Baked Almond And Rosemary Cups With Caramelised Apples - cooking recipe

Ingredients

5 oz butter, plus extra for greasing
1/3 cup + 2 tbsp sugar, plus extra for sprinkling
3 medium eggs, separated
1 tbsp all purpose flour
Pinch None salt
2 tbsp breadcrumbs
1 sprig rosemary, leaves picked and finely chopped
3 oz ground almonds
1/2 cup apple juice
1 None apple, cored and sliced
4 scoops vanilla ice cream
None None toasted flaked almonds, to decorate

Preparation

Preheat the oven to 325\u00b0F. Grease 4 oven-proof cups, sprinkle with sugar and place on a baking sheet.
Place the egg yolks and the 1/3 cup of sugar in a bowl and beat until creamy with an electric hand whisk. Stir in the flour, salt, breadcrumbs, rosemary and ground almonds.
Beat the egg whites until stiff, then gently fold in the egg yolk mix. Divide the mixture between the cups and bake for 30 mins. Remove and allow to cool slightly before inverting onto serving plates.
Meanwhile, add the 2 tbsp of sugar to a pan with 1 tbsp water. Place over a low heat until the sugar starts to dissolve, shake the pan, until the sugar has almost completely dissolved. Add the apple juice and apple slices and turn to coat.
Serve the almond and rosemary cups with the apples slices and a scoop of ice-cream. Scatter over the flaked almonds to decorate.