Tatin revisited

Revisited Tatin recipe

With all the apples I have this year, nothing could be easier to make than this beautiful revisited Tatin recipe. I had Elsa and Séverine for dinner, two big gourmets who love my cooking, while at work. This time I used reinettes from Canada, a very firm apple that tolerates cooking very well. I love the tarte Tatin and particularly this revisited Tatin, married with puffed rice and white chocolate, a crunchy marriage for these tender apples. The sisters Tatin Stéphanie and Caroline de La Motte Beuvron delight us with their recipes for apples cooked in butter and sugar. The apple juice melts and turns into caramel, making this beautiful pie divine. Here is a great way to consume revisited Tatin apples. The puffed rice brings a big plus with its crunch, the softened white chocolate and flavor the rice.

Revisited Tatin recipe for 5 people:
Ingredients :

  • Lime mousse
  • 2 gelatin sheets
  • 16 cl of lime juice
  • 140g caster sugar
  • 2 egg whites
  • 10 cl of liquid cream
  • Dough
  • 100 gr of puffed rice
  • 180 g white chocolate
  • La Tatin
  • 100 g of soft butter
  • 100 g of cane sugar
  • 5 large reinette apples
  • Lemon mousse
  • 2 egg whites
  • 12 cl of lemon juice
  • 20 cl of liquid cream
  • 2 gelatin sheets
  • 70 g caster sugar


  1. Lemon mousse
  2. Soak the gelatin sheets in cold water.
  3. Heat half the lemon juice with the sugar, then dilute the gelatin leaves.
  4. Add the other half of lemon juice and let cool.
  5. Whip the egg whites until stiff.
  6. Assemble the whipped cream.
  7. Incorporate all the elements with a Maryse, without breaking the whites.
  8. Mold the mousse in stainless steel circles, then put in the freezer for 1 hour.
  9. Dough
  10. Break the white chocolate into pieces.
  11. Heat the chocolate in a double boiler.
  12. Add the puffed rice, then toss to coat well with the chocolate.
  13. Pour onto a sheet of baking paper, then place a second sheet on the preparation.
  14. Spread gently with a rolling pin.
  15. Leave to cool for an hour in the refrigerator.
  16. Tatin apples
  17. Peel the apples, then remove the center of the apple and cut in half.
  18. Melt the butter in a large skillet then add the sugar.
  19. Place cut sides in melted butter.
  20. Cook under a low heat for 20 minutes.
  21. Carefully turn the apples over and cook for another 15 minutes.
  22. Mold the apples in stainless steel circles, then refrigerate for 1 hour.
  23. Mounting
  24. Cut circles in the chocolate dough, be careful, it’s fragile.
  25. Unmold the mousse, then place it on each plate.
  26. Unmould the apple circles and add a cover of chocolate dough on each side.
  27. Place the apple circles upright directly on the mousse.

Preparation time: 60 minutes
Cooking time: 40 minutes
Number of people: 6
4 star rating: 1reviews

What wine to drink with: Tatin revisited

My favorite wine for this recipe Alsace Gewurztraminer late harvest Grape varieties: Gewurztraminer
Temperature between 8 ° and 10 °

Choosing reinettes from CanadaMelt the butter with the sugarSlice the apples in halfPuffed riceAdd the white chocolateCut in a circleForm the apples in a circleZoom<img src="/wp-content/uploads/2021/09/5303302077636007902.jpg" class="aligncenter"

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