John Myers
Contents
show
Mascarpone Apple
The perfect mascarpone apple recipe with a picture and simple step-by-step instructions.
Mascarpone apple
- 4 piece Apple boskop
- 20 g Butter
- 1 piece Cinnamon stick
- 2 packet Vanilla sugar
- 2 piece Vanilla pod
- 250 g Mascarpone
- 100 g Low fat yogurt
- 40 g Amarettini almond biscuits
Baked apples
- 5 piece Apple boskop
- 200 g Marzipan raw mass
- 5 tbsp Raisins
custard
- 220 ml Milk
- 6 piece Eggs
- 2 piece Vanilla pods
- 120 g Sugar
- 0,5 tsp Food starch
Mascarpone apple
- Simmer the peeled and pitted apple quarters in the butter with a little water, the vanilla sugar and the pulp of a vanilla pod for 10 minutes with the lid on the saucepan. If necessary, mash a little, but leave in pieces and chill.
- Mix the mascarpone with the low-fat yogurt, vanilla pulp and vanilla sugar until smooth. Crumble the amarettini.
- When the applesauce has cooled down, layer it in jars “alternating between layers”. Layer amarettini, then apple, then mascarpone at least twice alternately. If you like, you can put thin, caramelized apple wedges on the top mascarpone.
Baked apples
- Wash and dry the apples, remove the casing with an apple cutter or knife and cut the skin crosswise with a knife.
- First fill the hole of the apples with one tablespoon each of raisins and then fill in with the raw mixture and flatten it a little and close the hole in the apple base with it. Now put the apples in the oven at 180 ° for about 20-25 minutes.
custard
- Heat 6,200 ml of milk with the pulp from the vanilla pods and let it steep for about 10 minutes. Beat four egg yolks and two whole eggs with the sugar in a water bath until frothy. The water must not boil.
- Mix 20 ml milk with the cornstarch and add to the infused vanilla milk. Then stir the whole thing into the eggs and whip vigorously for a few minutes. Now beat the vanilla sauce in a cold water bath until it has cooled down. If you like them warm, you can of course skip this step!
Facebook Comments