Caramel apple Charlotte

1. Melt butter in a frying pan. Place apple quarters and sugar in pan. Cook over low heat until apples are caramelised.
2. Soak the gelatine in 50 ml water. Melt in the microwave for a few seconds.
3. Place the caramelised apples in a food processor with the gelatine, lemon juice and calvados and process until smooth. Set aside until completely cooled. Fold in the whipped cream.
4. Melt the butter and mix with the biscuit crumbs. Press into a buttered 20 cm springform tin to form a crust.
5. Pour apple mixture into the crust. Place in fridge to set for about 2 to 4 hours.
6. To serve, remove from tin and slice into wedges. Place a slice on each plate and pour a little crème anglaise around it.
7. Garnish with deep-fried apple peel, caramelised apple slices and fresh mint.