For 18 servings
100 g Debic Butter Crème
100 g almond flour
100 g wheat flour
100 g brown sugar
1 g cinnamon
175 g white chocolate
20 g cocoa butter
450 g apple cubes
80 g sugar
20 g lemon juice
4 g gelatin
1 g bison grass
50 g raisins
4 cinnamon bark
150 g soured cream
400 g white chocolate
70 g quince tincture
20 g gelatin
500 g Debic Stand & Overrun
75 g water
150 g sugar
150 g glucose
100 g soured cream
10 g gelatin powder
50 g water
150 g white chocolate
half vanilla bean
Make a crumble of the first five ingredients and bake at 180°C for 15 minutes.
After cooling, add melted white chocolate and cocoa butter, and mix well.
Put the cinnamon crumble into the 8 cm diameter cooking rings (about 20 pieces).
Put the bison grass and raisins in 150 ml of water and bring to a boil.
Set aside for 30 minutes.
Fry the apples with sugar and lemon juice.
Decoct and reduce to 80 g, and dissolve the gelatin.
Combine with the apple and raisins.
Freeze in hemispheres.
Put two frozen hemispheres together to create a ball.
Infuse the cinnamon bark in the cream for 24 hours.
Heat the infusion and pour it over the chocolate and dissolved gelatin.
Add the tincture and combine with whipped cream.
Insert the frozen apple parts in the silicone (hemispheres).
Mould with the cinnamon mousse.
Boil the first 4 ingredients to 103 °C.
Pour over the chocolate and dissolve the gelatin mass.
Set aside to stabilize in 24 hours.
Coat the frozen balls with vanilla glaze.
Then place them onto the crumble bottoms.
Decorate with a chocolate antler.