Apple cream with raspberry sauce

For 4 people
  • 400 g apples
  • 2 EL lemon juice
  • 1 Package Vanillin sugar
  • 1 pinch ground anise
  • 1/2 pack (125 g) frozen raspberries
  • 200 g Whipped cream
  • 1 heaped tablespoons of sugar
  • apple slices
20 minutes
light
1.
Peel, quarter and core the apples. Cut the pulp smaller. Season with lemon juice, vanilla sugar and anise. Approx. Steam for 10 minutes, then puree and let cool.
2.
Thaw a few raspberries individually. Briefly heat the rest of the berries and strain them through a sieve. Beat the cream and sugar until stiff. Fold the cream into the cooled puree and pour into a piping bag with a large star nozzle.
3.
Splash into dessert glasses, chill. Garnish with raspberries and apple wedges. Serve with the sauce.
1 person approx.:
  • 260 kcal
  • 1090 kJ
  • 2 g protein
  • 16 g fat
  • 25 g carbohydrates

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