Apple Semifreddo with Calvados

Method

1. Peel the Marlene Giga apples, remove the core, and cut into cubes.
2. Place the apple cubes in a bowl with Calvados, cinnamon, and sugar (3-4 tbsp for marinating). Cover and let rest for 30 minutes.
3. Meanwhile, separate the eggs. In a bowl, beat the egg yolks with sugar (220 g) and sparkling wine, then cook in a bain-marie until the sugar dissolves.
4. Toast the hazelnuts until fragrant.
5. Blend the cookies and toasted hazelnuts in a food processor to obtain a crumbly granola.
6. Add the granola to the egg yolk mixture and blend well to form the cream. Set aside.
7. After the apples have marinated, transfer them to a high-sided pan. Cook over very low heat until soft.
8. Once cooked, blend the apples with an immersion blender until completely smooth. You must have no pieces.
9. Place the apple purée in the freezer to cool quickly.
10. In a bowl, beat the whole eggs with sugar (220 g) until thick and pale.
11. Incorporate the cooled apple purée into the egg mixture, mixing gently.
12. Whip the heavy cream until stiff peaks form.
13. Gently fold the whipped cream into the apple-egg mixture, taking care not to deflate.
14. Fill plum cake molds with the mixture, level the tops, and cover with plastic wrap (optional but prevents sticking).
15. Freeze for at least 12 hours.
16. After 12 hours, unmold the semifreddo and slice. Serve with the granola cream on the side if desired.