Preparation

1. Heat the cream in a saucepan, add the rehydrated gelatine sheets, mix well and pour over the chocolate. Wait 5 minutes and whisk to emulsify. Add the yogurt and mix well. Divide into 4 verrines. Put in the fridge and leave for 6 hours.
2. Preheat oven to 350° F.
3. In a stand mixer, blend all the ingredients until they become crumbly. Put the mixture on a parchment-covered baking sheet and bake 10 minutes. Stir or shake frequently. Take out of the oven and let cool.
4. Preheat the oven to 450° F.
5. Pour the corn syrup, sugar and just enough water to cover the sugar into a saucepan. Cook over medium-high heat without stirring, until you get a dark caramel. Remove from heat and add the butter, stir well.
6. Place the cubed apples in an ovenproof pan, pour the caramel over it and add 1 or 2 tbsp. (15 to 30 mL) water. Cook for about 30 minutes, stirring every 5 minutes to ensure that the apples are completely caramelized. Let cool completely.
7. In the verrines containing the chocolate, place two or three spoonfuls of caramel apple topped with two spoonfuls of crumble.

A recipe from MPM, developed in collaboration with Tablée des Chefs.