John Myers
Contents
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Ingredients
Crumble:
- 200 g Flour
- 100 g Butter
- 100 g Sugar
- 0,5 tsp Bio lemon zest
Apple ragout:
- 1 kg Tart apples
- 50 ml Calvados
- 100 ml Apple juice
- 3 tbsp Sugar
- 1 tsp Cinnamon
Vanilla cream:
- 2 packet Custard powder
- 1 liter Cream
- 80 g Vanilla sugar
- 250 g Mascarpone
Instructions
Crumble:
- Preheat the oven to 190 degrees. Melt the butter and knead with the flour, sugar and lemon zest. Place the streusel on the baking sheet prepared with baking paper and bake in the hot oven for about 20 minutes. Just before the end of the baking time, sprinkle with ice-cold water. Take the crumble out of the oven and let it cool down.
Apple ragout:
- Peel and core the apples and cut them into pieces (approx. 2 x 1 cm). Bring the apple pieces together with the sugar, calvados, cinnamon and apple juice to a boil in a saucepan. When the liquid has boiled off, let the ragout cool down
Vanilla cream:
- Mix the vanilla powder with 175 ml of the cream and the vanilla sugar while cold. Bring the rest of the cream to a boil in a shallow saucepan. Shortly after the boiling point, slowly stir the cold mixed vanilla powder and sugar into the boiling cream and let it boil briefly. As soon as the pudding has set, stir in the mascarpone.
Serving:
- In 5 glasses, first cover the bottom with the cream that is still hot. Spread the apple regout on top and cover again with vanilla cream. Cover with crumble after cooling.
Nutrition
Serving: 100gCalories: 149kcalCarbohydrates: 12.5gProtein: 0.5gFat: 0.2g
