John Myers
Dessert: Gratinated Apples on Raspberry Sauce
The perfect dessert: gratinated apples on raspberry sauce recipe with a picture and simple step-by-step instructions.
- 2 piece Apples, fresh and big
- 20 g Butter
- 1 tablespoon Raisins
- 1 pinch Ground cinnamon
- 2 tablespoon Almond or oatmeal brittle
- 250 g Raspberries
- 2 tablespoon Powdered sugar
- 0,5 tablespoon Potato flour – no mondamin, please
- 100 ml Cream 30% fat
- Cut the apples in half crosswise and carefully hollow out. Eliminate the core and chop the pulp.
- Puree the pulp with the magic wand, mix with brittle and raisins, season with cinnamon powder and fill this mixture into the hollowed out apples.
- Butter a baking dish and put the apple halves in it. Place a flake of butter on each half of the apple.
- Bake at 180 degrees air circulation until the pulp begins to “foam”.
- For the sauce, strain the raspberries and mix with powdered sugar. Heat the fruit pulp.
- Emulsify the potato flour in a little cold water and mix into the hot pulp. Boil.
- Whip the cream.
- To serve, put 4 – 5 tablespoons of fruit sauce on each plate, place half an apple on top and garnish with the whipped cream. Possibly sprinkle a little brittle on top.
Facebook Comments