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Prepare apples yesterday: Preheat oven to 100 ° C. Peel the apples, cut into 8, put them in a casserole dish with lid / foil to enclose the well, sprinkle with lemon peel and place the star anise. Bake for 4 hours. When they are cooked and draining it cold in the fridge.

Prepare biscuits same day: Preheat oven to 170 degrees and the cream in the freezer.

Beat the egg whites add brown sugar 4, cornstarch and almond puree. Stop mixing the dough for a few seconds in order to have a homogeneous mixture. Cover with a sheet of baking paper baking tray. Pour and spread with a spatula. Bake 10 ', when the edges are tinted, that's ok. The biscuit is baked.

On a sheet of aluminum foil, a sheet put cellophane and place the biscuit its baking paper. This is important if you want the cookie remains easy to handle.

Prepare the almond cream: While the cookies bake, put in a pan almond milk and agar-agar. Bring to a boil, stirring constantly and stop the fire after 30 seconds. Let cool (I speed up my pot in my sink with cold water in it the process.)

Mount the cream (to achieve anything, you must be very cold: the bowl and cream)
Mix with the cooled almond milk.

Lined ramekins cellophane. With a cookie cutter cut a circle on the floor and a band to rest put to the walls. Place in the bottom of the crushed apples and top with cream. Chill. Removed from the mold at least two hours.

Ingredients:

• 3 or 4 apples Cox
• Star Anise
• 1 lemon zest For the sponge:
• 4 egg whites
• 60 g almond puree
• 70g brown sugar
• 40g cornflour For the almond cream
• 1 g of agar
• Agar
• 12 cl of almond milk
• 35g icing sugar
• 12 cl whipping cream

Total time: Preparation + cooking time: 40 min
Yield: 4 people