Prepare a caramel (well colored) and line each 10 cm charlotte mould.
In a baking sheet put the peeled and seeded apples* into quarters with a little butter, (keep 3 apples for decoration) and caster sugar (400 g), put in the oven, when the apples are melting, remove them on a work surface and coarsely crush them with a knife.
Whip the egg whites until very stiff and gently fold them into the apple mixture using a spatula.
Fill the molds with the device up to 1 cm from the edge.
Bake in the oven (200°C) in a bain-marie. About 20 to 25 minutes, let cool and store in a cold place.
Peel and core the 3 apples, cut them into strips and brown them in a pan with butter and sugar.
Gently turn out on a cold plate 30 minutes before.
Drizzle with caramel, sprinkle with chopped hazelnuts and garnish with caramelized apple slices.
* Starking or Granny Smith
