White apple budworms

Ingredients

For 4 servings

• •2 2 Apple(s)
• •2 2 White bud(s)
• •2 2 hazelnut Butter
• •1 c. à café 1 tsp Sugar powder
• •10 10 Speculoos

Method

1. 1.To make this white boudin recipe, crush the speculoos biscuits. To do this, place them in a freezer bag and crush them with a baking roll. Wash and peel the Bokskoop or Jonagold apples. Cut them into quarters or dice.
2. 2.Start by preparing the white boudin accompaniment for the aperitif. In a saucepan, melt a hazelnut of butter and then cook the apple pieces with the sugar powder. If necessary, add a bottom of water to prevent the compote from attaching to the pan. Simmer over low heat for about 10 minutes, until apples become well melted.
3. 3.Cook the white Christmas boudin. In a pan, melt the remaining hazelnut butter. Discard the white boudins cut into slices and bring them back so that they are cooked and golden.
4. 4.Make your recipe for aperitif verrine with white boudin and apple. In each glass, place a few washers of white boudin. Then overcome a spoonful of apple compote. Finish with the crumbled speculoos.
5. 5.You can finish the decoration of your aperitif recipe with a small puck of boudin. Serve the Christmas verrines immediately. You can also prepare them in advance and warm them for ten minutes in the oven before tasting them.