Mascarpone Mousse with apple compote and almond brittle

This Creme I have served at my last Secret Supper and every body loved it. The creamy Mascarpone with a touch of Amaretto and Vanilla in combination with juicy apples boiled in wine goes well with the crunchy almond brittle.

Separate the egg white form the yolk.

Place a small pot over a water bath. bring water to boil and add the yolk to the pot. Beat with 80 gram of the sugar and later the Mascarpone to a cream. Add the Vanilla and the Amaretto. Remove form the water bath while stirring constantly. Now add to a cold water bath and stir until chilled down.

Beat egg white with a pinch of salt.

Beat the cream a little, then add the remaining sugar and beat until stiff.

Mix the mascarpone cream with the beat egg white and the cream carefully and fridge.

Meanwhile peel and quarter the apples. Fry them in pan with some butter. Add the white wine and let them simmer on small heat. Turn occasionally and cook until the wine has evaporated.

Melt sugar in a pot. Fry almond chips in a pan without butter so they get some colour.

When the sugar is melted mix with the almonds. Spread on a baking paper and let it cool down.

Serve the cream with the apples and some almond brittle.