John Myers
Contents
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Ingredients
- 100 g Cold butter
- 50 g Powdered sugar
- 1 Pc. Egg yolk
- 75 g Ground almonds
- 100 g Flour
For the sour cream:
- 4 leaf Gelatin
- 200 g Whipped cream
- 200 g Sour cream
- 50 g Cane sugar
- 1 Pc. Tonka beans
For the apples:
- 5 Pc. Belle de Boskoop Apples
- Butter
- Sugar
- Cinnamon sugar
- 100 g Dark chocolate
- 200 g Fresh cranberries
- 4 tbsp Coconut rum
- 150 ml Water
- 3 tbsp Sugar
Instructions
Cookies:
- Knead the butter, powdered sugar, salt, egg yolk, almonds and flour to form a smooth dough, wrap in foil and put in a cool place for 60 minutes.
- Preheat the oven to 160 ° C, roll out the dough between 2 sheets of baking paper approx. 1 cm thick and cut out biscuits (approx. 5-6 cm in diameter).
- Then the dough circles are baked on a baking tray lined with baking paper in the oven for approx. 12 minutes until golden brown.
Sour cream:
- The gelatine is soaked according to the instructions on the package and the cream is whipped until stiff.
- Heat the sugar and 100 g sour cream, squeeze out the gelatine and dissolve in the sour cream; Stir in the remaining sour cream, fold in the cream and rub the tonka bean into the mixture.
- The cream is filled into the hemispherical molds and put in the cold.
Cranberry sauce:
- Wash the cranberries and put them in a saucepan with the coconut rum, water and sugar, bring to the boil briefly, but they should not burst.
Chocolate:
- Melt 8,100 g of dark chocolate, pour into a small piping bag made of paper and squirt elongated branches onto the baking paper and then place in the freezer.
Apples:
- Wash the apples, cut in half, remove the core (ball cutter), butter the baking sheet generously and sprinkle with sugar; Place the apples with the cut surface on the tray
Nutrition
Serving: 100gCalories: 308kcalCarbohydrates: 23.7gProtein: 6gFat: 20.9g
