Ingredients:
For the Main Component:
2 Granny Smith apples, peeled and diced
1 tbsp unsalted butter
1 tbsp brown sugar
1/2 tsp ground cinnamon
For the Secondary Component:
1/2 cup heavy cream, chilled
1/4 cup mascarpone cheese
6 Speculoos cookies (Biscoff), crushed into coarse crumbs
For the Sauce:
1/4 cup granulated sugar
1 tbsp unsalted butter
2 tbsp heavy cream
1 tsp white miso paste
For Garnish (optional):
1 Speculoos cookie, halved
1 pinch flaky sea salt
Directions
In a small skillet over medium heat, melt 1 tablespoon of butter. Add the diced apples, brown sugar, and cinnamon.
Cook the apples for 6 to 8 minutes until tender and caramelized, then set aside to cool.
To make the sauce, heat granulated sugar in a small saucepan over medium heat until it melts and turns a deep amber color.
Stir in 1 tablespoon of butter and 2 tablespoons of heavy cream until smooth. Remove from heat and whisk in the miso paste; let cool.
In a medium bowl, whisk the chilled heavy cream and mascarpone together until stiff peaks form.
Begin assembly by placing half of the crushed Speculoos cookies at the bottom of two serving glasses.
Add a layer of the caramelized apples, followed by a generous drizzle of the miso caramel sauce.
Spoon the mascarpone cream over the apples.
Top with the remaining cookie crumbs and another drizzle of caramel.
Garnish with a halved cookie and a tiny pinch of flaky sea salt.
Nutritional Info (per serving, serves 2)
Calories: 460
Protein: 4g
Carbohydrates: 52g
Fat: 28g
Fiber: 3g
Sugar: 36g
Sodium: 280mg