Caramel Apple Trifles

Ingredients

Yield:

4 trifles

• Cinnamon Apples

  • 3 apples, diced
  • 2 tsp lemon juice
  • 1/8 tsp nutmeg
  • 2 tsp cinnamon
  • 6 tbsp brown sugar
  • 1 tbsp butter

• Caramel Sauce

  • ½ cup granulated sugar
  • 2 tbsp water
  • 2 tbsp unsalted butter
  • 6 tbsp of 35% cream
  • ½ tsp of kosher salt

• Caramel Mousse

  • 1 cup cold heavy cream
  • 2 tbsp sugar
  • ¼ cup caramel

• Streusel Topping

  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • ½cup quick cooking oats
  • ½cup (1 stick) butter, softened

Preparation

Difficulty:

Medium

Time:

25 MinutesPrep Time

Total Time:

60 Minutescooking time

1. Cinnamon Apples

   1. To make the apples, combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat.
   2. Add butter and cook apples for about 15-20 minutes, or until at preferred softness.
   3. Allow to cool for 15-20 minutes.

2. Caramel Sauce

   1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side.
   2. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly.
   3. The mixture will start to bubble after a minute. As the mixture darkens to a dark amber color, approximately 5-7 minutes, add the butter and cream to saucepan.
   4. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.
   5. Cool to room temperature

3. Caramel Mousse

   1. Place chilled heavy cream in a bowl and using a whisk or a hand held mixer on medium speed or medium strength (for stand mixers use a low setting with the whisk attachment). Beat cream until soft peaks form and cream is light and fluffy. Gently fold in caramel sauce.

4. Streusel Topping

   1. Preheat oven to 350 degrees
   2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly
   3. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

5. Assembly

   1. Fill two pastry bags, one with the mousse and the other pastry bag with caramel.
   2. Pipe a mousse layer onto bottom of glass.
   3. Pipe a second layer with caramel on top of the mousse
   4. For the third layer, sprinkle the streusel topping on top of the caramel
   5. Continue layering by repeating steps 2-4