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Toasted Swatt Bread on Apple Compote with Macarpone in Amarettini

5 from 6 votes
Total Time 2 hours 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 194 kcal

Ingredients
 

  • 400 g Pumpernickel
  • 200 g Raisins
  • 4 packet Vanilla sugar
  • 100 g Chopped almonds
  • 150 g Butter
  • 600 g Apples
  • 250 ml Apple juice naturally cloudy
  • 60 ml Calvados
  • 1 Vanilla pod
  • 50 g Food starch
  • 400 g Mascarpone
  • 400 g Natural yoghurt
  • 200 g Raspberries

Instructions
 

  • Crumble the pumpernickel into small pieces, then mix together with the raisins, 2 sachets of vanilla sugar and chopped almonds. Then fry in 100 g butter in the pan until it becomes a mushy mass. Then distribute the mixture evenly in dessert glasses and press firmly onto the base.
  • Peel the apples and cut into even pieces, then sweat the apple pieces in a saucepan with a little butter until they are translucent, then add the apple juice, a vanilla pod and the calvados, bring to the boil and thicken with cornstarch. Then distribute evenly in the dessert glasses on the pumpernickel base.
  • Mix the mascarpone with yogurt, 2 sachets of vanilla sugar and pour onto the apple compote in the dessert glasses. Then put in a cool place for approx. 2 hours. Decorate with raspberries.

Nutrition

Serving: 100gCalories: 194kcalCarbohydrates: 19gProtein: 2.8gFat: 11g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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