Caramelized Apple Verrines

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 40 minutes
  • Total time 3 hours
  • Portion size 6 servings


Salted Caramel Ganache:
Caramelized Apples:
Brown Sugar Crumble:


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
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Baking & Desserts

Caramelized Apple Verrines