Nougat Cornflakes Tartelettes with Apple Roses

For the Nougat Cornflakes Tartelettes, place silkion muffin cups in a muffin tin.

Melt the nougat and chocolate in a water bath and add to the crumbled cornflakes. Smear the cornflakes mixture into the muffin tins. Be careful not to make the bottom too high or the sides too thin. It’s a pretty sticky and fizzy mess. Chill the muffin tin.

For the cream, bring 1/4 l of apple juice to a boil. Mix a few spoonfuls of apple juice with the custard powder and 1 tablespoon of sugar and add to the hot apple juice. Stir a little until the pudding bubbles. Then chill the pudding. Stir a little bit every now and then, so that no skin develops. Then stir in the sour cream. If the cream is not sweet enough, sweeten it with sugar.

Prepare a bowl with water and lemon juice. Now wash the apples, cut them in half and cut out the core. Cut away as little flesh as possible. Then cut the half in half again. Then cut down at least 6 slices from a quarter of an apple and immediately soak them in lemon water so that the apples do not turn brown.

Now boil 1/4 l apple juice with 100 g sugar and cook the apple slices in it until soft. When the apple slices are nice and soft, remove them from the apple juice with a skimmer and let them cool down. Reduce the apple juice to 1/4 and let cool.

Line a baking tray with baking paper. Always 12 apple slices from the left over

Preparation Tip:

The flowering nougat cornflakes tartelettes are a beautiful alternative to a rose on Valentine's Day.

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