Apple cream with raspberries

For 4 people
  • 2-3 apples, 2 tbsp lemon juice
  • 1 Package Vanillin-Sugar
  • 1 Pinch acc. Anise
  • 125 g frozen raspberries
  • 2-3 tablespoons Sugar
  • 200 g whipped cream
  • apple wedges e.g. Decorate
20 minutes
Peel, quarter, core and chop apples. Mix with lemon juice, vanilla sugar and possibly aniseed. Cover and sauté over low heat for 5-8 minutes. Then roughly puree or mash. Let cool down well
Briefly heat the raspberries and strain them through a sieve. Season the raspberry pulp with 1-2 tablespoons of sugar. Let cool down. Whip the cream. Let the remaining sugar trickle in. Fold the cream into the apple puree and pour into a piping bag with a large star nozzle. Pour into tall dessert glasses and chill until serving.
Drizzle the apple and cream cream with raspberry sauce before serving. and decorate with apple wedges if necessary
1 person approx:
  • 270 kcal
  • 1130 kJ
  • 2 g protein
  • 16 g fat
  • 28 g carbohydrates


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