Chocolate and apple fondant, walnuts macerated with RinQuinQuin

For 6 persons

Ingredients

150 gr Bonnat chocolate to cook 60% cocoa

2 eggs

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

Rinquinquin, peach wine

15° - 75 cl

RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.