Ricardo Larrivée's Apple And Maple Verrine Recipe

Instructions:

Step 1: For the maple jelly, sprinkle the gelatin over 1/4 cup of water in a bowl and let soften for 5 minutes. Set aside.

Step 2: In a saucepan, bring the remaining ingredients to a boil. Add the gelatin and stir until dissolved. Divide the mixture among 6 attractive glasses or small jam jars. Refrigerate for about 4 hours.

Step 3: For the maple-glazed apples, bring the maple syrup and apples to a boil in a large skillet. Simmer, stirring frequently, until the apples are tender and the juice syrupy. Let cool partially. Refrigerate until chilled, about 2 hours. Drain the apples.

Step 4: For the crisp, preheat the oven to 350°F with the rack in the middle position. Line a cookie sheet with parchment paper.

Step 5: In a food processor, combine the dry ingredients. Add the butter and pulse a few times until the mixture resembles coarse sand.

Step 6: Spread on the cookie sheet. Bake for about 10 minutes. Stir and continue baking until golden brown, about 7 more minutes. Let cool completely.

Step 7: For the whipped cream, whip the cream with the maple syrup in a bowl until soft peaks form. Add the sour cream and whip until combined.

Step 8: Spoon the whipped cream over the maple jelly. Spoon the apples over the cream. Top with crumble.

Reprinted with permission from Meals for Every Occasion by Ricardo Larrivée (2009 Whitecap Books).