Apple cream with raspberries
- 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
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