Chocolate and apple fondant, walnuts macerated with RinQuinQuin
For 6 persons
150 gr Bonnat chocolate to cook 60% cocoa
50 gr of almond puree
50 gr of whole rice flour (or a classic wheat flour T45)
2 golden apples
1 case of muscovado sugar
1 case of water
50 gr of fresh walnuts
5 cl of RinQuinQuin
Crumble the fresh nuts and macerate them in the RinQuinQuin during the preparation of the fondant.
Cook the applesauce with the muscovado sugar and a tablespoon of water for about ten minutes.
Melt chocolate in a bain-marie or microwave
Mix the two whole eggs with the almond puree and the flour, add the chocolate and the applesauce
Add walnuts macerated with RinQuinQuin
Bake in buttered ramekins for 15 to 20 minutes at 160 ° C
Let cool before eating.
Decorate with nuts and cinnamon