- Prep time 40 minutes
- Total time 3 hours
- Portion size 6 servings
Ingredients
Salted Caramel Ganache:
Caramelized Apples:
Brown Sugar Crumble:
Method
Salted Caramel Ganache
Place chocolate in heatproof bowl; set aside. In small saucepan, heat cream over low heat; keep warm. In separate saucepan, combine sugar and 1⁄4 cup water; cook over medium heat, stirring, until candy thermometer reads 300°F or until sugar starts to brown, about 6 minutes. Reduce heat to very low; pour in warm cream in thin stream, stirring constantly. Add fleur de sel; cook, stirring, until smooth, about 1 minute.
Carefully whisk hot caramel into chocolate in bowl until mixture is smooth. Stir in yogurt. Divide ganache among six serving glasses; refrigerate until set, about 2 hours. (Make-ahead: Can be covered and refrigerated for up to 2 days.)
Caramelized Apples
Meanwhile, in large skillet, heat butter and brown sugar over medium heat, stirring until butter is melted and sugar is dissolved. Add apples; cook, stirring often, until golden, about 10 minutes. Remove skillet from heat; let cool. Divide apples among glasses.
Brown Sugar Crumble
Preheat oven to 350°F. Line baking sheet with parchment paper. In large bowl, combine spelt and buckwheat flours, oats and brown sugar. Mix in butter using fingers until mixture resembles coarse bread crumbs. Spread onto prepared baking sheet; bake, stirring halfway through, until golden, about 10 minutes. Let cool completely. Sprinkle evenly over each verrine. Serve.
Nutritional facts PER SERVING: about
- Iron 1 mg
- Fibre 2 g
- Sodium 340 mg
- Sugars 78 g
- Protein 9 g
- Calories 755
- Total fat 42 g
- Cholesterol 45 mg
- Saturated fat 17 g
- Total carbohydrate 86 g
