Apple feast with 'snow hood'

  • 1,5–2 kg Apples
  • 1/4 l Apple juice
  • 50 g Sugar
  • 3 packet Vanillin-Sugar
  • 100 g rusks
  • 2–3 EL Butter
  • 2 EL + 1 teaspoon brown sugar
  • 500 g whipped cream
  • 1 large freezer bag
0 minutes
easy
1.
Peel, core and dice the apples. Bring to the boil with apple juice, sugar and 1 packet of vanillin sugar. Cover and cook over medium heat for about 10 minutes, depending on the type of apple. Let cool down
2.
Put the rusks in the freezer bag and crumble finely with a rolling pin. Toast in hot butter while turning. Stir in 2 tbsp brown sugar. Let cool down
3.
Whip the cream until it is semi-stiff, sprinkle in 2 packets of vanilla sugar. Layer the butter crumbs and cream on the compote. Approx. Chill for 1 hour. Before serving, sprinkle with 1 teaspoon of brown sugar
1 serving approx:
  • 350 kcal
  • 3 g protein
  • 20 g fat
  • 37 g carbohydrates

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