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
light
1.
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
2.
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.
3.
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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