Apple panna cotta

- 1 Vanilla pod
- 600 g span> whipped cream
- 4 EL Sugar
- 6 sheet gelatine
- 3 Apples
- 5 EL Apple juice
- 200 g blueberries li>
-
1 lime span> - 2 stem (s) Tarragon
- 1–2 TL Honey
20 minutes
very easy div>
- 1.
- Cut open the vanilla pod, scrape out the pulp with the back of the knife. Bring the cream, 3 tbsp sugar, vanilla pulp and pod to the boil. Soak the gelatine in cold water. Pour the cream through a sieve into a bowl, let cool for about 10 minutes. Squeeze out the gelatine, add it to the cream and stir well. Let the cream cool down until it starts to gel slightly
- 2.
- Peel and quarter 2 apples and remove the core. Cut the apple quarters into small pieces. Put 1 tbsp sugar, apple juice and apple pieces in a saucepan and let simmer covered for about 20 minutes. (Apple pieces should be mostly overcooked.)
- 3.
- Stir 2 tablespoons of compote into the cream. Distribute the rest of the compote between the 6 glasses (150–200 ml each) and allow to cool. Carefully pour the cream onto the compote and refrigerate for at least 3 hours
- 4.
- Wash and quarter 1 apple, remove the core. Cut the apple quarters into thin wedges / strips. Wash blueberries, pat dry. Wash the lime in hot water, rub dry, rub off half of the peel. Halve the lime and squeeze 1/2 the lime. Tarragon leavesPluck from the stalks and finely chop. Mix apple strips, blueberries, lime zest, tarragon, 1 teaspoon lime juice and honey and let it steep for about 15 minutes. Arrange the apple salad on the panna cotta and serve
- 5.
- Waiting time approx. 4 hours
1 person approx.:
- 430 kcal
- 1800 kJ
- 5 g protein li>
- 32 g fat
- 29 g carbohydrates
Leave A Comment