Silky Apple Cream

Preparation

Step 1: Prepare the apples

Peel the apples, core them and cut into small dice. Immediately toss with the lemon juice to prevent browning.

Melt the butter in a frying pan, add the apple dice, half the sugar and the cinnamon. Cook over medium heat for 10 minutes, stirring occasionally, until the apples are melting and lightly caramelized.

Step 2: Make the vanilla custard

Split the vanilla bean and scrape out the seeds. Bring the milk to a simmer with the pod and seeds, then remove from heat and infuse for 10 minutes.

Meanwhile, whisk the egg yolks with the remaining sugar until pale, then stir in the cornstarch. Pour in the hot milk in a steady stream while whisking, return to the saucepan and thicken over low heat for 2 to 3 minutes, stirring constantly.

Step 3: Blend the compote

Remove the vanilla pod from the custard. Blend the caramelized apples with an immersion blender until smooth and silky.

Set aside two tablespoons of the compote for decoration. You can leave a few chunks if you prefer a rustic texture.

Step 4: Assemble the glasses

Divide the apple compote among the glasses, pressing down lightly. Pour the vanilla custard on top in an even layer.

Smooth the surface with the back of a spoon. For an elegant look, tilt the glasses slightly while layering to create a gentle gradient of layers.

Step 5: Chill and serve

Chill the glasses for at least 1 hour so the custard sets. Take them out 10 minutes before serving if you prefer them warm.

Before serving, top each glass with a spoonful of the reserved compote and dust with a little cinnamon. Serve with a shortbread cookie for crunch.