For 4 people
50 g of butter
3 tablespoons caster sugar
Ingredients for almond cream:
25g of butter
25g of sugar
25 g ground almonds
5 g of flour
10 g of whipping cream
Ingredients for the wine jelly
50 cl of red wine AOC Chinon
400 g jam sugar (with gelling agent)
Cinnamon powder (2 pinches)
The wine being boiled several times, the alcool evaporates and the children can enjoy this jelly.
Prepare the red wine jelly a few days before:
Boil the wine in a large saucepan with cinnamon.
Add the remaining sugar while stirring, boil again and cook for 3 minutes. If necessary, remove impurities on the surface with a skimmer.
Put in jars, the lid facing down and keep them in a cool place. The jelly can be kept for more than a year in pots and months in the refrigerator after opening.
Preparation of the apple gratin
Fry the chopped apples with the sugar and the butter and caramelise lightly.
For the preparation of the almond cream: work the better in cream, add the sugar, flour, whipped cream and egg. Mix everything.
Arrange the cooked apples in 4 soup plates, spread almond cream on them
Toast in preheated oven at 180 degrees.
Once the content of the plates is grilled enough put the red wine jelly all around.