John Myers
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Duet of Apple Crumble and Sour Cream Ice Cream on Raspberry Mirror
The perfect duet of apple crumble and sour cream ice cream on raspberry mirror recipe with a picture and simple step-by-step instructions.
- 400 g Sour cream
- 60 g Powdered sugar
- 0,25 Pc. Vanilla pod
- 0,5 Pc. Lemon juice
- 200 ml Whipped cream
- 1 tsp Food starch
- 1 kg Apples
- 300 g Hearty oat flakes
- 100 g Soft butter
- 100 g Honey
- 2 tsp Cinnamon
- 50 g Sunflower seeds
- 500 g Raspberries
Ice:
- For the ice cream, bring the whipped cream to the boil in a saucepan and then add the pulp of the vanilla pod and the cornstarch while stirring. Let the pot cool down.
- Mix the sour cream with the powdered sugar and the cooled vanilla cream in a bowl.
- Pour the mixture into the ice cream maker container and let the machine run until a fluffy, creamy ice cream has formed.
Apple Crumble:
- For the apple crumble, grease a baking tin with butter. Peel, core and cut the apples into very small pieces (about 1-2 cm cubes), distribute in the form and drizzle with about half of the juice squeezed from half a lemon.
- In a mixing bowl, stir together the crispy oat flakes, butter, honey and cinnamon to form a mixture.
- Distribute the mixture evenly over the apples in the pan. Scatter sunflower seeds on top. Place the crumble in an oven preheated to 175 ° C for about 30-40 minutes.
Raspberry mirror:
- Puree the raspberries, then pour the mixture through a sieve to separate the kernels.
Serving:
- Arrange the apple crumble with the sour cream ice cream on a plate and garnish with the raspberry puree.
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