John Myers
Contents
show
Baked Apple in Glass and Creamy Vanilla Ice Cream
The perfect baked apple in glass and creamy vanilla ice cream recipe with a picture and simple step-by-step instructions.
Vanilla icecream
- 120 g Powdered sugar
- 4 Eggs
- 500 g Whipped cream
- 1 tsp Vanilla sugar
- 1 Vanilla pod
baked apple
- 4 tbsp Chopped hazelnuts
- 4 tbsp Chopped almonds
- 2 tbsp Hazelnut brittle
- 4 tbsp Marzipan
- 4 tbsp Dried cranberries
- 2 tbsp Butter
- Lemon juice
- 5 Tart apples
- 8 tbsp Sugar
- 250 ml Cream
- 250 ml Apple juice
- For the ice cream, separate the eggs and beat the egg whites with a pinch of salt until stiff. Then whip the cream in a second container until stiff. In a third bowl, mix the egg yolks with the powdered sugar, vanilla sugar and vanilla pulp. Carefully fold in the egg whites and cream until a homogeneous mixture is formed. Then put the mixture in an ice cream maker. If there is no ice machine available, you can also put the mixture in a bowl and put it in the freezer (approx. 4 hours). The ice should be stirred with a fork every 20 minutes so that no ice crystals form.
- Peel and core the apples and brush immediately with the lemon juice so that they do not turn brown. Then let the butter melt. Brush the peeled apples with the liquid butter and mix the nuts with the brittle. Then turn the apples in the nut and brittle mixture until they are completely covered. Place one apple each in a fireproof glass.
- Then mix the marzipan with the cranberries and mix in the remaining nuts. Carefully fill the apples with the mixture and preheat the oven to 180 degrees circulating air.
- In the meantime, bring the sugar, cream and apple juice to the boil in a small saucepan and then carefully pour around the apples. Bake the apples for about 30-40 minutes, depending on their size.
Facebook Comments