelised apple crumble with nougat ice cream

To accompany your dessert

6 peoples 20 min preparation


4 jars of Marie Morin caramelised apple crumble

3 eggs

40 cl of single cream

100 g of acacia honey

60 g of caster sugar

150 g of blanched almonds

75 g of pistachios

Step 1

In a hot pan, roast the almonds and pistachios. Leave to cool then crush them.

Step 2

Separate the egg whites from the yolks.

Step 3

Heat the honey until it boils.

Step 4

For the Italian meringue, pour the egg whites into a food processor and whisk until stiff (gradually increasing speed). Once the whisk starts to leave marks, pour in the boiling honey. Finish on high speed then leave to cool.

Step 5

In a mixing bowl, blanch the yolks and sugar. Add to the meringue and mix well.

Step 6

Pour the cream into a food processor and whisk until stiff (holds to the whisk). Pour the whipped cream into the previous mixture. Mix and add the dried fruit.

Step 7

Line the bottom of a loaf tin with cling film. Pour in the mixture and place in the freezer for 12 hours.

Step 8

Scoop some ice cream onto your crumble and enjoy!

This recipe accompanies our