Heat the white beer to 70°C, add the sugar and leave 24 hours in the fridge before mixing everything.

Butter the 8 cm circles and place them on a baking paper.
In parallel, mix the butter, sugar and flour to obtain a crumble and reserve in the fridge.
Peel the apples, grate them over your circles.
Put some salted butter caramel and cover with crumble.
Preheat the oven to 180°C (th. 6).
Cook for about 30 minutes and unmould after cooling.

Heat the blond caramel and then add the gelatine leaves hydrated with cold water beforehand.
Preserve the mixture in a bowl and reduce the temperature to about 15°C.
Whip the cream until it is firm with the sugar and incorporate the mixture of gelatin and blond caramel.
Then, add the strong caramel.
Once the mixture is homogeneous, pour the mixture into the circles.

Mix the blueberries, butter and sugar over low heat.
Deglaze with raspberry vinegar and strong caramel.
Cook until jam consistency.

Mix the caramel pieces and sieve them on baking paper.
Bake in the oven for a few minutes to turn the caramel pieces into caramel droplets and bind them.
Then cut them with a cookie cutter.

On a plate, place a disc of apple crumble biscuit, then very delicately put a circle of lace of the diameter of the crumble.
Put the mousse in the center and place again a disc of lace of the diameter of the mousse.
Put a ball of beer sorbet on top of the mousse before serving.