Cannelloni fourrés à la mousse caramel

Ingredients

35min

1. In a saucepan, heat up some lightly sugar-sweetened water. Once it's boiling, throw the lasagne sheets in. Once cooked, allow them to drain on a paper towel.
2. In a saucepan, add the glucose and sugar, and bring the mixture to a boil (100 ° C). Once at 100 ° C remove pan from heat and add butter to stop cooking. Pour the caramel into a metal bowl and let it cool.
3. Peel the apples, dice them, then saute in a skillet with butter and cinnamon. Once the apples are cooked, allow to cool.
4. Soften the gelatin in cold water, adding the pieces in one by one so that they don't stick together. Beat the cream with an electric mixer. Set aside in the fridge.
5. Once the caramel has cooled (to around 20 ° C), add in the well-drained gelatin. Then gently stir the beaten cream and caramel together.
6. Garnish lasagne with the caramel mousse and roll up, cannelloni-style.

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